Question

The cold smoking of meat is usually done at

• A. 32–38°C for 15–18 hr
• B. 32–40°C for 18–20 hr
• C. 32–42°C for 15–18 hr
• D. 32–35°C for 16–18 hr

Hint:

Cold smoke = 32–38°C, 15–18 hrs

Answer 1

The Correct Option is A

Cold smoking of meat is typically performed at lower temperatures (32–38°C) for 15 to 18 hours to impart flavor without cooking the meat.