Kylmäsavustuksessa

Kylmäsavustus is a Finnish term referring to cold smoking, a food preservation and flavoring technique. Unlike hot smoking, which cooks the food, cold smoking involves exposing food to smoke at low temperatures, typically between 20 and 30 degrees Celsius. This process primarily imparts flavor and helps preserve the food through the antimicrobial properties of the smoke, rather than cooking it.

The method is commonly applied to fish, such as salmon, trout, and herring, as well as meats like bacon and ham. The food is typically cured or salted beforehand to draw out moisture and further aid preservation. The smoking process itself can last from several hours to several days, depending on the type of food and the desired intensity of the smoky flavor. Different types of wood, such as alder, birch, or juniper, are used to create distinct smoke profiles.

Kylmäsavustus is a traditional method that requires careful temperature control to prevent bacterial growth. The low temperature ensures that the food remains raw, preserving its texture and nutritional value. The resulting product has a distinct smoky aroma and flavor, with a firm texture. It is a popular method for preparing delicacies and is widely used in Nordic cuisine.