I'm experimenting with making my own salsa. I recently had some that had an interesting flavor, rather smoky. Is anyone aware of what might add this flavor? I'd like to add that flavor to my own ...
What is the minimum amount of time that I need to smoke food (in particular meat) in a smoker to achieve a noticeable smokey taste (assuming I have plenty of smoke)? Is there a maximum time after ...
My impression has been that pastrami and corned beef have a cure in common, but corned beef is simmered whereas pastrami is spice-crusted and smoked. This seems reasonable, but recently I've been ...
I want to smoke a few boston butts, but I want to know what wood has the strongest flavor, and I will be smoking them for 12+ hours, very slow and low cook.
I recently received a charcoal smoker for my cake day. I attempted to smoke pork ribs, here are the steps I followed. Cured the smoker with 2 Lbs of charcoal. (6 hours) Cleaned the smoker. ...
I am looking for alternatives to using wood chips for smoking meats. I would like the process to actually smoke the meat. Liquid smoke/marinades are not what I'm looking for. Has anyone heard of ...
When I open a bag of Lapsang Souchong tea, it has an overpowering aroma of pine smoke. After brewing, there is still a smokiness in my drink but it is far more subtle, and in particular seems to vary ...
I have a question about Ruhlman’s home cured bacon recipe. I do not have a smoker and I know the smoking step is optional but I was thinking that if I used Maldon Smoked Sea Salt Flakes instead of the ...