Use smoke and heat to flavor, dry, and preserve meats, fish, and cheeses.
Cure meat with salt (and sometimes sugar) for the time specified in your recipe.
Air-dry the surface to form a pellicle — a tacky layer that absorbs smoke.
Cold smoke at 68–86°F for flavor, or hot smoke at 165°F+ to cook.
Monitor internal temperature with a food thermometer for hot-smoked items.
Cool quickly and refrigerate or freeze promptly after smoking.
Refrigerated smoked fish: 2 weeks; cured smoked meats vary by recipe
Recipesbible.com is your one stop platform for everything about food. You will find recipes, competitions about recipe ideas and health tips. The platform also offers restaurants, chefs, caterers, food delivery and food suppliers a platform to market thier products and services.
