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Low Temp, High Flavor. That’s the cold smoking secret! (Cured and delicious). ✨ Cold smoking is a method used to preserve and impart rich flavor to meat, fish, or cheese, where the emphasis is on smoke rather than heat. Low Temperature: The process is conducted at a very low temperature, typically below 30 ∘ C (to avoid “cooking” or denaturation of the proteins). Long and Mild Smoke Exposure: The product is exposed to smoke for many hours up to several days, allowing the smoke to penetrate deepl
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