cold-smoke, to



  • To lightly smoke food at a temperature not greater than 33°C so as not to cook the flesh but usually in the range 20°C to 30°C. Used mainly for salmon, kippers, gammon and some sausages. The weight loss should be about 18 per cent for salmon, 12 to 14 per cent for haddock and 25 per cent for cod roes. With the exception of things like cheese and hard-boiled eggs, the goods are first lightly brined.