Cold smoking is not just for salmon and pork

The mention of cold smoking probably conjures up an image of an amber-colored salmon fillet, a pink pork cut, sirloin or flank. And you can smell that smell while reading these lines! And you can do it yourself. And it's even easy to smoke much more than you might think.

About how to smoke cheeses we already wrote earlier. This time we want to invite you to new discoveries.

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

We also remind you that the smoked product should be on a dry surface before placing it in the grill/smoker; must be cooled after smoking and then wrapped in paper or vacuum sealed. The taste is fully revealed and "walks around" after 1-2 weeks of storage. 

Cold smoked garlic

Did you know that in the past, smoking garlic to prolong its shelf life was quite common. So why not smoke it and try adding a different flavor to your dishes?

It's quite simple to do: you can smoke garlic both with whole heads and after peeling the cloves. In the first case, you will have to smoke significantly longer: after all, the smoke has to penetrate through the barrier - the shell. Well, you will need the second one 1-2 hours. 

For garlic, it is recommended to choose trees with a stronger taste: oak tree, alder, beech, almond, hickory, etc.

During smoking, a strict temperature regime is not very important: after all, you are smoking a vegetable. It's true that the higher the temperature you smoke, the shorter you'll keep it afterwards.

You can use smoked garlic in the same way as regular garlic. Try just rubbing it - you will make a wonderful spread on bread; add to BBQ or oriental sauces; use it when cooking at home and no one will even know that the stew was not prepared on the grill.

Tip: to smoke peeled slices, it is most convenient to do it in a container with holes. You can find these here.

Cold smoked butter

Cold smoking butter will require a bit 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, choose small containers to put the pieces of butter in. A word of warning: choose bowls that you won't regret. The dishes will acquire a smoky color, which will not be very easy to wash. 

In order to keep the temperature low, a container with ice or at least cold water can be placed on the lower shelf. Such a container will cool the temperature inside your smoker or grill.  

Smoke the butter 20-30 minutes. Due to the structure and high percentage of fat, the smoke penetrates extremely quickly and easily. 

For smoking, choose trees and fruit trees that give a milder taste. Well, smoking olive tree will provide a unique, slightly sweet, full taste that cannot be confused with anything. 

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

Cold smoking nuts

Why eat artificially flavored nuts when you can make them yourself without any artificial additives?

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

Perfect for smoking olive tree, apple, plum, Holm Oak, almond tree. Stronger ones are also possible, but with the latter one should be careful: either shorten the time, or even mix with other trees. We recommend smoking 2-3 hours, stirring every half hour. 

If you want to diversify the taste, you can lightly sprinkle the nuts with oil after smoking and season them with your favorite spices. Lightly toast them, stirring constantly - this will change both the texture and the nuts will gain additional flavor.

Cold smoked salt

Smoked salt isn't new to stores, but why not make your own signature salt? It will not only be an indispensable accessory in the kitchen, but it can also be a great gift idea for a friend who loves to cook. 

All salts except iodine are suitable for smoking. Sea salt is the most convenient: it is in larger pieces, so it will be possible to grill less often, it absorbs the taste of smoke extremely well. 

Spread the selected salt as wide 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 - disposable foil container.

We recommend smoking ±6h. Choose intense, "strong" trees to add flavor: hickory, alder, walnut tree, oak tree, dust from oak whiskey, brandy or wine barrels. 

You can also sprinkle some water on the salt and mix it: being more moist, it will absorb the smoke flavor better. Please note that you must smoke the salt alone, without any other products - it will very well "pick up" the taste of other smoked products. Of course, you can at the same time if you are looking for not only smoke, but also, for example, a meaty aroma.

Dry the extracts and store in an airtight container. Use it in the same place as regular salt, but it will add a completely different flavor to ordinary dishes, from salads, salmon, steaks to desserts or a margarita drink. 

 

Smoked spices

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

Smoke the spices (dry). 1-2 hours, depending on how much smoky flavor you want to give them. Choose trees that give a stronger flavor: oak tree, alder, almond tree, walnut. 

Not sure where to use these spices? Smoked pepper goes well with scrambled eggs, corn or steaks; rosemary will spice up fried chicken, and a pinch of cumin on avocado toast. And these are just a few options!