oak-smoked
Hardwood fire-treated
Oak-smoked describes food that has been cured or flavored by exposure to smoke from burning oak wood.
The process imparts a rich, slightly sweet, mellow smokiness distinct from other woods: oak-smoked bacon, oak-smoked salmon.
Oak is prized for smoking because it burns slowly and produces a balanced flavor that doesn't overpower the food.
Pink-fleshed migratory fish
cheese · sausage · haddock · duck · brisket · pastrami · kipper · eel
Oak-aged grain spirit
- bourbonCorn-based American spirit
- scotchDecisively put an end to
- barrel-agedMatured in wooden vessels
- charBurn without destroying
tannin · vanilla · caramel · woodsy · earthy · mellow · depth · complexity
salmon
Pink-fleshed migratory fish
trout · cheese · sausage · haddock · duck · brisket · pastrami · kipper · eel · venison
whiskey
Oak-aged grain spirit
- bourbonCorn-based American spirit
- scotchDecisively put an end to
- barrel-agedMatured in wooden vessels
char · tannin · vanilla · caramel · woodsy · earthy · mellow · depth · complexity · robust
smokehouse
Structure for preserving with fumes
curing · hanging · kiln · firebox · chamber · temperature · hours · traditional · artisan · wood-fired