affumicatura dei salumi a caldo e freddo

the hot and cold smoking phases Smoking is a process of preserving and flavoring food, which consists in exposing food to wood combustion fumes. There are two main smoking techniques: hot and cold smoking. Hot smoking involves direct exposure of food to smoke, with combustion temperatures ranging between 60°C and 130°C. This technique is suitable for preserving meat, fish, cheese and fruit. In general, the longer you smoke foods, the stronger the flavor will be. Cold smoking, on the other hand, involves the indirect exposure of food to smoke, with various combustion temperatures subtitles: english, german, french, yellow, russian, ukrainian, croatian, portuguese, spanish, italiano ▶Please click the ? bell to get updates and don't forget to SUBSCRIBE TO THE CHANNEL ➜ https://www.youtube.com/channel/UCCm1... = ======== ▶SOCIAL ◀==========   / lericettediluis   Instagram:   / luisdeiluis.  . Telegram: luisdeiluis email: [email protected] instagram: luisdeiluis007 Louis' recipes the hot and cold smoking phases the hot and cold smoking phases