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Smoke Curing

Curing by smoke is a means of preserving foods and enhancing the flavors and is generally done one of two ways. In the first method, cold-smoking the food is exposed to smoke at temperatures between 70 F and 90 F. This can take up to one-month. Hot-smoking is much faster and partially or totally cooks the food by exposing it to smoke at temperatures ranging from 100 F to 190 F.

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Italian wedding soup with meatballs, spinach, and grated cheese served in a bowl with a pot and spoon on the side.

Italian Wedding Soup with meatballs

50 min • Moderate • 6 to 8 servings

Baked sweet potato topped with butter and black pepper, served on a plate with salt and pepper shakers in the background.

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50 min • Easy • 1 per potato servings

Crispy tofu cubes with sugar snap peas in a savory glaze, served on a white plate with lemon and olive oil in the background.

Pan Fried Tofu with Snowpeas

55 min • Easy • 2 to 4 servings

Plate of homemade sugar cookies on a wooden countertop with baking tools in the background.

drop sugar cookies

28 min • Easy • 24 servings

Homemade dumplings in rich brown gravy on a white plate, with a rolling pin and cutting board in the background.

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25 min • Easy to Moderate • 8 to 10 servings

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