{"heading":"Summary of Book","id":27424758,"theme":{"name":"default","colors":{"background":"#ffffff","button":"#ad97ef","buttonText":"#ffffff","heading":"#36434d","text":"#5e6971"},"background":{"blend":"multiply","blur":0,"contrast":75,"grayscale":100,"opacity":38,"url":null}},"button":{"text":"","url":""},"text":"

1) Cold Smoking Theory

What is Cold Smoking?
Why Cold Smoke?
Principles of Cold Smoking
Wood

2) Environment & Conditions for Cold Smoking

Humidity
Temperature
Time of Year / Time of Day

3) Equipment & Types of Cold Smokers

Pellet Tube
Maze Smoker
Charcoal / Wood
Cold Smoke Generators
SmokeHouses & Smoke Cabinet
DIY Tips for Your Cold Smoking Area

4) Meat Cold Smoking for Flavor & Preservation

Wet Salt Brining vs Dry Curing
Saturation vs Equilibrium Curing
Pink Curing Salt (Nitrates/Nitrites)
Cold Smoking - Curing & Preserving Process
Cold Smoking Meat Safety

5) Cold Smoking Non-Meat or Meat for Flavor (Not Cured)

Cold Smoking Meat for Flavor

Non-Meat Cold Smoking

Dairy
Eggs
Vegetables
Chocolate
Nuts
Salt & Spices

","mediaAlignment":"media-alignment-left","mediaStyle":"media-style-plain"}