Posted 01-08-2005 at 21:07:16
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For hot smoking, you want to have an internal temperature of at leat 140 degrees for 30 minutes continuously at some point during the smoke.
For cold smoke, you want a maximum of 90 degrees, and a minimum of about 60 degrees.
Big difference is hot smoking kills all the bacteria, including pathogens. Cold smoking does not kill the spoilage organisms; it allows them to survive to keep the pathogens from forming. Cold smoking is used to produce salmon lox. I can't picture cold smoking venison.
If you are home smoking please do not vacuum package until you have done thorough research on smoking. The risk is botulism toxin formation. You may want to search a USDA website on smoking, and also google the Association of Food and Drug Officials smoked products.