smoking/air drying

Tips and tecniques on dryng drying, curing etc.

smoking/air drying

Postby senorkevin » Sat Oct 20, 2012 1:46 pm

What is the difference between smoking at low temperatures and air drying?
Can I air dry instead of smoking at low temperatures if I can get the same temperature?s
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Postby SteveW » Sat Oct 20, 2012 2:10 pm

Are you serious????
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Postby senorkevin » Sat Oct 20, 2012 2:24 pm

Well apart from the flavour of the smoke
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Postby the chorizo kid » Wed Oct 24, 2012 2:28 pm

smoking takes hours; air drying takes weeks.
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Postby senorkevin » Wed Oct 24, 2012 2:51 pm

But is there a difference in texture etc?
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Postby Wunderdave » Wed Oct 24, 2012 4:08 pm

You don't dry sausages by smoking them. That's your answer.

It's two different techniques with two different purposes. The differences in texture will be night and day. And, a sausage that is cold smoked, not dried, and not cooked is not necessarily safe to eat.
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Postby Oddwookiee » Wed Oct 24, 2012 5:10 pm

^^^ this.

Smoking is a flavoring procedure with a slight surface antibacterial acidification affect; the sausage is the further processed for safety. Drying (completely) makes a sausage safe to eat.
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Postby senorkevin » Wed Oct 24, 2012 6:03 pm

So if you smoke a sausage you still need to cook it after but with air dried you dont?
An Englishman living in México.
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Postby Wunderdave » Wed Oct 24, 2012 7:12 pm

You can hot smoke to cook, and eat.

Or you can cold smoke for flavor, and then either cook or dry.
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