Meat Science

METHODS OF SMOKING

Natural air circulation

• In this method fire pit designed to use logs, sawdust or combination of both is utilized.
• Opening and closing of dampers help to control volume of air.

Air-conditioned smoke house

• This has largely replaced natural air type smokehouses.
• This method permits much more control of smoking, control temperature for cooking and resultant control of shrinkage.
• The air circulation is controlled by fan.
• This house usually control smoke velocity and regulates humidity.

Continuous smoke house

• This comprises a part of the continuous process system and was developed specially for frankfurters production.