What temperatures are used in commercial meat smoking?

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meat cutting — meat processing A butcher cutting beef.

In commercial meat processing, smokehouse temperatures generally range from 109 to 160 °F (43 to 71 °C).1

The duration of this process varies significantly based on the type of meat and its moisture content, lasting anywhere from a few hours to several days. Commercial operations often utilize steampipes to supplement the heat generated by a natural hardwood sawdust fire, which is essential for proper flavor and preservation. Following the smoking process, the meat must be chilled as rapidly as possible before being prepared for the retail trade.1