Kitchen Essential

Ham is thicker than bacon, so penetration by either sweet pickle or dry cure takes longer: 3 days per lb should be allowed. If the brine cure is used, it is a good idea to inj_ectaround the bone with the brine pump before the ham i_stotally immersed in the pickle, after which it should be tur_nedevery 2 days and the brine must be stirred. The rule applies about temperature as in all protracted cures, namely that it is far safer to keep it around 35^° F. After the curing period, the ham should be washed and hung up to drain at a: and 38° F for 48 hours.

Like bacon, the time the ham should be smoked varies according to taste. It should be smoked at a temperature of from 70 - 80°F for a period varying from 48 hours to 6 weeks. In the case of the more lengthy period, smoking does not need to be continuous. The fire may be lit intermittently, and during this period slices of ham may be cut off and eaten, the remainder staying inside the smoke house for further smoking. I understand that a similar system was used in old-fashioned chimneys in Germany, which had small doors in them a few feet from the ground for easy access. Smoked sausages and other meat were simply stored in the chimney until required.

Ham prepared in this manner can also be hot smoked at 220 - 250° F, and will require a cooking period of 5 - 7 hours according to size.

Smoked eggs

This is a very little known method, but of all the smoked foods the flavour of smoked eggs is quite unique. New laid eggs should be avoided as they can be extremely difficult to remove from the shell when boiled, so it is better to use eggs which are about a week old.

The eggs should be hard boiled by placing them in cold water and bringing to the boil. When boiling point is reached, the pan should be removed from the heat and allowed to cool for 15 minutes. The water should be drained off, and after the eggs have cooled down the shells should be removed. The eggs are well sprinkled with table salt and white pepper, then placed on wire racks in the cold smoker and smoked at about 80°F for about 12 hours, by which time they should have turned deep amber. They may be sliced and eaten in sandwiches, served in salads with mayonnaise or used as hors d’oeuvres when dusted with paprika. They are also used in smoked rabbit pie.

Smoked nuts

Most kinds of nuts are suitable for smoking — almonds, either _whole or blanched, walnuts, brazils, chestnuts, hazlenuts and pistachio nuts. Nuts should be placed on fine wire gauze screens. Some people say nuts cannot stand heavy smoking _and advocate a smoking time of 2 - 3 hours at 75 - 85^° F, but this is a matter of taste and I prefer them smoked for 10 – 12 hours.

Smoked cheese

Few people can be unfamiliar with Austrian smoked cheese, a commercially available product in a sausage-like form. During the processing of Austrian smoked cheese, the milk from which it is manufactured is first smoked, then made into cheese, no further smoking process being involved. As cheese making is probably beyond the scope or inclination of the average home smoker, the cheese must be smoked in the piece.

First of all, any rind or protective wax, plastic or muslin coating must be removed. Any kind of mild cheese can be smoked. Danish Blue, Gorgonzola, Stilton and Camembert are not suitable.

To allow for maximum smoke penetration, the cheese should be cut into pieces not more than 1¹/2 in. thick. Smoking is best carried out in the lower temperature ranges — 60^° F is ideal. Again opinions vary on how long the cheese requires smoking. In the opinion of some, 2 hours in light smoke is all that is required, but I prefer a period of 5 - 6 hours. After smoking, the cheese should be wrapped in aluminium foil and kept under refrigeration until required, but to obtain the finest flavour from smoked cheese it should be kept at room temperature for about 3 hours before eating.

Smoked bilberries or whinberries

The berries must be firm in texture and not over-ripe, otherwise the keeping qualities of the finished product Will be impaired. The berries should be placed on a fine wire mesh rack and cold smoked at 75 - 85°F until they lose moisture and the skins take on a wrinkled appearance, rather like dried raisins. Smoking time will depend on atmospheric humidity and appearance must be accepted as a guide. They should be stored in a refrigerator in a covered but not airtight vessel.

Smoked bilberries are excellent when accompanied by ice cream or clotted Devonshire cream.

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