The various smoking techniques used in food processing using smoking ovens result in different sensory qualities and shelf lives of products. Below, we will learn about some commonly used smoking techniques

(1) The cold smoking method is carried out at low temperatures (15-30 ℃) for a long time (4-7 days), and the raw materials must be marinated for a long time before smoking. The cold smoking method should be carried out in winter. In summer, due to high temperatures, it is difficult to control the temperature, especially when there is little smoke, which can easily lead to spoilage. The moisture content of food produced by cold smoking method is around 40%, and its storage period is longer, but the smoking flavor is not as good as that of warm smoking method. Cold smoking method is mainly used for dried sausages, such as salami sausages, air dried sausages, etc., and can also be used for smoking boned ham and bacon.

(2) The warm smoking method has a temperature range of 30-50 ℃ and is used for smoking boneless ham, boneless ham, bacon, etc. The smoking time is usually 1-2 days, and the smoking materials are usually dry oak, cherry, and sawwood. The temperature should be slowly increased during smoking. Smoking at this temperature results in less weight loss and better flavor, but poor storage resistance.  

(3) The hot smoking method has a temperature range of 50-85 ℃, usually around 60 ℃, and a smoking time of 4-6 hours. It is a widely used method. Due to the high temperature of smoking, the product can form a good smoky color in a short period of time. The temperature for smoking must rise slowly and not too quickly, otherwise uneven color will occur. This method is generally used for smoking enema products.

(4) The smoking method (smoking method) has a smoking temperature of 90-120 ℃ and a short smoking time, making it a special smoking method that is not used for ham and bacon. Due to the high temperature of smoking, the smoking process completes the cooking process and does not require reprocessing before consumption. However, meat smoked using this method has poor storage properties and should be consumed quickly.