Below is a standard diagram for industrial fish smoking.

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Preparing products for smoking
Since cold smoking is performed at a low smoke temperature (20…30 degrees Celsius), there is no heat treatment of the product. Therefore, to prevent the development of harmful microorganisms, it is recommended:

cut up food or pack it into portions that are as close as possible in size and weight;
use raw materials with a high fat content - salmon fish, lard, brisket, fatty pork and poultry, sausages with lard;
pre-soak cut products in salt and/or cook (stew, fry);
After the initial processing, dry the pulp in a drying chamber or in the open air (a smoking chamber without smoke supply, but with constant forced ventilation, can be used as a drying chamber).

For home conditions, you don’t have to adhere to the technological process so strictly, just observe the basic conditions:

the prepared product is rubbed or sprinkled with salt at a rate of 15...40 g per kilogram of raw material (the amount depends on the smoking technology, type of product and required shelf life) and kept in its own juice for at least 5 days. For frozen raw materials, the salting period increases by 20...100%. It is possible to add saltpeter (25 g/1 kg of salt);
recipes with a high salt content require soaking for 1-4 days, for low-salt options, rinsing is sufficient;
drying (withering) in a well-ventilated room with a temperature of 18...20 degrees Celsius until the juice flow stops completely.
When smoking, it is important to consider the type of wood from whicbusiness owner data h the chips are made.

Important: regardless of the type of wood, the smoke should be light. The darker the smoke, the more likely you are to get “black” smoked products.

Peculiarities of preparation of different products
For smoking, choose tender lard, with thin skin or without skin. Salt is scraped off from salted lard and washed in lukewarm water.
Birds and rabbits are smoked by cutting the carcass along the spine. Preliminary salting is carried out in a marinade with the addition of spices according to the recipe.
Small game (waterfowl, forest game) can be smoked only if the skin is intact and plucked (skinned) correctly. Keeping the product in a cool, dry room for 8-12 days after smoking helps bring it "to readiness". In this case, the game can be stored for up to six months.
It is advisable to tie large pieces of lard, meat, fish, and sausage with twine before smoking; fish is smoked with struts in the belly.
It is not enough to properly prepare products for cold smoking, build a smokehouse correctly and observe all stages of the technological process. It is also necessary to properly preserve the products. To do this, smoked products are kept suspended on hooks, with the help of a rope or in special textile bags.