1. Week 3– Review of SMOKED Foods
REVIEW OF CURED/SMOKED FOODS

2. 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

3. 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

4. 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

5. Smoking Methods Cold Smoking Hot Smoking Smoke Roasting Pan 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 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

7. Smoked Sausages

8. Smoked White Fish

9. Smoked Meat

10. Cured Tasso Ham in Smoker
Smoked Tasso Ham

11. Pork Belly cured, smoked and sliced into bacon