more smoking (was SC - ham)

[Nick Sasso]

Lucretzia,

I've tea smoked scallops, chicken and veal.  All are really good, if you watch not to overcook and dry out your meat.  The salami/sausages should be no problem.  Just experiment to determine the time needed.  You can also get a great variety of flavors based on teas and rices you can use for flavoring your smoke.  Sugar is another big smoker that can kick up the smoke volume.  Add a tablespoon brown sugar, two tablespoons rice and some tea to a small 'bowl' made of aluminum foil placed in the bottom of the wok, and you get quite a cloud to cook with.  Heat on very high heat until smoke starts, then turn down to low setting to maintain.

Another tip for the wok method is to cover the entire inner surface with foil.  Same with the lid.  You can get a decent seal for keeping in the smoke in, and the wok cleanup is absolutely painless.   Keep the hood fan running, or you set off the neighbors' smoke alarm.

pacem et bonum,

niccolo difrancesco



        Cairistiona wrote:
        My usual indoor smoking technique is one I took from Elizabeth
        Cheong (Tiny Delights) which she uses for fish.  Basically get one wok, pile
        green tea in the bottom, put a cake rack on top, then the meat or fish and a lid
        of some kind.  Put it on the lowest heat possible on the stove, and leave
        for an hour.  Don't forget to reseason the wok afterwards because the tea
        sticks to it, and you may also need to clean the ceiling if you do this
        regularly.   


Fascinating! I'd like to do some smoking but a) I live in a small apartment
sans garden or balcony and b) I'm allergic (or 'energetically intolerant'
for those who wish to quibble over medical terms) to cooked or smoked fish.
Can you / have you used this recipe for other items such as salami,
sausages, etc? If not, do you know of anything similar?

Al Vostro e al Servizio del Sogno
Lucretzia
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                       
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