Smoking
Hot- and cold-smoked food.
3 recipes
Cold-smoked Suluguni
A successful cold-smoking cheese experiment. Suluguni worked better than Tzfatit, Imeretian cheese and Halloumi.
Double-smoked Chicken Halves
Chicken halves cured with nitrite salt, cold-smoked for a deep smoke flavor, rested overnight and then hot-smoked until juicy and fully cooked.
Smoked Shaitel Roast with a Spiced Crust
A whole shaitel roast, gently smoked to medium rare and finished with a fast sear in a ripping-hot skillet. Smoky paprika gives the crust a bold, savory bite while the center stays tender and juicy.