Smoked Condiments
This is a mix-and-match recipe. You can smoke one or all of the following ingredients. Once you’ve tried the technique, we’re sure you will come up with several more of your own. To fully utilize the smoker and maximize the smoke time, we recommend smoking numerous products in succession: dry goods and then liquids, finishing with extremely temperature-sensitive ingredients like dairy by themselves. When smoking dairy products we ensure that the ingredients stay cold by placing them in an open container on top of another vessel filled with ice. Smoked milk or cream can be used to make butter, crème fraîche, or cheese. A side benefit in using the ice is that it too picks up that essence of smoke and may be utilized as an ingredient for smoke-flavored brine or smoke-flavored bread.
Recipe information
Yield
makes quantities listed below
Ingredients
Preparation
Step 1
Get your smoker going and set it to the lowest possible temperature. Have on hand an 8 × 10-inch disposable aluminum pan for each item to be smoked.
Step 2
Pour each ingredient to be smoked in its own disposable aluminum pan. Cold smoke each ingredient for 2 hours. Stir them every 30 minutes to increase the amount of exposed surface area. If you are smoking dairy, fill one extra pan with ice for each container of dairy. Put each container of dairy on top of a pan of ice in the smoker. Remove them from the smoker and let any liquid condiments cool to room temperature before placing them in storage containers, putting any perishable items in the refrigerator.
note
Step 3
We save the original containers and reuse them after smoking, simply labeling them “smoked,” so that they are easily stored in our cupboards and refrigerator.
