244 Chapter 12
and less dense smoke. After smoking, the
salami is ripened for two to three months, as
described in chapter 22.
Warm smoking is carried out at 23 ° to
45 ° C and relative humidity of 70% – 80%
for 4 – 48 hours. The pre - drying and smoke
penetration is restricted mainly to the outer
layers of the product. It is usually followed
by cooking or baking. In smoking frankfurt-
ers, the fi rst phase is a tempering period at
32 – 38 ° C, aimed at removing the surface
moisture to ensure uniform coloring. Smoking
proper, lasting usually about 1 – 1.5 hrs in
dense smoke of controlled humidity, brings
the internal temperature of the sausages to
60 – 68 ° C and imparts a smoky color and
fl avor. This is followed by cooking in a hot -
water spray or steam and by chilling. In
smoking cooked sausages, too high tempera-
ture may lead to excessive fat and weight loss
and thus to creased surfaces of the sausages
and nonuniformity of color. Smoking at a
temperature not exceeding 40 ° C is used also
for preparation of salted, spiced, dried pork
back fat.
In hot smoking, the fi rst stage (lasting
about 30 minutes, without smoke, at 40 –
50 ° C) results in pre - drying of the surface and
is followed by several stages of smoking in
dense, hot smoke (at temperatures reaching
85 ° C) and further surface drying. In manu-
facturing jagdwurst, the links are kept 2
hours for settling at about 30 ° C, surface -
dried at 40 – 60 ° C, smoked about 80 minutes
at 45 – 80 ° C, dry - heated at 85 ° C during 25
minutes to reach internal temperature 68 –
72 ° C, smoked again at 30 ° C during 12 hours
to a dark brown surface color, and dried
at 14 – 18 ° C during 5 – 7 days to a water
content of 55% – 57% in the product. In man-
ufacturing other assortments, the thermal
changes in the meat products are caused by
dry heating at about 90 ° C, steam cooking in
the smokehouse, or cooking in water. The
internal temperature of the product should be
68 – 72 ° C.Many smokehouses are equipped with
installations for automatic cleaning that are
available as standard units. Alkaline deter-
gents may be used for the effi cient removal
of smoke deposits and tar.
Typical Procedures for
Smoking Meats
Meat may be smoked in the raw state or after
previous salting, marinating, cooking, or
other treatment, which may also be followed
by other processing. However, in industrial
practice, meat and meat products are usually
smoked after salt curing, as described in
chapter 6. The pre - treatment of the raw mate-
rial and the conditions of smoking, mainly
the humidity and fat content of the surface
layer of the sausage, the temperature, humid-
ity, and density of the smoke, and the dura-
tion of the process, affect both the
characteristic sensory properties and the shelf
life of the products.
Many smoking procedures are used in the
industry and in artisan meat processing. They
lead to very different sensory properties and
shelf lives of various products. In these pro-
cedures, the impact of drying, heating, and
treating with smoke on the quality of the
products may be very different.
Cold smoking is used in manufacturing
raw, fermented sausages, made from cured
meats. The smoke, at 12 – 25 ° C and controlled
humidity, is applied for between several
hours to about 16 days, depending on the
assortment. The loss of water due to drying
and the impregnation with smoke compo-
nents should be equal on the whole cross
section of the product. The surface of the
freshly cut sausage should be light brown to
dark brown, depending on the duration of the
process. In smoking salami, the links are fi rst
surface dried one day at 12 ° C in low - density
smoke. This is followed by fi ve days of
smoking in dense smoke at 15 – 22 ° C, and by
the last phase of two days in somewhat colder