, now my husband, new baydayevka, new baydayevka, my husband was just born in baydayevka, and german a local doctor, the thing is that zhenya amazed me with his stories about smoked meat, so look, today we will talk about smoked meat, there is hot smoking and there is cold smoking, this is hot smoked meat, this is this cold, here in medicine the attitude towards smoked meat is bad, negative, negative, but zhenya amazed me by the fact that he told me how they are fighting these negative methods of smoking, so let’s start with this, which means cold smoking, what is it ? this is a product that is dried, placed in a closet, that is, simply in the wind, in the closet, served with cold smoke, that is, if we say it is 20° in the room, then the smoke will be 20°. yes , there will be a room, yes, well, we smoke the product for an hour and a half, an hour and a half maximum, but traditionally, how long is it smoked? cold, 6-9 hours, that is, you are nine times less, do the duration once, light, cold smoke, yes, this smoke is hot, it fits in my closet, in my closet it is cooked to a certain te