Cat smoke

Katenschinken smokehouse in Kiel- Russee (1976)

As Kate smoke is called a smoking process . It originated in the rural areas of northern Germany , where the houses of small farmers are called katen .

Originally, ham and sausage (typically raw sausage) were hung in the living room and kitchen when smoking , and slowly cold-smoked for 3 to 8 weeks in the exhausting smoke from the open hearth and fireplace . After the modernization of buildings of the rural population with closed fireplaces, the procedure was carried out in extra smokehouse, smokehouse or smoker.

Typical products are:

• Kat ham , z. B. Holsteiner Katenschinken
• Raw sausage types , e.g. B. Katenwurst, Katenrauchwurst and Katenrauchmettwurst

literature

• Hans-Joachim Rose, Kitchen Bible - Encyclopedia of Culinary Studies, Tre Torri Verlag ISBN 978-3937963419 .