He touched the inner wall of the igloo with his hand and continued to explain, "Snow itself is a poor conductor of heat and has good insulation properties."
"However, under the continuous onslaught of sub-zero winds outside, the cold will still seep in continuously, causing the internal temperature to fluctuate drastically."
"Cold smoking isn't just about having smoke."
"First, it's about the efficiency of adhesion of the preservative substances, the unseen phenols, aldehydes, and acids in the smoke. These substances need to effectively adhere to the surface of the meat and penetrate inside."
"This requires a relatively stable environment with a temperature slightly above freezing. If the temperature is too low, a layer of fine ice crystals will form on the surface of the meat, greatly hindering the adhesion and penetration of smoke."
"Smoking for tens of hours might be less effective than smoking for a few hours in a stable temperature."
