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A method used to enhance the flavor of food by using smoldering wood during the curing process. The food absorbs the smoke that is created from smoldering wood and becomes seasoned with the smoked flavor, while also deepening the color of the food. There are two types of smoking processes that are used: cold smoking and hot smoking. Cold smoking refers to food smoked for several days or up to almost a month in a temperature range of 70ºF to 90°F, which prevents the food from cooking. Hot smoking refers to food smoked for 6 to 12 hours at a temperature ranging from 100°F to 200°F, which partially or fully cooks the food. The smoking process can be used for foods such as meat, poultry, fish, cheese, and vegetables.
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Cold Smoked Salmon |  | 
Heat Smoke Salmon | | 
Smoked Pork Ham Hocks |
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Smoke Cured Glossary Term - Related Content |
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| Eye of round roast rice casserole. |
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| The ingredients used for this distinctive canapé provide a wonderful blend ... |
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| Something different for supper that even the kids will like. |
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| Smoking Sausage |
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| This is a great recipe that can be served as a sandwich or on baguettes as ... |
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| A wide range of woods are suitable for grilling and smoking food. Hardw... |
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| Barbecuing Turkey | Smoking Turkey | Barbecuing and Smoking Tips Barbecuin... |
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| A utensil used for providing a smoke flavor to grilled foods as they cook. ... |
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| Any of several types of sea salt that have been "cured" with smoke in order... |
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| Cuts of pork, such as hams, pork chops and bacon that have been cured with ... |
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| A device in which food is exposed to smoke and low temperature heat for the... |
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| The temperature at which fats in cooking oils begin to break down, creating... |
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