Cat smoke
![](https://upload.wikimedia.org/wikipedia/commons/thumb/4/47/Katenschinkenr%C3%A4ucherei_A._Nagel_%26_Sohn_in_der_Rendsburger_Landstra%C3%9Fe_386_in_Russee_%28Kiel_67.433%29.jpg/220px-Katenschinkenr%C3%A4ucherei_A._Nagel_%26_Sohn_in_der_Rendsburger_Landstra%C3%9Fe_386_in_Russee_%28Kiel_67.433%29.jpg)
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 .