What is the difference between a cold or hot smoked product?

Most smoked foods that are produced for resale are first cured and then cold smoked. Cold smoking is usually done below 100 degrees F. or below a temperature that burns or liquefies fat. Heat is added at the end of the smoking process for appearance and flavor. A hot smoked food needs very little curing and has the appearance, taste, and texture of fully cooked foods.

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