Curing is simply the infusion of salt into
food, is a traditional method of preserving food. Hams and
bacons are cured. The traditional preservation process may
then be extended by cold smoking.
Drying the food well, after curing and before
cold smoking, improves the results and reduces the smoking
times.
Cold Smoking is the process
of smoking food usually at temperatures below 100 deg F
(40 C), or below a temperature that burns or liquefies fat. Foods for cold smoking would usually be
cured first - hence smoked bacon, hams and of course
smoked salmon.
Hot Smoking is the process of smoking food at
the same time as it is cooked. Foods for hot smoking would
normally be eaten soon after they are prepared. Hot smoked
food may or not be cured first.
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