Meat Smoking Guide: Everything you need to know to smoke the perfect dish
The cooking method of smoking foods goes back millions of years. These days, customers can’t seem to get enough of smoke infused foods.
To keep up with the current booming food trend, dedicated smokehouses are beginning to open across the country. So, how much do you know about the food smoking trend?
The universal craving for smoked meats has increased rapidly over the last couple of years. These days, smoked meats, vegetables and condiments are popping up on menus, while speciality smoking venues are building a presence across the Australian hospitality industry...
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When it comes to smoking, there are two ways to complete the cooking technique – dry and wet smoking. Dry smoking involves indirect cooking with the use of a low, smouldering wood fire that slowly cooks the product while infusing it with a smoky flavour...
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3. Different smoking woods on the market:
There are a variety of different woods available on the market for smoking foods. Each type of wood has its own unique characteristics. Many of them are suitable for certain types of protein, offload different flavours and require different cooking times and methods. That’s why choosing the right wood for smoking is important...
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4. Bringing it all together with the smoking cheat sheet:
At the end of the day, nearly all foods can be smoked but ensuring you are using the right equipment and most importantly temperature is crucial to the overall result...
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When it comes to smoking foods, there a number of things to consider. From what style and type of wood to use, the quality and size of the fresh produce, temperatures and timings – they all affect the end result of your finished goods.
Take your time and trial a number of equipment, products and techniques until you have reached perfection. It all comes down to time and patience – but trust us, your customer’s will appreciate it!
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31st October 2019
