• After curing, the meat is soaked in water at the temperature of 20˚C for about an hour (desalination) and then dried and placed in smoke house.
  • Smoking is done in addition to curing.
  • The cured products are placed in airtight smoke house with heat and smoke simultaneously applied.
  • Hard wood logs and saw dusts are used to generate smoke.
  • The kind of wood varies from country to country depending upon the availability and practice.
  • Smoking gives the products a characteristic colour and flavour.
  • Smoking process extends for 3 days at a temperature of 85°F (29.5°C).
  • It retards fat oxidation.
  • The reduction of water content as well as the deposition of components has bacteriostatic effects.
Last modified: Sunday, 10 April 2011, 10:18 AM