Course: WVA 102 Food Preservation Methods

Activity: Smoking Foods for Preservation

Smoking Foods for Preservation

This week in lab students will prepare foods utilizing hot, cold, and tea smoked smoking methods.

The faculty member will review

- smoking methods, hot smoking, cold smoking, tea smoke, and types of wood
- the basics of curing and smoking methods and the production recipes
- all equipment needed

The instructor will demonstrate proper methods for smoking foods while reviewing the materials and equipment needed.

Foods to be smoked include Tea Smoke Duck, Smoked Pickled Shrimp, and Smoked Salmon.

Download and read the recipes for this unit before arriving to this cooking lab.

Click on item below to download Unit 11 Recipes document
- Recipes Unit 11.doc (33.79 KB)