Method and Apparatus for Cold Smoking Meat or Seafood

摘要

An apparatus is provided for curing and more specifically for cold smoking meat or seafood with a blend of filtered smoke from an organic smoking material such as softwoods such as pine or tropical palms such as coconut wood or such as mixed wood sawdust from a sawmill, that are not traditionally used for smoking seafood or meat due to the harsh flavor imparted by their smoke, and unfiltered smoke from a second organic smoking material such as hardwood smoke, or other pleasant flavor-imparting smoke. The blending of filtered smoke from a first organic smoking material such as coniferous softwood, tropical palm wood or mixed sawdust from a sawmill with unfiltered pleasant flavor-imparting smoke from the second organic smoking material reduces the cost of the smoking and curing process and allows versatility in application in terms of preservative properties and flavor imparted to the cured meat or seafood.

主权项

1. A smoking apparatus for producing a blending smoke for smoking meat or seafood, the smoking apparatus comprising:
an inlet for receiving a first unfiltered smoke comprising a harsh flavor imparting characteristic; a filter in communication with the inlet for removing the harsh flavor imparting characteristic from the first smoke thereby producing a filtered smoke; a smoke collection chamber for receiving an organic smoking material, the smoke collection chamber in communication with a burner for smoking material placed in the smoke collection chamber to generate an unfiltered smoke; a smoke mixing bladder in communication with both the filter and the smoke collection chamber for receiving the filtered smoke and the unfiltered smoke for blending the filtered smoke and the unfiltered smoke for providing a blended smoke for curing and cold smoking a meat or seafood.