Distform MySmoker Instrucciones De Uso página 26

3. Hot smoking
Hot smoking allows you to cook and add flavor at the same time: by exposing
the food to the selected parameters on the MyChef oven and the air of the burning
wood.
3.1. Cooking and smoking parameters
The temperature and time parameters selected during cooking will change the
flavor and texture of the resulting meat. It is important to keep in mind that:
• The lower the temperature, the better the diffusion of smoke.
• The higher the temperature, the shorter the smoking time.
• The shorter the smoking time, the shorter the preservation time of the final
product.
• The longer the smoking time, the more intense the flavor.
• Cooking between 30ºC and 60ºC is considered risky because of possible
bacterial growth.
3.2. Process
3.2.1. Preparing the food for smoking
• Use ingredients of the highest quality and freshness.
• You can smoke the product whole or filleted.
• If you decide to cut the meat, we recommend that all pieces have a similar
thickness in order to guarantee homogeneous cooking.
• Remove loose fat.
• We recommend curing the meat or fish before smoking. The curing may be
dry or wet (brine), with or without added condiments.
• Remove excess salt by rinsing the meat in cold water. Dry with paper towel
and let it dry completely.
• If a film of sugar/salt appears on the meat once dry, you do not need to
remove it.
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