Liha töötlemine
light smoking as an alternative can be a com- lower temperatures, but temperature and
promise. In those cases where native house tenure may be different: 12–13°C for the
mycoflora grows on the surface of sausages, first 2 weeks and gradually increasing later
they have been adapted to intensive smoking, (Hungarian salami); 10°C for 50 days in
too (e.g., Hungarian salami). the case of an Italian-type sausage (Spaziani
Prerequisites of efficient smoking are et al. 2009); or continuous 14°–16°C, etc.
a dry sausage surface, sufficiently intense
smoke concentration, and lower relative Similarly, relative humidity values also
humidity (<80%). Smoking lasts from differ from technology to technology, where
several hours to several days to even several not only starter versus traditional technology
weeks
annaabi.ee 
