Smoking

Smoking is exposing meat, fish, or cheese to smoke from burning wood to both give it a characteristic aroma and slow microbial growth on the surface. Hot smoking also cooks the product, while cold smoking only imparts aroma and color. The type of wood used directly determines the flavor profile.

Where It’s Used

“When smoking salmon over beech wood chips, follow the brining, time, and temperature requirements of a tested hot-smoking recipe.”