Hickory Smoked
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Refers to foods that have been cooked and smoked in the enclosed chamber of a barbecue that is filled with smoke from the burning of hickory logs. The smoke from the burning wood permeates the food giving it a hickory flavor.
Hickory Smoked Ham Hocks
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Any of several types of sea salt that have been "cured" with smoke in order to add flavor to the salt as a seasoning, similar to a smoked meat.
A method used to enhance the flavor of food by using smoldering wood at high temperatures during the curing process.
A method used to enhance the flavor of food by using smoldering wood at low temperatures during the curing process.
Cuts of pork, such as hams, pork chops and bacon that have been cured with smoldering, aromatic wood.
Turkey that has been cured and flavored with smoke from burning aromatic wood. The smoke from the smoldering wood gives the turkey a sweet, delicately smoky flavor and a tender texture.
A sausage that has been cured with the use of aromatic wood, which is burned to produce smoke. The smoke gives the sausage a distinctive flavor and extends the storage life of the product.
Trout fillets or whole fish that is cured and flavored with smoke from burning aromatic wood. The smoke from the smoldering wood gives the trout a sweet, mild flavor and a tender, moist texture.
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