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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 term - Related Content |
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| The ingredients used for this distinctive canapé provide a wonderful blend of flavors that make this appetizer so irresistible. The moist soda bread, filled with raisins and caraway, perfectly complements the flavors of the chive and onion cream cheese topping and the smoky salmon sprinkled with dill. |
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| This is a great recipe that can be served as a sandwich or on baguettes as an appetizer. |
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| The smokey flavor of the paprika goes well with the grilled corn. |
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| Preparation and cooking instructions for an old-fashioned country ham. |
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| Barbecuing Turkey | Smoking Turkey | Barbecuing and Smoking Tips
Barbecuing Turkey
Many people often use the terms barbecuing and grilling interchangeably, but they are ... |
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| A utensil used for providing a smoke flavor to grilled foods as they cook. A Smoker Box holds the wood chips that are to be placed over a charcoal or gas fire for the smoked ... |
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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. The salt is often produced by ... |
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| Cuts of pork, such as hams, pork chops and bacon that have been cured with smoldering, aromatic wood. The smoke from the burning wood gives the pork a distinctive smoky flavor and ... |
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| A device in which food is exposed to smoke and low temperature heat for the purpose of perserving and enhancing the food with a variety of distinctive smoky flavors. A Smoker ... |
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| The temperature at which fats in cooking oils begin to break down, creating smoke as the oil is heated. When oil reaches the temperature at which it begins to smoke, a chemical ... |
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