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Cold Smoking - A quick Introduction - What is Curing? - Drying - Creating Cold Smoke - RECIPES - Bacon - Pancetta - Beetroot Cured Salmon


Cold Smoking - A quick Introduction

Cold smoking differs from hot smoking in that food remains raw rather than cooked. Food is infused with cooled wood smoke flavour, at temperature levels of no more than 20 degrees centigrade and too low to cause the food to start to cook. Most cold smoking is carried out in conjunction with curing or salting and its at this point where most people believe that it enters rather technical territory, however, curing is much easier than it at first appear and you don't necessarily need any specialist equipment. The combination of curing and smoking was originally designed to preserve and prolong the life of various foods in the days before refrigeration. However, these days, this culinary cooking art is seeing a strong resurgence for its role in intensifying and enriching flavours.

Smoked salmon, bacon, air dried and smoked hams, saucisson and chorizo are just some examples of cured and cold smoked foods. Once cured and smoked foods can be eaten 'raw' or cooked when required, eg bacon. It's only fresh meats and fish which need to be cured prior to smoking and, depending on the flavour result you are seeking, once cured, these foods don't have to be cold smoked. Cheeses, garlic, chillis, nuts, salts and oils can all be smoked without any requirement for curing.

What is Curing?

Curing is a traditional process by which fresh raw meats and fish are 'salted' to draw out excess moisture and thereby removing the moisture which would otherwise provide a breathing ground for bacteria. These days there is no imperative to salt foods in order to preserve them, however, curing has taken on a new life by imparting richer, deeper flavours into our foods for a long lost, unique taste and texture experience. There are two main curing techniques, dry curing and brining (or wet cure). Dry curing relies on a mix curing salts and sugar along wtih any herbs and spices you wish to add being rubbed directly into the flesh of the food and left in place whilst it draws out the moisture content. This can take between 12 hours and 4 or 5 days, depending on what you are curing. Fish just need an overnight cure, whilst bacon joints benefit from 3 to 4 days and larger joints of meat longer still. The moisture extracted should be poured away daily and a little more cure mix added, until the moisture loss stops. 

Brining is arguably an easier method whereby a salt and sugar solution is created in which food is immersed, but we love the flavour that is unique to dry curing.

A halfway house between the two techniques is to start with a dry rub and then vacuum pack your meat or fish which then cures in the liquid base created by the intial dry cure application.

Cure mix quantities are smaller than you think. The professional ready mix cure, Supraure, should be used at a rate of only 60g per kilo of meat. Some recipes recommend that large joints of meat are packed in salt and left for several weeks. This certainly works well in curing terms, but care needs to be taken to wash off the salt thoroughly or the end result can be just too salty. 


Air drying is an essential phase in curing and smoking. After curing, the food needs to be washed well and even submerged in a sink full of water. This seems counter-intuitive having just spent a good deal of time using salt to remove moisture, however, the job of removing moisture from inside the food will have been done at this stage and a quick soak won't undo this but it will remove the salty residues which could otherwise make the end result rather inedible. After washing the food then needs to be patted dry with kitchen towel and left to dry at room temperature on a rack or hanging in a ventilated compartment so that the air can fully circulate. You can also just leave foods on a rack in the bottom of the fridge. This drying process really helps the success of the next stage as moisture and cold smoke are not great bedfellows. The smoke particles are attracted to moisture droplets and this can create a bitter taste as the smoke flavour does not blend with the food itself. Drying also serves the purpose of further intensifying flavours. For some foods it also allows for a pellicule to develop. This is a waxy coating on the outside of the food which helps seal the food to bacteria and is also a perfect base for cold smoking.

Creating Cold Smoke

Producing smoke without heat is not as easy as it sounds. The goal is for the wood product to smoulder extremely slowly and without any open flame. Smokers have grappled for years with various pieces of kit which will achieve this, including burning smoking woods to create smoke flavour then piping the smoke, via an upward curve which catches and holds the heat, into a smoking compartment. But new accessories such as the ProQ Cold Smoke Generator make this process a doddle, a mesh maze just 15cm square which is filled with a fine wood dust. The dust is lit from an outer corner and smoulders gently and slowly along the maze channel delivering hours of smoke flavour. Suddenly any ventilated compartment, a BBQ, a ceramic grill, an electric smoker or a re-purposed filing cabinet or kitchen cupboard, is now a full fledged cold smoker when used with this accessory! More details here

Smoking Woods 

Dust is usually the wood of choice for cold smoking, though it does depend on the equipment you are using. The fine particles have less surface area and will smoulder without flame under the right conditions. Choose a flavour to complement the flavour strength of your food or your taste for smokiness. Oak and whisky oak are perfect with meats and salmon but also lovely with strong hard cheeses, Maple is a notch down in strength, great with bacon, trout, garlic and salts and for a light subtle smokiness choose Beech which is one of our allround favourites. For more wood dust options shop here






* Fresh pork loin or belly pork joint (or both)

* Supracure cure mix (2kg is £7.50)

* Demerara sugar

* Mixed peppercorns, crushed

* Juniper berries, crushed

* Fresh bay leaves

Equipment List

* Cold smoke generator (ProQ, Smokai, Bradley equipment). Instructions below are for the ProQ Cold Smoke Generator

* Oak wood (dust, chips or bisquettes, depending on equipment used)

* Food grade plastic containers

* Food preparation gloves


Selecting Your Meat

Ideally source your meat from your local farm shop or butcher. You should be able to buy outdoor reared and even rare breed pork. If not, look for local producers who sell direct from the farm. The rare breed pork will have a thicker layer of fat than that bought in supermarkets. Don't let this put you off as 'fat is flavour'! Choose a loin joint for bacon or a belly pork joint for streaky bacon or pancetta.


You will need to cure and smoke your bacon over the course of 5 to 6 days. Day 1 to 4 is the curing process which will take about 20 minutes each day, Day 5 is the drying day, Day 6 the smoking day and you are then ready to eat or store your bacon.

Day 1 - Mix the cure

You will need to use 500g of Supracure for every 10kg of meat. A typical pork loin will weigh approximately 1 to 2 kg, so you'll need just 50g to 100g of the mix. Put this in a bowl and add 10g to 20g of demerera sugar. The sugar should be around 10% of your total mix. You can use a white sugar, but we like the caramel flavours which the raw cane sugars introduce. Crush a few peppercorns and add a few crushed juniper berries to the mixture. Chop up the bay leaves, leaving out the leaf stems, with a pair of scissors and mix this in too.

Day 1 - Apply the cure to your meat

You will need to use about one third to a half of your cure mix in the first application. Keep the other half back to use up over the next few days with new applications. Vigourously rub the cure mix into every surface of the pork joint, includng the sides. If the joint is particularly thick, pierce with a wooden skewer to help the cure mix penetrate. If you are curing two or more joints of meat at once, stack them on top of each other meat side together.

Day 1 - Store in the fridge

Place the meat in a food grade plastic container in the bottom of your fridge. Wedge under one end so the container is on a slope. This allows for any liquid which is extracted from the meat by the osmosis effects of the cure is drained off to one side and can easily be poured away.

Day 2 - Pour off excess liquid

After 24 hours, remove the bacon joints and pour off excess liquid including any sludgy cure mix. You'll notice that the meat has started to darken in colour.

Day 2 -  Apply more cure mix

Sprinkle more cure mix onto your pork joints and massage into both meat and Sprinkle more cure mix onto your pork joints and massage into both meat and fat sides as before. Keep back enough cure for another one or two applications.

Day 2 - Put back in the fridge

Store in the bottom of the fridge as before with the plastic container wedged at an angle. You will find that the most liquid comes out after day 1, but continue to drain off any excess on each subsequent day.

Day 3 to Day 4 - Repeat Day 2

Repeat all steps for Day 2 on the third and fourth days. You can shorten the process by a day, but the longer you cure, the better the meat will keep and the more effective the cold smoking stage will be.

Day 5 - Remove & Wash

Take each pork joint out of the plastic container and throw away any remaining cure. Rinse the pork under the tap to remove all cure residues. If you don't like your bacon to be too salty we recommend you fill the sink with cool water and soak the joints for around 30 minutes. It does seem the wrong thing to do having spent days trying to remove moisture, but this last quick soak doesn't penetrate the meat and really does reduce any residual excess saltiness.

Day 5 - Dry the pork

ŽUsing kitchen towel or clean tea towels, dry each joint as thoroughly as possible. Then place the pork joints on a metal mesh tray (such as a cooling tray or roasting grill rack) and leave for one further day in the bottom of the fridge.

Day 6 - Remove from fridge

Leave the pork for an hour or so to come up to room temperature. This will prevent any condensation during the smoking process which would inhibit the absorption of the smoke flavour, as the smoke will attach itself to liquid or water droplets.

Day 6 - Prepare your smoking compartment
You can use a barbecue which has a lid for the cold smoking process if you don't have a smoker, or create a smoking chamber from cardboard or an old kitchen cabinet. All you need is a grill rack area for your food, a metal tray or foil lined base on which the cold smoke generator can sit and some vents. Venting should include a vent at the base which will draw the gently smouldering wood dust and a vent at the top for the smoke to escape and renew itself.  
Day 6 - Prepare your cold smoke generator
Fill your ProQ Cold Smoke Generator with 100g of oak dust from the 500g pack supplied, leaving the top ridge of the square channel still visible. Tap the smoke generator gently to ensure the dust is settled. Then light the dust using the tea light supplied by placing it in the slot at the beginning of the square channel. Once it's alight and you can see smoke rising from the wood, remove and extinguish the tea light.
Day 6 - Get ready to smoke
Place the meat on your smoking racks. If you have several joints keep them separate from each other. Place the lit ProQ Cold Smoke Generator into the base of your smoking compartment and close the lid. Leave for 10 hours! It's worth checking the smoking process once or twice to be sure the cold smoke generator is smouldering nicely. Be sure to position your smoker in a covered outdoor area.
Day 6 - Allow to settle
Remove the bacon joints from the smoker and leave to settle for a few hours. This allows the smoke flavour to be more evently distributed.
Day 6 - Cook & Eat
Your bacon is ready to eat. Slice to the required thickness. If you have access to a meat slicer this will make light work of the slicing and give you even thicknesses. Store packs of bacon rashers in the fridge for 2 to 3 weeks or freeze and defrost as required.  Vacuum packing will also prolong the bacon's life.
The following recipe is a variation on the bacon curing and smoking process above. 
Pancetta is an italian style meat made from pork belly. Use it as a cooking ingredient, try it in pasta dishes, quiches, omelettes in salads or wrap around chicken breasts. The meat is very dark in colour but richly flavoured because it is usually hung for several days, even weeks to dry and mature. You can also cold smoke the rolled meat, though this is optional.  Increase the proportion of sugar in the Supracure and use without the herbs and spices for now. Follow the curing instructions to Day 5 and then after the drying process, add a mixture of crushed peppercorns, crushed juniper berries and shredded bay leaves to the meat side. Then roll the meat as tightly as possibly - your aim is to eliminate any air pockets. Tie into place with butcher's string, using meat skewers to help. The meat is then hung in a cool place with plenty of air circulation or laid in the bottom of the fridge for at least one week. The resulting joint of meat can be kept in the fridge and enjoyed over a long period.



 A twist on classic cured salmon, this beetroot cure provides both colour and a delicious depth of flavour. Allow 3 days preparation time. Choose to eat purely cured or add a cold smoke process to add additional flavours.



Whole side of salmon

500g Coarse sea salt

300g Muscovado sugar

10g whole Juniper berries

20g Whole Peppercorns (include mix of pink, green and black if available)

2 Cooked Beetroot



Remove the pin bones from the salmon (locate these by running a finger ‘against the grain’ along the central ridge and use a pair of tweezers to extract them)

Place in a plastic container or porcelain dish, skin down. 

Mix the salt and sugar together in a bow

lMix the cure ingredients  Adding cure mix  Cover the salmon

Crush the juniper berries and whole peppercorns in a pestle and mortar and add these to the salt/sugar mix

Grate the beetroot coarsely and add to the cure mix

Spoon three quarters of the cure mix onto the salmon flesh and massage gently into the flesh. Cover the salmon with a layer of cling film and allow to stand for half an hour. A reddish liquid will very quickly begin to gather in the tub or bowl. Place in the bottom of the fridge and leave overnight.

The following day, pour away the liquid and add the remaining cure mix to the salmon. Massage gently and cover once again with a layer of cling film before returning to the fridge. Less liquid will be produced, but this should be poured away again the following morning.

Liquid appears  cover with cling film  Pour away excess

Leave for one further night in the fridge, then remove the salmon from the tub and wash carefully to remove any cure residues. To completely remove any saltiness, submerge the salmon in water for 15 minutes or so. Dry with kitchen towel and place the salmon on a drying rack and leave at room temperature for a short while before returning to the fridge. Allow to dry for a further day.

Rinse off the salt cure  Allow to dry  Slice thinly

Slice the salmon using a thin sharp knife and working from the tail end first, cutting diagonally from head to tail end into thin slices.

Serve with a squeeze of lemon and flatbreads. 

To store, slice and then freeze, or vac pack and keep in the fridge for up to 2 weeks.

Serve with flatbreads  Vac Pack to store