Warm smoking – cured pork as a traditional classic
Warm smoking is one of the three main smoking methods. A smoking classic is a traditional cured pork. In addition to cured pork, ham sausages, boiled sausages, halibut, redfish, feta cheese, soft cheese and many more can be smoked warm as well.
The characteristic temperature of warm smoking is between 30°C and 50°C. Warm smoking has no cooking process of the food which keeps the smoking goods raw on the inside. Therefore, the smoked goods are considered especially tender and juicy. Depending on the food, the smoking process can take up to 24 hours.
To smoke warm an additional source of heat is necessary to reach the required temperature. We recommend a small fire with small beech wood pieces. Due to the withdrawal of oxygen in the smoker, the fire is glowing instead of burning.
The smoke development of the wood fire is not enough for the smoking process. Therefore, smoking dust is needed. There are diffenrent techniques to get the smoking dust glowing. They can either be filled into a separate vessel in which they are lighted up or scattered directly on the embers.
Cured pork - about 120 minutes
Soft cheese – up to 70 minutes
Ham sausage – between 60 and 100 minutes
Types of wood:
Maple – smokey and mild, sweet flavour – suitable for pork, poultry and wild poultry
Beech – typical flavour that is known for smoked fish and a lot of sausages as well as ham specialities – suitable for all types of meat, fish and vegetables
Oak – strong smoke aroma – suitable for beef, lamb, sausages, vegetables and chili (mild or spicy)
Alder – mild smoke flavour., not too strong like typical smoking ham flavour – suitable for poultry, salmon, sea food, vegetables and ham
Further types of wood:
Apple wood, hickory, cherry wood, mesquite, walnut, lemon and many more.
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