Iconic Ways to Smoke and Cure Food

Smoke-roasting combines smoking and roasting for a rich, complex flavor profile.

Wok smoking uses a wok to create a makeshift smoker, offering versatility and quick results.

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Wood chips provide a variety of smoky flavors depending on the type of wood used.

Cold smoking preserves food without cooking it, adding a rich, smoky flavor over time.

Stovetop smoking allows for indoor smoking using minimal equipment, ideal for small quantities.

Liquid smoke provides a convenient way to add smoky flavor to dishes without actual smoking.

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Curing with salt preserves food and adds flavor, often used before smoking for enhanced taste.

Dry rubs add flavor before smoking, enhancing the overall taste experience.

Hot smoking combines heat and smoke to cook and flavor food, making it a versatile method for meats and vegetables.

Brining enhances moisture and flavor before smoking, ensuring tender and flavorful results.