Cold smoking is not just for salmon and pork

Probably more than one person thinks of amber-coloured salmon fillets, or pink pork loins, loins or bacon when they think of cold smoking. And you can smell that smell as you read these lines! And you can make it yourself. And you can even easily smoke much more than you might think.

About how to smoke Cheese we have already written previously. This time, we want to invite you to new discoveries.

Please note that the smoking time will vary depending on the strength of the smoke you want, the wood you choose and other factors. 

We also remind you that the smoked product should have a dry surface before being placed on the grill/smoker; it should be cooled after smoking and then wrapped in paper or vacuumed. The flavour is fully developed and 'catches up' after 1-2 weeks of keeping. 

Cold smoked garlic

Did you know that smoking garlic to prolong its preservation used to be quite common? So why not smoke it and try flavouring your dishes with a different flavour than usual?

It's easy to do: you can smoke garlic with the whole head or with the cloves peeled. In the former case, you will have to smoke for a much longer time: the smoke has to penetrate the barrier of the husk. In the second case, you will need 1-2h. 

For garlic, it is recommended to choose trees with a stronger flavour: oakOak, alder, beech, almond, hickory, etc.

When smoking, a strict temperature regime is not essential: you are smoking a vegetable. It is true that the higher the temperature you smoke it at, the shorter it will keep afterwards.

You can use smoked garlic in the same way as regular garlic. Try simply crushing it to make a wonderful-tasting spread on bread; add it to BBQ or oriental sauces; use it in your home cooking and no one will even know that the stew wasn't made on the grill.

Tip: to smoke the shaved slices, it is most convenient to do it with a pan with holes. You can find such here.

Cold smoked butter

Cold smoking butter will require a little more of your attention: not too high a temperature will be important.

To make sure that the butter does not melt or, if it does, run out, choose small containers in which to place the butter pieces. A word of caution: choose bowls that will not spare. The bowls will take on a smoky colour which will not be very easy to wash off. 

To keep the temperature low, a bowl of ice cream or at least cold water can be placed on a lower shelf. This will cool the internal temperature of your smoker or grill.  

Smoke butter 20-30 minutes. The structure and the high percentage of fat make the smoke penetrate very quickly and easily. 

Choose milder-tasting trees and fruit trees for smoking. And smoking olive trees will give you an unmistakable, slightly sweet, full-bodied flavour that is incomparable to anything else. 

Spread it on bread and various other products. Be sure to try this butter on a grilled steak before wrapping it in foil: your steak will take on a smoky aroma.

Cold smoked nuts

Why eat artificially smoky-flavoured nuts when you can prepare them yourself without any artificial additives?

You can choose any nuts you like: walnuts, hazelnuts, almonds, curries, pistachios or even sunflower nuts. Place them in a sieve or a container with small holes. 

They are perfect for smoking olive tree, apple, plum, Holm oak, Almond tree. Stronger ones are also possible, but the latter should be treated with caution, either by shortening the time or even by intermixing with other trees. We recommend smoking 2-3hwith a stir every half an hour. 

If you want to spice up the flavour, you can lightly drizzle the nuts with oil after smoking and season with your favourite spices. Lightly toast them, stirring continuously, to change the texture and to add extra flavour to the nuts.

Cold smoked salt

Smoked salt is not new to the shops, but why not make your own branded salt? Not only will it be an indispensable addition to your kitchen, but it can also be a great gift idea for a cooking buddy. 

All salts are suitable for smoking except those containing iodine. Sea salt is the most convenient: it comes in larger pieces, which will allow for less burning, and it absorbs the flavour of the smoke particularly well. 

Sprinkle the salt of your choice as widely as possible on a flat dish. Choose one with small edges - the salt will need to be sprinkled every hour during smoking. One of the simplest options is disposable foil container.

For smoking we recommend ±6h. For flavour, choose intense, 'strong' woods: hickory, alder, walnut, oakdust from oak whisky, brandy or wine casks. 

The salt can also be lightly sprinkled with water and stirred in: it will absorb the flavour of the smoke better when it is wetter. Please note that the salt must be smoked alone, without any other products, as it will pick up the flavour of the other smoked products very well. Of course, you can also use it together if you are looking for not only the smoke, but also, for example, a meat flavour.

Dry the smoke and place it in a sealed container. Use it in the same way as regular salt, but it will give a completely different flavour to ordinary dishes, from salads, salmon, steaks to desserts or margaritas. 

 

Smoked spices

Smoked paprika is probably not only heard of but also tasted by many. Its rich, rich, full flavour is perfect for many dishes. But even without peppers you can try smoked rosemary and cinnamon, thyme, cumin, pepper. 

Smoke the spices (dry) 1-2hdepending on how strong a smoky flavour you want to give them. Choose trees with a more pronounced flavour: OakOak, alder, almond tree, walnut. 

Not sure where to use these spices? Smoked paprika will go with scrambled eggs, corn or steaks; rosemary will flavour roast chicken and a pinch of cumin on avocado toast. And that's just to name a few!