Kuumasavutus

Kuumasavutus, often translated as hot smoking, is a food preservation and flavoring technique. It involves exposing food, typically meat or fish, to smoke generated from burning wood at relatively high temperatures. Unlike cold smoking, where the temperature is kept low to preserve the food without cooking it, hot smoking cooks the food thoroughly while simultaneously imparting a smoky flavor and preserving it.

The process generally involves placing food in a smoker or oven that is heated by a source of smoldering wood chips or chunks. Common wood types used for smoking include hickory, mesquite, applewood, and oak, each contributing a distinct flavor profile. The temperature during hot smoking typically ranges from 50 to 80 degrees Celsius (120 to 175 degrees Fahrenheit). This heat effectively cooks the food, making it safe to eat and giving it a tender texture.

The duration of hot smoking varies depending on the type and thickness of the food being processed. Smaller items like fish fillets might only require an hour or two, while larger cuts of meat like pork shoulders can take many hours. The smoke itself contains compounds that have antimicrobial properties, contributing to the preservation of the food by inhibiting the growth of spoilage microorganisms.

Hot smoking is a popular method for preparing a variety of foods, including salmon, ribs, chicken, and sausages. It is employed in both commercial food production and by home cooks. While the technique preserves the food to some extent, it is generally considered less effective for long-term storage compared to methods like canning or traditional cold smoking followed by drying. The primary appeal of hot smoking lies in its ability to create a delicious, fully cooked, and uniquely flavored product.