Cold smoking lets you slowly add flavor to meat, fish, cheese, vegetables, nuts, salt and other foods without cooking them. The unique flavors permeate the food and give it a depth and richness.

What is cold smoking?

Cold smoking is a special technique that has been used since ancient times to preserve meat and use it for a long time. 

In this way, the products are given a specific taste and aroma that you can't get from other smoking methods.

To ensure the meat's durability, we must preserve it in some way. The meat is preserved by salting, smoking, and finally by drying, where the excess moisture disappears.

Foods that are smoked in this way are mostly raw and must be further dried . They have a nice smokey flavor and have a longer shelf life.

The best way to do  cold smoking with a cold smoker tube