Hot Smoked Foods

The method of 'hot smoking' that I normally use involves cooking at fairly low temperatures (usually below 100°C) for fairly long periods of time. This produces a superb quality product and is the type of smoking generally used by commercial producers. It is essential for sausages as the fat would melt at higher temperatures, resulting in an unsightly layer of fat under the skin of the sausage.

A simpler method cooks the product, generally fish, quickly. It can produce excellent results. Smokers for this type of smoking can be bought (enter stove top smoker in your search engine), or easily made from a biscuit tin.

Meats and fish may need to be brined or dry cured before smoking. This is not an optional extra but is necessary to make a safe product. Please use a reputable recipe and include curing salts where advised, particularly with sausage or minced products. Smokers offer ideal conditions for the development of Clostridium botulinum which is often fatal - the risk is low - but significant!

Hot Dogs
A great hot smoked sausage - Hot Dog Sausage . This recipe using beef and pork is an adaption of forum member Big Guy's pork and chicken Hot Dog.
Smoked Polish Sausage
A Smoked Polish Sausage from one of the sausagemaking.org forum members - wittdog - a real winner. I'll get around to posting my adapted recipe shortly, in the meantime check out the videos - Polish Smoked Sausage - Videos
Smoked Pheasant and Partridge
A ready to eat hot smoked product. Smoked Pheasant and Partridge - This produces a firm meat with an intense taste.
Hot Smoked Mackerel
A ready to eat hot smoked product. Hot Smoked Mackerel is great for salads or pâté.

The different methods of smoking meat are covered in more detail on our Smoking and Barbecue (BBQ) options & Resources page.

Friday 16 January 2015 at 4:39 pm