1. A process for smoking foodstuffs that are heated in their casing during the production process or encased when in a hot molten state, particularly meat products, characterized in that a casing consisting of at least one thermoplastic synthetic material that, up to the point of saturation, can absorb at least 3%, preferably at least 5% of its own weight of water, is used to encase the foodstuffs to be smoked and that the smoking is carried out in the presence of water or steam.
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