Smoked: How to Cure & Prepare Meat, Seafood, Vegetables, Fruit & More

Smoking is an ancient method of preserving and addingtaste that has been revived and now a days the rangeof foods that can be smoked is limitless, as chef JeremySchmid shows in this delicious collection of some of hismost loved dishes.

Everyone enjoys the sweet salty qualities of smokedmeat and fish – caramelized on the outside, with a softtender inside and a taste that lingers long after the mealis over.

Mastering the art of making pastrami, bacon, chorizosausages and larger shoulder cuts may take a little timebut the results are worth the effort.

Fish and seafood is a quicker process, and there arelots of recipes to showcase the superb qualities ofsmoking.

Try Jeremy’s Smoked Sausage Cassoulet, SmokedVenison with Apple Chutney & Port Wine Purée,Battered Smoked Oysters, or Mexican Smoked CornSalad, with Roast Apricots and Smoked