PEILiquor-LateWinter2018

FEATURED PRODUCT ADVISOR TRENT DEROCHE

Trent is a “Foodie” and is always looking for new foods to cook and newways to cook them; and being a lover of everything smoked, he decided to purchase a smoker.

temperatures below 99°F. Hot smoking usually requires a brining, then cooking the meat over low heat for an extended time while smoldering wood adds a smoky flavour.

Check out our Q&A with Trent about his love of smoked foods, recipes, pairing suggestions, and more!

WHAT ARE OTHER GREAT FOODS TO PREPARE IN A SMOKER?

WHAT IS YOUR FAVOURITE FOOD TO SMOKE?

Some foods I smoke include ribs (most often with a dry rub). Deli style turkey or chicken breasts for sandwich meat. It turns out much like smoked turkey or chicken that you get at the farmers market. Sea trout and mackerel are good but keep in mind that the fresher it is the better it will turn out. I have made bacon from pork belly but it is a long process requiring about a week of brining. One of my favorite non-fish foods to smoke is Pastrami or Montreal style smoked meat. A smoked pork loin with a Calvados cream sauce is delicious and easy to prepare.

Hands down my favorite is hot Atlantic smoked salmon. Unlike cold smoked salmon that is in part chemically cured, hot smoked is slow-cooked over a low tempera- ture with wood chips providing the smoke for approxi- mately ½ the cooking time. I use a cabinet style smoker with propane providing a constant temperature. WHAT IS THE DIFFERENCE BETWEEN HOT SMOKING AND COLD SMOKING? Cold smoking is simply a process of removing moisture and chemically curing. Smoke flavouring is done at

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