Cold-Smoking Masterclass: Transform Meat, Chicken, Duck & Fish into Gourmet Perfection!

Cold-Smoking Masterclass: Transform Meat, Chicken, Duck & Fish into Gourmet Perfection!
Ready to uncover the secrets of perfect cold-smoking? In this video, we’ll guide you through transforming meat, chicken, duck, and fish into gourmet delicacies bursting with rich flavors and a smoky aroma that will impress even the toughest critics. Learn how to achieve that perfect smoky crust while keeping the inside tender and juicy! With step-by-step instructions, pro tips for ingredient selection, and expert smoking techniques, you’ll master the art of creating mouthwatering dishes right at home. This is a must-watch for food lovers!
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[@IsaacBasoah-j6y]

Masterclass

[@Rieneman1]

Very interesting video! Thank you for all the work you put into it. Video quality and editing are 👌🏼.
I have one question: how come it is safe to eat the meat (chicken) raw? Is it because all the fluids are gone?

[@Food_Over_Fire]

Thank you for the kind words! I’m really glad you enjoyed the video and appreciated the effort that went into it.
First, I use curing salt (nitrite salt) during the salting process, which eliminates most of the microbes.
Second, you are right that drying reduces moisture, which makes it harder for bacteria to grow.
And third, the smoke contains substances with antibacterial and preservative properties.
I hope this was helpful!

[@Rieneman1]

@ Very helpful! Thanks!

[@ValDer1966]

Не рекомендуется смотреть на ночь)

[@Food_Over_Fire]

😁👍

[@fortnitedinogaming4042]

Duurt te lang

[@Food_Over_Fire]

Het is het waard!))