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.

Popular Recipes

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Golden brown stuffing in a foil pan on a kitchen counter, with butter and chopped celery on a cutting board in the background.

Aunt Anne’s Bread Stuffing

Side

60 min • Easy • 20 servings

Cheesy baked dip topped with salsa, served with crackers on a wooden board.

Smoked Trout Dip

Starter

20 min • Easy • 8 servings

Creamy pasta topped with seared salmon and fresh parsley, displayed on a wooden kitchen counter with a lemon and olive oil bottle nearby.

Fusilli Salmon

Main

40 min • Easy to Moderate • 4 to 6 servings

Sliced, medium-rare steak on a plate with marinade, accompanied by a knife and cutting board in a kitchen setting.

London Broil

Main

30 min • Easy to Moderate • 3 to 4 servings

Pan-seared pork chops with cherry sauce on a plate, garnished with whole cherries, next to a skillet on a kitchen countertop.

Pork Chops in Bourbon, Cherry-Pomegranate Sauce

Main

30 min • Easy to Moderate • 4 servings

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