Transcript Charcuterie-Week 3 Smoked Foods

Week 3– Review of SMOKED Foods
REVIEW OF CURED/SMOKED FOODS
SMOKED FOODS
• Today, smoked foods are enjoyed for the
special flavors brought on by the application
of smoke.
• Traditional items
– smoked salmon, hams, bacon and sausages
• Contemporary items
– smoked chicken salad, smoked tomato broth,
smoked cheese, fruits, vegetables
Smoking Foods
• Basic Features of a smoker include
– Smoke house
– Smoke source
– Circulation
– Ventilation
• Woods that provide a rich
aromatic smoke
– Hickory, oak, cherry, walnut
chestnut, apple, mesquite
Before Cured Foods are Smoked
• They should be allowed to air dry long
enough to form a tacky skin known as
a Pellicle.
• It plays a key role in producing smoked
items
– Acts as a protective barrier
– Helps capture the smoke’s
flavor and color
– Food items should allow
air flow from all sides
Smoking Methods
• Cold Smoking
– Used as a flavor enhancer, done for a short period
of time at less than 100 F
• Hot Smoking
– Cooks the food item done at 165-185 F
– Produces moist & flavorful, fully cooked product
• Smoke Roasting
– Any process that has the attributes of both
roasting & smoking (BBQ or Pit) above 250F
• Pan Smoking
– Simpler & less expensive relatively quick time, but
less control of smoke
Smoked Sausages
Smoked White Fish
Smoked Meat
Cured Tasso Ham in Smoker
Smoked Tasso Ham
Pork Belly cured,
smoked and
sliced into bacon