Soft smoked pork meat with a delicate smoky aroma can conquer the heart of any gourmet. Of course, store shelves offer an abundance of names for similar products. However, smoked meats cooked in the kitchen of your restaurant can become a “chip” of the institution and increase the influx of visitors and regular guests!
Smoking is a type of heat treatment of products that use smoke. Smoke appears from the decay of wood, which gives the meat a special aroma and taste. During smoking, products lose some water, thereby increasing their shelf life.
There are 2 types of smoking:
Cold-type smoking takes longer, and the process takes place at a temperature of 25 degrees. Hot smoking takes only 2-4 hours at a temperature of 120 degrees!
Consider the differences between hot and cold smoking:
After a long process of harvesting meat products, you can safely proceed to smoking. To do this, it is worth determining how you will cook the meat. After all, the difference between cold and hot smoking is significant, and the taste and smell of products will depend on your choice.
Let’s look at the main differences:
1. Temperature – when cold smoked, usually does not reach more than 25 degrees, when hot, it can be 120 C. The difference between them can vary up to 90 degrees.
2. Shelf life – due to the fact that during hot smoking high temperatures are used, the meat is not just smoked, but also baked. This gives it a different taste, it takes less time to prepare, but the shelf life of the products is also reduced;
3. Hot smoking does not require additional drying or drying of products;
4. Cold smoking is more due to drying, so it is better to use it for sausages and oily fish;
5. During the cold process, the products do not lose their density, but quite the contrary – they become stiffer and do not break up into separate pieces. The taste is saturated and gives off the aroma of smoke. Shelf life can reach more than a month, and if necessary, it is possible to carry out drying again;
6. High temperature makes the meat soft and juicy, but it can be stored for no more than a week (at a temperature of + 2-4 C);
7. With the cold method, more nutrients remain in the foods.
Both methods have their advantages and disadvantages. If we talk about the technical side of the process, then the method of hot smoking, definitely, has more advantages. It takes much less time, including the preparation of raw materials. Smoking meat and fish is preferable to other methods of heat treatment: when cooking, oil is not added, so cholesterol and excess fat are not absorbed into the body;
In addition, you can eat foods immediately after the process.
The specifics of cooking: heat treatment of food at high temperature (up to 120 ° C). Wood smoke has a preservative and bactericidal effect on food. Appetizing luster and crisp, rich “smoky” taste of food. Cooking time: lard and fish – 30 minutes, poultry – 1 hour, meat – about 2-3 hours.
The taste of smoked meats depends on the following variables:
compliance with the stages of the process;
freshness of the feedstock;
humidity level inside the smokehouse;
Tasting qualities are 50% dependent on the correctly set temperature during hot smoking.
The temperature regime of hot smoking is 80 ° C and higher, which depends on the type of product (meat, fish, vegetables) and the recipe. If this minimum is not maintained, the process of protein denaturation and the release of juice and fat, which form a delicious shiny crust, will not occur. The required diffusion of smoke particles inside the product will not work either.
In modern industry, there are two more options for smoking:
– Electric smoking based on positive and negative particle charges:
– Smokeless, also called wet. This process involves the use of smoke liquid, which is obtained from smoke. In the process of preparation, the products are placed in a special liquid, as a result of which they acquire the color, aroma and taste characteristic of smoked products. Such technologies made it possible to significantly speed up the process of preparing smoked products and to obtain products with a more uniform consistency. But at the same time, the initial products in terms of quality are inferior to those prepared according to traditional methods.