Distform MySmoker Instrucciones De Uso página 30

4. Cold smoking
Cold smoking is another food preservation method. The goal is not to cook the
food, so we must avoid high temperatures. Because cold smoking requires smoke
produced by combustion, we must take steps to avoid heating the MyChef oven
chamber.
4.1. Process
4.1.1. Preparing the food for smoking
• Use ingredients of the highest quality and freshness.
• To prevent the growth of bacteria at low temperatures, we recommend
curing foods before smoking them, either dry or in brine, with or without
added condiments.
• After curing, remove excess salt by rinsing the meat or fish in cold water.
Dry with paper towel and let it air dry completely. If a film of sugar/salt
appears on the meat once dry, you do not need to remove it.
• A hard film on the food is an indication of excessive drying.
• We recommend disinfecting the surface of foods, scalding or precooking
them before smoking.
• Smoke filleted fish with the skin on, removing bones.
4.2. Cold smoking in the MyChef oven
• Fill the MySmoker container with wood chips appropriate for smoking food. Do
not overfill. The lid must close completely to prevent possible fire.
• Place the MySmoker within the MyChef oven chamber using an oven rack or
hanging the smoker directly on the oven runners. Place the MySmoker on the
lower runner for best results.
• Place the foods to be smoked in the MyChef oven, on an oven rack, making sure
they do not touch each other so that the smoke will freely circulate around them.
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