Curing by smoke is a means of preserving foods and enhancing the flavors and is generally done one of two ways. In the first method, cold-smoking the food is exposed to smoke at temperatures between 70 F and 90 F. This can take up to one-month. Hot-smoking is much faster and partially or totally cooks the food by exposing it to smoke at temperatures ranging from 100 F to 190 F.
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