Hot Smoked - Referring to foods which are simultaneously cooked and cured in the heated smoke of a wood fire
Hugh Fearnley-Whittingstall - Fearnley-Whittingstall is an advocate of livestock husbandry standards and seasonal eating More...
250g/9oz hot smoked salmon, skin removed, flaked
salt and freshly ground black pepper
To serve ...
When meat is hot smoked, it is enclosed in a smoker along with a fire or pit of coals. Aromatic woods such as cedar, hickory, or apple, among others, are added to the fire so that they will generate strongly scented, flavorful smoke.
- Rub a chicken all over, inside and out, with hot smoked paprika for a spicy roast chicken.
- Slowly fry waxy potatoes, sliced onions and chopped garlic in olive oil and a little sweet smoked paprika, season well and serve with roast lamb.
For example, a beef brisket is a meat cut often hot smoked or barbecued at 240-270F for 8 to 12 hours. A brisket is not a cut of beef that lends itself to being grilled.
Lunch recipe Frogmore Stew is made with quarts water, old bay seasoning tm, new red potatoes, hot smoked sausage links cut into 2 inch pieces, ears corn - husked cleaned and quartered, and large fresh shrimp unpeeled.
It has a Smokey, salty flavor and is usually given an artificial golden color. When a salmon is kippered in the U.S. it is a chunk, steak or fillet of salmon soaked in brine, hot smoked and dyed red.
 See also: Smoked, Smoke, Cooking, Water, Sausage
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