Cold smoked meat

[darkoford]

The 140F is at the place where the smoke is chilled and the smoke is cooled in a horizontal tube and filtered through a stone filter in which tars remain. Colder smoke - less bacteria. f the smoke is below the meat, the temperature is high and a hard outer layer is formed through which the air is not circulated later and the meat is broken.

I live 40km south of Zagreb, the city of Karlovac.