Recipes
1278 recipes for smoking, curing, sausage making and more.
Mexican Chipotle Adobo Rub
Rub
A smoky, spicy and slightly sweet dry rub in the style of Mexican adobo with chipotle as its centerpiece, perfect for pork, chicken and ribs.
Ahle Wurst (Hessian Specialty)
Curing Mix
Ahle Wurst is a traditional Hessian raw sausage that acquires its characteristic dark, firm consistency through long cold aging and multiple smoking sessions. The ripening time is several weeks to months, giving it an intense, nutty-spicy aroma. Typical is the coarse grind with visible fat pieces.
Maple Bourbon Beef Jerky
Marinade
Premium dried beef with the sweet depth of real maple syrup and the warmth of American bourbon. This combination creates a caramelized, slightly sticky surface with complex flavor. A perfect jerky for whiskey lovers and food enthusiasts.
Maple-Bourbon Glaze
Sauce / Dip
A rich, smoky-sweet glaze made from Canadian maple syrup and bourbon whiskey, perfect for ribs and pulled pork.
Alabama White BBQ Sauce
Sauce / Dip
A creamy, mayonnaise-based BBQ sauce with horseradish and vinegar, typical of the US state of Alabama.
Alabama White Sauce Dip
Sauce / Dip
Creamy and tangy Southern US classic based on mayonnaise with horseradish and apple cider vinegar.
Alabama White Sauce Rub
Smoking
This unique rub is inspired by the famous white BBQ sauce from Alabama, based on mayonnaise, vinegar, and horseradish. The dry rub replicates this flavor profile with a creamy-tangy note and is excellent for chicken or turkey. After smoking, it can be complemented with real Alabama White Sauce.
Alheira Portuguese Bread and Poultry Sausage
Spice Mix
Alheira is a unique Portuguese sausage from the Trás-os-Montes region, originally developed by Jewish converts to imitate pork sausage and avoid persecution. It consists of poultry or game meat seasoned with garlic and paprika, bound with bread which gives it a soft, creamy texture. Today it is traditionally served fried or grilled.
American Burger Sauce
Sauce / Dip
Ich komme ursprünglich aus Hamburg, bin anstatt zu MC Donalds, mit den Großeltern gerne bei "JIM BLOCK" gewesen, das Burgerrestaurant der Blockhausgruppe. In den 80ern habe ich mit in diese Burger Sauce verliebt, die auf dem JB Hamburger verwendet wurde. Ich habe dann etwas getüftelt und mir meine Sauce kreiert, 2015 habe ich sie bei Chefkoch eingestellt, mit absolut guter Resonanz. Richtig geile, einfache Burgersoße. Gut abwandelbar auf eigenen Geschmack.
American Pepperoni
Spice Mix
American pepperoni is a spicy cold-smoked raw sausage made from pork and beef and is an essential pizza topping. It is characterized by a firm texture, a deep red color from paprika and cayenne pepper, and a characteristic slightly acidic taste. The acidification is achieved through the addition of starter cultures or citric acid.
Ammerland Ham
Curing Mix
Ammerland Ham from the Oldenburg region is one of the oldest German raw ham varieties and enjoys geographic protection. It is cold-smoked over beech and oak wood, characterized by a mild, aromatic smoky flavor. The combination of sea salt and a long maturation period results in a delicately spiced flavor profile.
Pineapple Jalapeño BBQ Sauce
Sauce / Dip
A tropical and fresh BBQ sauce with sweet pineapple and crisp jalapeño heat for a Caribbean grilling experience.
Chili-Lime Pineapple Rings
Marinade
Juicy pineapple rings are marinated with a spicy chili-lime mixture and transformed into aromatic dried fruit. The combination of sweet pineapple, hot chili, and fresh lime creates an irresistible snack. Perfect for summer cocktails or as an exotic snack on the go.
Andouille Louisiana Style
Spice Mix
Andouille is a boldly seasoned smoked pork sausage from Louisiana with an intense smoky flavor. It contains coarsely cut pork and is typically seasoned with garlic, cayenne pepper, and thyme. This sausage is an essential ingredient in gumbo and jambalaya.
Andouillette (French Tripe Sausage)
Spice Mix
The Andouillette is a typically French offal sausage made primarily from pig intestine and stomach. Its characteristic, robust flavor and aroma make it a dish for connoisseurs. It is traditionally grilled or fried and served with mustard.
Smoked Anticuchos
Marinade
Peruvian beef heart skewers, classically marinated with Aji Panca and cumin, then hot smoked. The combination of smoky heat and spicy marinade creates an intense flavor. Ideal for short hot smoking at high temperature.
Dried Apple Rings
Other
Classic dried apple rings with cinnamon and a pinch of sugar – a traditional snack and ideal addition to muesli or porridge. A lemon water bath prevents browning and preserves the light colour of the slices. The finished dried rings are chewy-soft and intensely aromatic.
Cinnamon Apple Rings
Spice Mix
Thin apple rings are seasoned with cinnamon and a touch of sugar, then gently dehydrated. The result is crispy, aromatic snacks with an intense apple flavor. Ideal as a healthy snack or decoration for baked goods.
Apple Cider BBQ Sauce
Sauce / Dip
A fruity-sweet BBQ sauce based on naturally cloudy apple cider with a pleasant acidity and autumnal aromas.
Apple Cider Mop Sauce Apple-Worcestershire
Sauce / Dip
A fruity and savory mop sauce made from apple cider and Worcestershire sauce that adds a wonderful caramel note especially to pork and ribs.
Aquavit Gravlax
Marinade
This authentically Scandinavian gravlax uses aquavit – the traditional Nordic herbal spirit – as a flavouring ingredient that lends the salmon an unmistakable note of caraway and anise. The combination of aquavit, caraway and fresh dill is the most classic of all gravlax variations and reflects the culinary heritage of Scandinavia. Particularly popular at festive occasions such as Jul (Christmas) or Easter.
Ardennes Ham
Curing Mix
Ardennes Ham is a Belgian-Luxembourgish product with protected geographical indication, traditionally cold-smoked over oak wood. It is cured with an aromatic mixture of thyme, bay leaf, and juniper berries. The result is a tender, mildly smoky ham with a fine herbal aroma.
Argentine Asado Curing Mix
Curing Mix
Argentine Asado is a centuries-old grilling culture where beef is slowly cooked over charcoal and wood fire. This curing mix with Chimichurri flavors gives the meat depth and spice before smoking. The combination of curing and hot smoking creates an incomparable flavor profile.
Argentine Asado with Chimichurri Rub
Smoking
A classic Argentine asado combines slow hot smoking with the typical herb flavors of chimichurri. The beef is rubbed with oregano, parsley, and chili and smoked at low temperatures. The result is tender, aromatic meat with a smoky note.
Argentinian Chimichurri
Sauce / Dip
Classic Argentinian herb sauce made from parsley and oregano, perfect with grilled meat.
Asian-style beef ribs
Marinade
Tender beef ribs with a spicy Asian-inspired marinade of soy sauce, ginger and five-spice powder. Slow smoking at low temperature makes the meat butter-tender and easily removed from the bones. A successful fusion of Far Eastern aromatics and American BBQ tradition.
Aubergine Chips
Spice Mix
Thinly sliced aubergines are marinated with olive oil and spices, then gently dehydrated. The result is crispy, aromatic chips that are ideal as a healthy snack. The natural umami note of the aubergine is intensified through drying.
Eggplant Jerky BBQ
Dehydrating
Eggplants are cut into strips and marinated with a smoky BBQ spice blend. Slow drying creates a bold, slightly sweet snack with intense smoky flavor. The natural meatiness of eggplant makes it a perfect jerky base.
BBQ Chicken Drumsticks
Smoking
Juicy chicken drumsticks with a classic American BBQ rub that forms a wonderful crust during smoking. A homemade BBQ glaze is applied in the final phase to achieve a shiny, caramelized finish. This recipe is an absolute crowd-pleaser for any barbecue party.
Baba Ganoush – Smoked Eggplant Dip
Sauce / Dip
Creamy Middle Eastern eggplant dip with intense smoky flavor, tahini, and lemon.
Baby Back Ribs Asian Glaze
Glaze
These ribs are refined with an authentic Asian glaze made from hoisin, soy sauce, and sesame oil, creating an unmistakable umami experience. Ginger and chili give the glaze a pleasant heat that is perfectly balanced by the sweetness of hoisin sauce. The smoke of apple and plum wood harmoniously enhances the Far Eastern flavors.
Baby Back Ribs Chipotle
Smoking
Smoky chipotle chilies give these baby back ribs a characteristic depth and medium heat, perfectly complemented by cumin and coriander. The double smoke character – from chipotle in the rub and real hickory smoke – makes this recipe an experience for lovers of complex flavors. A subtle sweetness from brown sugar harmoniously balances the heat.
Baby Back Ribs Honey Garlic
Glaze
Tender loin ribs are refined with an aromatic honey garlic glaze that caramelizes during smoking and forms a shiny crust. The sweet-savory flavor of honey and roasted garlic pairs perfectly with the mild smoke of cherry wood. A classic that impresses with its balanced sweetness and depth.
Bacalao – Salt-Cured and Dried Cod
Dried Fish
Traditional Iberian stockfish made from cod, preserved for months through heavy salting and subsequent drying.
Baharat Spice Rub
Rub
A spicy, aromatically warm Arabic spice blend with pepper, cinnamon and cardamom, perfect for beef, lamb and poultry.
Baharat Smoking Blend
Spice Mix
Baharat, the Arabic word for 'spices,' is a Levantine all-purpose spice blend with a balanced profile of allspice, cinnamon, and nigella seeds. This smoking version is specifically optimized for low-and-slow smoking methods where the complex flavors have time to penetrate deep into the meat. Particularly popular for beef brisket and lamb shoulder in Middle Eastern cuisine.
Bak Kwa – Malaysian Grilled Pork Jerky
Smoking
Bak Kwa is a popular Malaysian and Singaporean dried meat product particularly consumed during Chinese New Year. The sweet-savory seasoned minced pork is shaped into thin sheets, dried, and then grilled or smoked until it develops a deep caramelized crust. The combination of sweet sugar, soy sauce, and spices yields a unique, slightly sticky result.
Balsamic Fig Glaze
Sauce / Dip
An elegant sweet and tangy glaze made from dried figs and aged balsamic vinegar, perfect for poultry and lamb.
Banana Chips with Coconut
Other
Crispy banana chips with a delicate coconut note, ideal as a healthy snack. The bananas are sliced thin, refined with coconut milk and shredded coconut, then slowly dehydrated. The result is aromatic, sweet chips with a tropical character.
Banana Chips
Other
Crispy or chewy dried banana slices, depending on drying time and slice thickness. A light citric acid treatment preserves the pale colour and provides a pleasant fresh contrast to the sweetness of the banana. Well-ripe but not overripe bananas give the best results.
Barbecue Beef Jerky
Marinade
Classic American dried beef with a smoky barbecue note. The combination of paprika, garlic, and Worcestershire creates a deep, savory flavor. Ideal for outdoor adventures and long trips.
Dried Basil
Spice Mix
Fresh basil is gently dried at low temperature to optimally preserve its sweet, spicy aroma. Unlike industrially dried basil, home-dried herb retains significantly more flavor. Perfect for tomato sauces, pestos, and pizza.
Smoked Pork Belly Bacon
Curing Mix
Classic smoked pork belly bacon is first dry-cured and then hot-smoked. The combination of curing salt, sugar, and spices ensures preservation, color, and flavor. Ideal for breakfast bacon, cooking, or as a side dish.
Maple Belly Bacon
Curing Mix
A sweet and smoky belly bacon refined with maple syrup and mild cold smoke. The combination of curing salt and maple syrup creates a deep caramel note in the crust. Ideal for breakfast or as a side to hearty dishes.
Beer-Mustard Belly Bacon
Marinade
A rustic belly bacon refined with a cure paste of dark beer, coarse mustard, and beer spices. The malt notes of the beer and the heat of mustard seeds produce a complex, slightly spicy crust. Particularly well suited for sandwiches, tarte flambée, or as a side to sauerkraut.
Juniper Belly Bacon
Spice Mix
A bold, aromatic belly bacon with dominant juniper flavors, inspired by Alpine smoking traditions. Juniper berries and fir wood smoke give the bacon a characteristic, resinous depth. Perfect for rustic charcuterie boards or hearty stews.
Farmhouse Smoked Bacon
Curing Mix
Farmhouse Smoked Bacon is a robustly seasoned cold-smoked belly bacon in the traditional farmhouse style. The combination of salt, pepper, and marjoram gives it its characteristic rustic flavour. Thanks to the high fat content of pork belly, it matures aromatically and remains pleasantly succulent.
Bavarian Smoked Pork Knuckle
Brine
The Bavarian smoked pork knuckle is a traditional dish that gets its distinctive flavor from a spiced brine and slow hot smoking. The smoking process creates a crispy exterior while keeping the meat juicy and tender inside. Beech and cherry wood lend a mild, fruity smoke aroma.
Bavarian Smoked Pork Knuckle
Brine
The Bavarian pork knuckle is first cured in an aromatic brine and then hot smoked. The slow smoking process renders the meat tender and juicy, with a deep smoky note and crispy skin. A classic Bavarian dish refined by beech wood smoke.
Bayonne Ham French Style
Curing Mix
Bayonne Ham from the French Basque Country is known for its delicate, mild flavors and the characteristic green-red AOP seal. It is cured exclusively with salt from Salies-de-Béarn and dried in the Pyrenean winds. A hint of Espelette pepper gives it a distinctive, slightly fruity-spicy note.
Bayonne-Style Ham
Curing Mix
A dry-cured raw ham following the tradition of French Bayonne. The meat is rubbed with an aromatic salt mixture and aged for several weeks. The result is a finely seasoned, melt-in-the-mouth ham with a mild flavour.
Beef Brisket
Smoking
The king of BBQ. Beef brisket, fat side up. Requires patience and stable temperature.
Beef Burnt Ends
Smoking
Juicy cubes from the beef brisket that become caramelized flavor bombs in the smoker. The double smoking with subsequent glazing makes them irresistibly tender and aromatic. A BBQ classic from Kansas City.
BBQ Beef Cheeks
Smoking
Beef cheeks are rubbed with a bold spice rub and hot-smoked low and slow until butter-tender. Their high collagen content makes them exceptionally juicy and flavorful. Beech and cherry wood provide a balanced smoke note.
Smoked Beef Cheeks with Red Wine
Marinade
Beef cheeks are brined in an aromatic red wine mixture and then hot-smoked at low temperature. The slow cooking process renders the collagen-rich meat incredibly tender and juicy. Beech and cherry wood impart a fruity, smoky note.
Beef Jerky
Marinade
Lean beef thin sliced, marinated, smoked/dried at low temp.
Classic Beef Jerky
Marinade
The classic among dried meat recipes – thinly sliced beef is marinated in a savory soy-Worcestershire marinade and then gently dehydrated. The combination of salt, smoke and umami creates an intensely aromatic, long-lasting snack. Ideal for outdoor activities and as a protein-rich snack.
Classic American Beef Jerky
Ham
Traditional American beef jerky made from lean beef, marinated and gently dehydrated. An ancient preservation method originating from Native Americans of North America.
Beef Ramen Chashu Style
Glaze
Inspired by the Japanese chashu pork belly recipe, beef belly is braised with mirin, sake and soy sauce and then hot smoked. The combination of the sweet-salty-umami-rich glaze and smoke makes this meat the perfect ramen topping. The characteristic rolled shape is maintained even after the smoking process.
Beef Back Ribs (Dino Ribs)
Smoking
Beef back ribs, often called 'dino ribs', are the impressive rack ribs from the back of the beef. They are seasoned with a simple rub of salt and pepper and smoked for hours at low heat. The result is intensely smoky, almost fall-off-the-bone meat with a deep bark.
Dinosaur-Style Beef Ribs
Smoking
These massive beef short ribs or chuck ribs are lovingly called dinosaur ribs because of their enormous size. The 3-2-1 method ensures buttery tenderness with a perfect smoke flavor and glossy bark. A Texas BBQ classic that impresses through its simplicity and quality.
Beef Ribs Mole Rub
Smoking
Inspired by Mexican mole sauce, this complex rub combines cocoa, chili and spices for a deep, chocolatey flavor profile. The beef ribs become butter-soft through long smoking and develop an almost black bark. An extraordinary BBQ experience for the adventurous.
Smoked Beef Satay
Marinade
Southeast Asian beef strips on skewers, marinated in a coconut milk lemongrass marinade and hot smoked over coconut shells and cherry wood. Smoking gives the classic satay an additional depth not achievable on the grill. Served with homemade peanut sauce for a complete flavor experience.
Beef Short Rib Rub Bold-Peppery
Rub
A bold, pepper-forward rub for beef short ribs or brisket that perfectly complements the roasted flavors of beef and creates a classic Texas-style bark.
Gochujang Beef Short Ribs
Glaze
Juicy beef short ribs are coated with a fiery gochujang glaze and hot-smoked. The Korean chili paste imparts a deep umami note with pleasant heat. Oak wood perfectly complements the robust beef flavor.
Beer Can Chicken
Smoking
A whole chicken is smoked upright on a half-full beer can, steaming the meat from the inside while crisping the outside. The combination of smoke and beer steam results in exceptionally juicy meat. A classic BBQ highlight for beginners and experienced pitmasters alike.
Berbere Spice Blend
Spice Mix
Berbere is an Ethiopian spice blend with a complex profile of chili, fenugreek, and cloves. It gives smoked meat a deep red color and a warm, spicy aroma with slightly bitter undertones. Traditionally used in Ethiopian and Eritrean cuisine, it is excellent as a rub for beef or lamb.
Ethiopian Berbere Rub
Rub
A complex, aromatic and spicy dry spice blend inspired by Ethiopian cuisine with warm spices and chili heat, ideal for lamb, beef and poultry.
Mountain-Style Pork Jerky
Curing Mix
Lean pork is rubbed with an aromatic dry cure mixture of curing salt, juniper, and rosemary, then slowly dried at low temperature. The alpine spice combination gives the meat a savory, herb-rich flavor. The result is a firm, shelf-stable jerky with an intense mountain character.
Beer BBQ Sauce Stout Malt
Sauce / Dip
A deep, malty BBQ sauce based on stout with caramelized roasted notes and a slightly bitter finish.
Beer Cheese Dip with Smoked Cheese
Processed Cheese
A creamy beer cheese dip with smoked cheddar, perfect for dipping or gratinating.
Beer Ham Sausage
Curing Mix
Beer ham sausage is a coarsely structured cooked sausage with visible meat inclusions that give the product its characteristic appearance. The base is a fine emulsion into which diced ham pieces are incorporated. After smoking and poaching, the result is a juicy, firm-slicing sausage.
Biltong
Spice Mix
South African dried meat. Vinegar pre-soak, coriander spice, air drying.
Biltong Barbecue
Dehydrating
This BBQ biltong combines traditional South African dried meat techniques with classic American barbecue flavors. Smoked paprika, onion powder, and a hint of maple syrup give the meat a deep, sweetly smoky character. The result is an irresistible snack with a complex flavor profile.
Chili Biltong
Dehydrating
This spicy biltong variant combines the classic South African drying method with a bold chili heat. The combination of chili powder, cayenne, and freshly ground pepper gives the meat a pleasant, lingering spiciness. Ideal for those who like their dried meat with a bit more fire.
Classic Biltong
Curing Mix
Biltong is a South African dried meat that is dried without heat at room temperature or with a slight draft. The classic version uses vinegar, coarse salt, and coriander as main flavors. The meat is cut into thick strips and air-dried over several days.
Biltong Smoked Paprika
Dehydrating
This biltong recipe uses smoked paprika from Spanish tradition to bring a deep smoky note to the air-dried meat without needing a smoker. The combination of sweet and hot smoked paprika, garlic, and coriander creates a full-bodied, slightly robust flavor profile. Ideal for those who love smoky aromas.
Garlic Biltong
Dehydrating
This biltong variant enriches the classic recipe with an intense garlic flavor and a subtle herbal note. Garlic powder and dried thyme complement the toasted coriander in a harmonious way. The result is an aromatic, savory dried meat with deep flavor.
Biltong Peri-Peri
Spice Mix
This South African biltong is seasoned with fiery peri-peri chili and aromatic spices. The meat is traditionally air-dried, developing an intense, spicy character. The combination of vinegar and chili ensures perfect preservation and depth of flavor.
Biltong Worcestershire
Marinade
This classic biltong recipe highlights the depth of Worcestershire sauce as the primary flavor carrier. The sauce fully permeates the meat, leaving a complex, slightly sweet-sour, and umami-rich note. Combined with toasted coriander and black pepper, it creates a timeless treat.
Biltong Lemon Herb
Spice Mix
This refreshing take on classic biltong is enhanced with fresh lemon zest, thyme, and rosemary. The herbs and citrus aromas deeply penetrate the meat during marinating, imparting a bright, Mediterranean character. A light, aromatic drying recipe for those who enjoy fresh flavor experiences.
South African Biltong Coriander-Vinegar
Ham
Traditional South African biltong made from beef, characterized by toasted coriander and wine vinegar. A centuries-old preservation method of the Boer settlers and Zulu peoples of South Africa.
South African Biltong Spice
Rub
Traditional South African spice blend based on coriander and vinegar, ideal for beef and game meat when making biltong.
Pear Chips
Other
Crispy pear chips are a light and natural snack created by evenly slicing and slowly dehydrating pears. With a pinch of cinnamon and ginger they become an aromatic treat. The thin slices dry particularly evenly and become pleasantly crispy.
Vanilla Pear Chips
Spice Mix
Delicate pear slices are flavored with real vanilla and a pinch of cardamom, then dehydrated into crispy chips. The natural sugar of the pear caramelizes slightly during drying, creating an intense aroma. An elegant snack or topping for granola and desserts.
Bison Jerky Chipotle Lime
Marinade
Bold bison jerky with a Mexican-inspired chipotle lime marinade that combines smoky heat and fresh citrus notes. The lean bison meat absorbs the intense flavors excellently while remaining tender. A modern, aromatic jerky with powerful flavor and pleasant lingering heat.
Bison Jerky Mesquite
Marinade
Thinly sliced bison meat is marinated in a smoky mesquite marinade and slowly dehydrated. The intense smoky flavor pairs perfectly with the robust wild meat. A protein-rich snack experience with an authentic American character.
Bison Jerky Pepper
Pepper Crust
Lean bison meat with a robust pepper crust produces a rustic and spicy jerky. The mix of black, white and pink pepper creates a complex heat with floral notes. The bison meat with its mild, slightly sweet character is the ideal base for this pepper specialty.
Blueberry Fruit Leather
Other
Blueberry fruit leather is a deep-purple, aromatically sweet fruit snack made from pureed blueberries, gently dried in a dehydrator. The high concentration of antioxidants in blueberries is largely preserved when drying at low temperatures. The leather works as a healthy snack, travel lunchbox addition, or natural candy substitute for children.
Classic Blood Sausage with Cracklings
Cooked Sausage
Hearty German blood sausage with crispy pork cracklings, giving it a characteristic texture and savory depth. A traditional slaughter festival dish deeply rooted in German butcher culture.
Bockwurst
Spice Mix
Bockwurst is a mild, finely emulsified scalded sausage traditionally served with bock beer. It consists of light-colored pork and is subtly flavored with chives and parsley. The gentle hot-smoking gives it a light smoky color without overpowering the mild aroma.
Herb Bockwurst Coarse-Fine
Scalded Sausage
Bockwurst is a traditional German scalded sausage made from pork and veal with fresh herbs, featuring a special texture and aromatic flavor through its coarse-fine forcemeat structure.
Boerewors South African Sausage
Spice Mix
Boerewors is a traditional South African sausage made from coarsely ground beef and pork with a characteristic spice blend of coriander and cloves. The name means 'farmer's sausage' in Afrikaans and is a central element of South African braai culture. The sausage is typically shaped into a spiral and smoked over open coals or in a smoker.
Basque Black Pudding
Spice Mix
The Boudin Basque is a robust Basque blood sausage that gets its distinctive aroma from the characteristic red pepper (Piment d'Espelette). The sausage combines pig blood with fat, onions, and the typical Basque spice into a harmonious whole. It is traditionally served warm with bread or enjoyed as part of a Basque breakfast.
Smoked White Boudin
Spice Mix
Boudin blanc is a light, fine cooked sausage made from pork and cooked rice with a centuries-old tradition in Louisiana. It is seasoned with onions, bell pepper, and parsley and lightly smoked to develop a mild, aromatic flavor. This sausage is a cornerstone of Cajun cuisine and is often served with hot sauce.
Smoked Black Pudding Boudin
Spice Mix
Smoked boudin noir is a rich blood sausage in the French-Creole style, made with pork blood, fat pieces, and aromatic spices. The light smoking gives this traditional sausage additional depth and a subtle smoky flavor. It is an elegant product served warm with caramelized apples or onions.
French Boudin Noir with Apple and Onion
Cooked Sausage
The French Boudin Noir is a refined blood sausage with caramelized onions and sweet-tart apples, giving it a characteristically velvety texture and elegant aroma. This variant originates from France, where Boudin Noir has been considered a delicacy since the Middle Ages.
Bourbon BBQ Sauce with Whiskey and Maple Syrup
Sauce / Dip
A deep, smoky-sweet BBQ sauce featuring the distinctive aroma of bourbon and the warm caramel flavor of real maple syrup.
Brazilian Smoked Picanha
Smoking
Picanha is the most beloved cut in Brazil, characterized by its thick fat cap. During slow smoking, a crispy crust develops while the meat remains juicy and tender inside. Coarsely ground sea salt is the only traditional seasoning needed to highlight this noble cut.
Brazilian Churrasco Spice Mix
Spice Mix
Classic Brazilian Churrasco relies on pure simplicity: coarse sea salt is the star. This spice mix complements the salt with few but effective ingredients for an authentic Churrascaria experience. Hot smoking over coffee cherry wood gives the beef a unique sweetness.
Smoked Sausage / Knacker
Spice Mix
Make your own sausage, stuff and smoke. Needs meat grinder + stuffer.
Beer-Mustard Bratwurst
Marinade
This hearty bratwurst is refined with dark beer and coarse mustard and then hot-smoked. The beer makes the forcemeat particularly juicy and gives it a subtle malty note. The coarse mustard provides a pleasant spiciness and visible mustard seeds when sliced.
Chili-Cheese Bratwurst
Smoking
This fiery bratwurst combines hot chilis with creamy processed cheese and is then hot-smoked over hickory wood. The smoke slightly tames the heat of the chilis and gives the sausage a deep, savory, American-inspired aroma. An absolute treat for all lovers of heat and BBQ.
Herb-Cheese Bratwurst
Spice Mix
This creamy bratwurst combines fresh Mediterranean herbs with pungent mountain cheese in a juicy pork forcemeat. During smoking, the cheese melts slightly and combines with the herbs to create an irresistible aroma. The golden-brown, crispy casing encloses a tender, aromatic core.
Bratwurst Nürnberger Art
Raw Sausage
Die Nürnberger Bratwurst ist nicht nur ein kulinarisches Highlight, sondern auch ein Symbol der regionalen Identität. Sie ist ein fester Bestandteil bei lokalen Festen, Weihnachtsmärkten und natürlich in den Biergärten, wo sie oft zusammen mit einem kühlen fränkischen Bier genossen wird. Insgesamt ist die Nürnberger Bratwurst eine Delikatesse, die sowohl Touristen als auch Einheimische schätzen und die die Vielfalt und Tradition der deutschen Küche hervorragend repräsentiert. Die Nürnberger Bratwurst ist eine geschützte geografische Angabe, deswegen gibts an dieser Stelle nur ein Rezept für Würste Nürnberger Art.
Braunschweiger Liverwurst-style Smoked Sausage
Curing Mix
Braunschweiger is a finely ground, smoked raw sausage with an intense, slightly tangy flavor and creamy texture. It is traditionally made from lean pork and fat back, developing its characteristic aroma through cold smoking with beechwood. As a spreadable sausage on bread, it is a classic of North German sausage culture.
Bresaola (Italian Cured Beef)
Curing Mix
Bresaola is an air-dried Italian cured beef from Lombardy, cured with salt, spices and red wine. The drying process is slow and controlled for temperature and humidity. The result is a tender, rosy, aromatic meat with an intense flavor.
Bresaola Balsamic
Marinade
This refined Bresaola variant is flavored with premium balsamic vinegar from Modena during the curing phase, giving the meat a subtly sweet-sour depth. The dark fruit notes of the balsamic harmonize beautifully with the natural umami note of the aged beef. A special highlight for connoisseurs.
Bresaola Italian Curing Spice Blend
Rub
Aromatic northern Italian dry-curing blend with rosemary, thyme, juniper and cloves, traditionally used for air-dried beef bresaola.
Bresaola Rosemary-Garlic
Spice Mix
This Bresaola variant combines the classic dry-aging process with the Mediterranean fragrance of fresh rosemary and garlic. The meat absorbs the bold aromas deeply during the curing period, developing a unique, savory flavor profile. Particularly suited for antipasti or as thin slices on grilled ciabatta.
Bresaola Valtellina
Curing Mix
The classic Bresaola from the Valtellina region of Lombardy is an air-dried beef with an intense ruby-red color. It is traditionally prepared from the topside and cured with red wine, juniper, and bay leaves. The result is a delicately seasoned, lean product with a fine meat texture.
Herb-Cured Bresaola
Ham
Bresaola is a northern Italian cured meat made from lean beef, typically from the round or silverside, cured with red wine, herbs, and spices, then air-dried. The specialty originates from the Valtellina valley in Lombardy.
Pork Bresaola
Spice Mix
Air-dried pork tenderloin Italian style. Dry-aged for 3-4 weeks developing an intense, spicy flavor.
Jamaican Jerk Brisket
Smoking
Beef brisket in Jamaican tradition with a bold jerk spice blend of Scotch Bonnet, allspice and thyme, slowly hot smoked over allspice wood and hickory. The characteristic aromas of allspice and Scotch Bonnet chili give the brisket a Caribbean flair. A challenging recipe with a long smoking time and intense result.
Brisket Pho-Style
Spice Mix
Beef brisket inspired by the aromatic spices of Vietnamese Pho soup, combined with the depth of hot smoking. Star anise, cinnamon and cardamom form an extraordinary spice crust that caramelizes during smoking. The result is a brisket with a unique layer of aroma, traditionally served sliced.
Texas-Style Brisket
Smoking
The classic Texas brisket is seasoned exclusively with salt and black pepper – the so-called 'Dalmatian rub'. The long cooking time at low temperatures creates a deep smoke bark and tender, juicy meat. Resting for at least one hour after smoking is essential.
Beech Smoked Sea Salt
Curing Mix
Fine or coarse sea salt is cold smoked exclusively with beech wood, giving it a classic, mild smoke aroma. Beech smoke is considered one of the purest and most balanced smoke flavors and is ideal for beginners. The finished salt is a versatile finishing salt for meat, fish, vegetables, and eggs.
Classic Beech Smoke Spice Blend
Rub
A classic German smoky spice blend with fine beech smoke salt, perfect for pork, kassler and bacon.
Buffalo Smoked Chicken Wings
Smoking
Classic Buffalo wings gain a deep smoky note through hot smoking that perfectly complements the spicy butter sauce. The wings are first rubbed with a spicy dry marinade and then smoked over hickory at medium heat. Finally, they are glazed with the typical Buffalo sauce and briefly caramelized.
Korean Bulgogi Smoked Brisket
Marinade
This recipe combines the Korean Bulgogi tradition with American BBQ smoking. The beef brisket is marinated with pear, soy sauce, sesame, and ginger, then slowly hot smoked. The result is a buttery-tender brisket with a sweet-salty smoke note.
Swedish Böckling (Hot-Smoked Herring)
Brine
Böckling is a traditionally hot-smoked herring that has been prepared in Sweden for centuries. The fish is first brined in a salt solution and then hot-smoked at a moderate temperature. The result is moist, aromatic flesh with golden-brown skin.
North German Bückling (Hot-Smoked Whole Herring)
Brine
Bückling is a whole gutted herring that is hot-smoked and has a long tradition in northern Germany. Unlike kipper, Bückling is hot-smoked and ready to eat directly after smoking. The combination of salt, light spiced brine, and beech smoker produces a savory, moist fish with typically golden-brown skin.
Bündnerfleisch – Swiss Air-Dried Beef
Curing Mix
Bündnerfleisch is a Swiss specialty from the canton of Graubünden, in which beef is pressed multiple times and dried in cold mountain air. The repeated pressing gives the meat its characteristic square shape and very compact texture. It is distinguished by a fine, savory flavor without dominant spices.
Bündnerfleisch Style (from Pork)
Curing Mix
Inspired by the Swiss original from Graubünden, here produced with pork top round. The characteristic rectangular shape is achieved by regular pressing during maturation. Spices such as juniper, bay leaf and rosemary give the product its typical herbaceous mountain character.
Bündnerfleisch Herb Cure
Curing Mix
Bündnerfleisch is a traditional Swiss dried meat from the canton of Graubünden, which obtains its characteristic flavor through careful herb curing and months of air-drying in mountain air. This herb variant emphasizes floral and aromatic notes through the use of rosemary, thyme, and bay leaves. The final product is deep red, firm, and intense in aroma.
Bündnerfleisch Pepper Crust
Pepper Crust
This pepper variant of the classic Bündnerfleisch combines traditional Swiss dry curing with a bold pepper crust made from various types of pepper. Black, white, and green pepper give the meat a complex heat and a spicy aroma that wonderfully complements the natural sweetness of the beef. Ideal for lovers of intense flavors.
Pork Bündnerfleisch
Spice Mix
Swiss specialty made from pork topside, air-dried with alpine herbs. Served thinly sliced as a delicacy.
Swiss-Style Bündnerfleisch (Grisons Beef)
Ham
Bündnerfleisch is a protected Swiss dried meat from the canton of Graubünden, made from lean beef (round or shin) that is cured in a herb-spiced brine, then square-pressed and dried in the mountain air.
Cabanossi
Spice Mix
Cabanossi is a smoked, lightly dried cured sausage with Central European roots, somewhat softer than kabanos, and distinguished by its mild smoky aroma and subtle seasoning. The sausage is traditionally smoked with beech and lightly dried afterward. It is suitable for direct consumption as well as as an ingredient in dishes.
Cabanossi Hungarian-Austrian Style
Raw Sausage
Cabanossi is a robustly spiced smoked raw sausage with Hungarian roots that has established itself as an everyday sausage in Austria. It is coarser than Kabanos and typically contains paprika and garlic.
Cajun Blackening Rub Louisiana Style
Rub
Fiery, aromatic blackening rub in the Louisiana tradition with paprika, thyme and hot pepper – ideal for chicken, fish and shrimp.
Cajun Chicken Wings
Smoking
These chicken wings carry the fiery soul of Louisiana's Cajun cuisine and impress with a complex spice blend of paprika, oregano, thyme and several types of pepper. Smoking over pecan wood gives the wings a nutty depth that harmoniously complements the earthy Cajun flavors. A rustic, powerful dish for true BBQ enthusiasts.
Cajun Smoked Shrimp
Smoking
Spicy Cajun shrimp are smoked with a bold spice mix from the American South, developing an intense, slightly spicy smoky note. The blend of paprika, cayenne, and herbs makes this dish a true flavor experience. Perfect as an appetizer or main course with rice.
Cajun Smoked Catfish Southern Style
Smoked Fish
Catfish fillet marinated in a fiery Cajun spice blend and hot smoked in the tradition of the American Deep South.
Caprese Smoked Chicken Breast
Marinade
Chicken breast is stuffed with fresh mozzarella, basil and sun-dried tomatoes and cooked in the smoker. The classic Italian caprese trio gains a completely new dimension through the smoky flavor. An elegant dish that combines Mediterranean cuisine and BBQ culture.
Smoked Carne Asada
Marinade
A Mexican-inspired recipe where beef flank steak is marinated with citrus, garlic, and cumin, then hot smoked. The combination of mesquite smoke and the spicy marinade creates an intensely aromatic result. Ideal for tacos or as a main dish with lime salsa.
Brazilian Dried Beef (Carne Seca)
Curing Mix
Carne seca is a traditional Brazilian dried beef that is preserved by salting and then drying or light smoking. It is an essential ingredient in many Brazilian dishes such as feijoada and baião de dois. The meat is heavily salted to draw out moisture and gains a delicate smoky note through smoking.
Carolina Mustard Rub
Rub
A mustard-forward, mildly spicy spice blend from the American South, perfect for pork such as pulled pork or spare ribs.
Carolina Mustard Rub
Smoking
This rub is inspired by the mustard barbecue tradition from South Carolina, combining mustard with spices to create a unique crust. The mustard acts not only as a flavor carrier but also as a binder for the dry spices. The result is a tangy-savory profile with a golden, caramelized surface.
Carolina Vinegar Sauce
Sauce / Dip
A traditional tangy and spicy vinegar sauce from North Carolina, classically served with pulled pork.
Mexican Smoked Cecina
Marinade
Cecina is a traditional Mexican dried meat from the regions of Oaxaca and Yucatán, sliced thin, salted, and sun-dried or lightly smoked. The spice mixture of ancho chili, garlic, and oregano gives the meat its characteristic Mexican flavor. Cecina is often served with beans, guacamole, and fresh tortillas.
Cecina – Spanish Smoked Cured Beef
Curing Mix
Cecina de León is a Spanish cold-smoked and air-dried beef from the Castile and León region with protected designation of origin. After curing, the meat is traditionally cold-smoked with oak wood and then aged for several months. The result is a deep dark red, intensely aromatic meat with a smoky note.
Cervelat Sausage
Curing Mix
Cervelatwurst is a finely ground, cold-smoked raw sausage with a balanced spice profile and mild smoky note. It belongs to the durable sliced sausage varieties and is briefly ripened after smoking. Its fine texture and mild character make it a classic bread topping.
Char Siu – Chinese BBQ Pork
Glaze
Char Siu is a classic Cantonese BBQ dish with a shiny, sweet-savory glaze made from hoisin, honey, and five-spice. The meat is marinated, then hot-smoked and finished with a glaze reduction. Pork neck or shoulder is traditionally used for the juiciest result.
Char Siu – Cantonese BBQ Pork
Marinade
Char Siu is a classic Cantonese barbecue dish featuring a glossy, lightly caramelized surface and a sweet-savory flavor profile. The meat is marinated in an aromatic blend of hoisin, honey, and Chinese rice wine before being hot smoked. The result is tender, juicy pork with a distinctive red glaze.
South American Charqui Dry Cure
Curing
Charqui, also known as the origin of the English word 'jerky', is a traditional South American dried meat originally produced by the Incas. The meat is cut into thin strips, rubbed with salt and spices, and then dried in the high-altitude air, where the low humidity and cool temperatures are ideal for preservation. This recipe adapts the traditional method for home production.
Charqui – South American Dried Meat
Curing Mix
Charqui is a traditional South American dried meat preserved by salting and air-drying. The meat is cut into thin strips, salted, and dried in the air or a dehydrator. The method originates from the Andes and allows long shelf life without refrigeration.
Cherry Cola BBQ Sauce with Cherries
Sauce / Dip
A fruity-sweet BBQ sauce made from real cherries and cola, impressing with its deep red color and complex sweetness.
Smoked Chicken Adobo
Marinade
Filipino adobo combines vinegar, soy sauce and garlic into a savory brine that makes the chicken tender and flavorful. The subsequent smoking adds a smoky depth that elevates this dish to a new level. The combination of acidic marinade and smoke is unique.
Chicken Lollipops
Glaze
Chicken drumsticks are trimmed into lollipops by pushing the meat downward to form a uniform meat ball. A sweet and spicy glaze is applied in the last 30 minutes and caramelizes beautifully in the smoke. This recipe is a real showstopper at any barbecue party.
Smoked Chicken Satay Marinade
Marinade
Inspired by the classic Southeast Asian satay, chicken breast meat is marinated in a spicy peanut-coconut marinade and hot smoked. Smoking on bamboo skewers gives the meat an authentic touch, combining Asian flavors with the smoky aroma of hickory. The finished smoking marinade creates a bright golden-brown color and an intense flavor profile.
Smoked Chicken Tikka
Marinade
Classic Indian tikka spice profile meets smoker smoke. The chicken is marinated overnight in a yogurt-spice marinade and then hot-smoked. Results in juicy, aromatic and spicy meat pieces with a slightly smoky note.
BBQ Chicken Wings
Smoking
Classic chicken wings are coated in a spicy rub and slowly hot-smoked before being finished with a sweet and smoky BBQ glaze. The low and slow cooking time makes the meat particularly tender and juicy. Perfect for parties and social BBQ evenings.
Chili Smoked Salt
Smoked Salt
Hot and intensely smoky salt with chili heat, perfect for finishing grilled food and dips.
Homemade Chili Flakes
Spice Mix
Fresh chili peppers are gently dehydrated at low temperature and then coarsely crushed. The result is aromatic chili flakes with intense heat and vibrant color. They are perfect for seasoning meat, pizza, and sauces.
Argentine Chimichurri Rub
Rub
An aromatic dry rub inspired by classic Argentine chimichurri, perfect for beef, lamb chops and grilled steaks.
Chinese-Style Hoisin Smoked Pork
Glaze
This recipe draws inspiration from classic Char Siu, combining hoisin sauce with five-spice powder and honey for a glossy smoked crust. The sweet-salty glaze caramelizes beautifully during smoking. Perfect for Banh Mi, noodle soups, or as a side with steamed rice.
Chinese Five Spice Rub
Rub
An aromatic blend of star anise, cinnamon and classic Chinese spices, perfect for duck, pork and beef.
Chinese Five Spice Rub
Spice Mix
Classic Chinese five spice powder forms the base of this rub, uniting the five flavor profiles of Chinese cuisine: sweet, sour, bitter, savory, and salty. Star anise, Sichuan pepper, fennel seeds, cloves, and cinnamon harmonize perfectly with smoked meat. This rub is excellent for duck, pork belly, or spareribs.
Chinese Five Spice Smoked Pork Belly
Smoking
This recipe combines the classic Chinese art of seasoning with the craft of hot-smoking for an unforgettable flavor experience. The five-spice powder made from star anise, Sichuan pepper, cinnamon, fennel and cloves forms an aromatic crust that penetrates deep into the meat during smoking. Light fruit wood underscores the spicy complexity of this Asian-inspired specialty.
Chipotle Corn on the Cob
Smoking
Corn on the cob is rubbed with a smoky chipotle spice blend and hot-smoked at low temperature. The hickory smoke aroma perfectly complements the heat of chipotle chilies. The result is an intensely seasoned, tender corn with a deep smoky note.
Homemade Chipotle Paste
Other
Ripe jalapeños are hot-smoked and then processed into an aromatic paste. This homemade chipotle paste impresses with deep smoky flavor and mild heat. It is excellent as a seasoning paste for meat, sauces, and marinades.
Spanish Chorizo
Curing
Spanish chorizo is a boldly seasoned dry-cured sausage with a characteristic red color from Pimentón de la Vera. The combination of sweet and smoked paprika along with garlic makes chorizo unmistakable. It is cold smoked and ripened over several weeks.
Chorizo Pamplona
Spice Mix
Chorizo Pamplona is a boldly seasoned Spanish raw sausage made from pork and smoked paprika. It is cold smoked and then air-dried to develop its characteristic spicy flavor. The vivid red color comes from Pimentón de la Vera.
Chorizo Riojano
Spice Mix
Chorizo Riojano is a traditional Spanish raw sausage from the La Rioja region, which gets its characteristic red color and spicy aroma from a generous amount of smoked paprika. The sausage is cold-smoked and then air-dried until it develops the typical firm bite. It is considered one of the most famous regional specialties of Spain.
Spanish Smoked Chorizo
Raw Sausage
Spanish chorizo is a traditional cured sausage from the Iberian Peninsula that gets its characteristic smoky aroma and vivid red color from Pimentón de la Vera.
Chouriço Portuguese Paprika Sausage
Curing Mix
Chouriço is the iconic Portuguese paprika sausage that gets its distinctive deep red character from the combination of smoked paprika, garlic, and red wine. It is traditionally cold smoked and then air dried, with the smoking process giving it an intense flavor. In Portugal it is eaten raw, fried, or as an ingredient in stews such as Caldo Verde.
Churrasco Picanha with Farofa Crust
Pepper Crust
The picanha is the most coveted cut in Brazilian churrasco and is traditionally prepared with a simple salt crust. In this version, an aromatic farofa mixture made from toasted cassava flour is additionally applied as a crust. The slow hot smoking gives the meat a wonderfully smoky note that perfectly complements the nutty farofa.
Cochinita Pibil – Mexican Smoked Pork
Marinade
Cochinita Pibil is a traditional Yucatecan dish where pork is marinated in achiote paste and citrus and traditionally cooked in banana leaves in an earth pit. In this version, the pork shoulder is hot-smoked after marinating, adding a smoky depth combined with earthy achiote flavors. The vibrant red color and intense aroma make this recipe unmistakable.
Coffee BBQ Sauce with Espresso and Chipotle
Sauce / Dip
A bold, smoky BBQ sauce with intense espresso bitterness and the distinctive heat of chipotle chilies.
Smoked Duck Confit
Curing Mix
Traditional duck confit is first cured in a robust salt-herb mixture and then slow-cooked in its own fat before being hot smoked. This combination produces exceptionally tender meat with deep flavors and a crispy, smoky outer layer. Oak wood gives the confit a classic rustic smoke aroma.
Coppa (Cured Pork Neck)
Curing Mix
Coppa is an Italian cured cut from the pork neck, refined through dry curing and long air maturation. In this variant, a light cold smoking is added, which gives the neck an additional depth of flavour. The intramuscular fat of the neck provides a creamy texture and intense aroma.
Coppa / Cured Pork Neck
Curing Mix
Pork neck cured and cold smoked. Italian classic.
Italian Coppa
Ham
Coppa is a traditional Italian cured meat made from the pork neck, marinated in wine and spices, then stuffed into a natural casing and air-dried. It originates from Calabria, Emilia-Romagna, and Piedmont.
Homemade Cured Corned Beef
Cooked Sausage
Corned beef is a brine-cured, cooked cut of beef brisket with a characteristic pink colour and robust spice aroma. The name derives from the coarse salt crystals (corns of salt) traditionally used for curing.
Cotechino
Spice Mix
Cotechino is a traditional northern Italian fresh sausage from Emilia-Romagna and Veneto, traditionally served with lentils at New Year's Eve. It is made from coarsely ground pork, pork rind, and fat, giving it a gelatinous, juicy texture and bold flavor. As Cotechino Modena, it holds an IGP certification from the European Union.
Cottage Bacon
Curing Mix
Cottage bacon is made from the lean pork shoulder, making it a lighter alternative to classic belly bacon. The meat is dry-cured, mildly cold-smoked, and yields evenly thin, oval slices. Particularly popular for breakfast sandwiches and as a meaty addition to salads.
Country Style Ribs
Smoking
Country style ribs are thick-cut pork shoulder or blade chop pieces that become butter-tender through slow smoking and develop an intense meat flavor. A savory rub of sage, thyme, and paprika gives them a rustic, hearty character. Perfect for those who prefer juicy, boneless or low-bone rib cuts.
Csabai Kolbász (Hungarian Spiced Sausage from Békéscsaba)
Spice Mix
Csabai Kolbász is a Hungarian raw sausage from Békéscsaba with PGI protection and an intense paprika-garlic profile. It is made with a blend of sweet and hot Hungarian paprika, then cold-smoked and matured. The balance of paprika, caraway and garlic makes it one of the most famous Hungarian meat products.
Csabai Kolbász Spice Mix
Spice Mix
Csabai Kolbász is a spicy Hungarian raw sausage from the Békéscsaba region, known for its intense paprika and garlic flavor. This traditional sausage holds the EU PGI (Protected Geographical Indication) designation and has been made according to traditional recipes for centuries. The blend of sweet and hot paprika gives it its characteristic red color.
Berlin-Style Currywurst
Scalded Sausage
Berlin Currywurst is a boiled sausage invented in 1949 by Herta Heuwer, combining a fried pork sausage with a spicy tomato-curry sauce. It is considered Berlin's most famous street food.
Dalmatian Pršut
Curing Mix
Dalmatian Pršut is an air-dried raw ham from the Croatian coastal region of Dalmatia. The leg is first dry-cured and then dried for several months in the Bora, the cold Adriatic wind. The result is an intensely aromatic, deep red meat with a nutty flavor.
Fallow Deer Alpine Herbs
Spice Mix
The fallow deer is refined with a spice blend of classic alpine herbs such as caraway, gentian, and Swiss pine, then gently hot-smoked. The alpine herb mixture harmoniously complements the mild, delicate game flavor of fallow deer without overpowering it. Fir wood reinforces the alpine character with its resinous smoky aroma.
Bergisch Cured Sausage
Curing Mix
The Bergisch cured sausage is a traditional raw sausage from the Bergisch region, gaining its characteristic flavor through cold smoking and extended curing. It is made from coarse pork and fat back, making it particularly shelf-stable. The light beech smoke aroma gives it a pleasant, savory note.
Debrecen Sausage
Spice Mix
The Debrecen sausage is a Hungarian sausage specialty characterized by its distinctive paprika flavor and medium spiciness. It is made from coarse pork forcemeat and hot-smoked. The ratio of sweet to hot paprika determines the typical character of this sausage.
Classic Debreziner Sausage
Spice Mix
Debreziner is a spicy smoked scalded sausage of Hungarian origin with a characteristic paprika flavor. It is traditionally made from coarsely ground pork and served hot or cold. Hot smoking gives it a firm casing and an intense smoky aroma.
Dendeng – Indonesian Sweet-Spicy Dried Beef
Marinade
Dendeng is a traditional Indonesian dried meat marinated with palm sugar, coriander, and other spices, then dried. There are two main variants: Dendeng Balado (spicy, with chili) and Dendeng Manis (sweet). The meat is sliced very thin, marinated, and dried at low temperature.
Mediterranean Hot Smoked Sea Bream
Marinade
Sea bream with its firm white flesh is marinated Mediterranean-style and then hot smoked – an unusual but excellent combination. Lemon, thyme and olive oil create an aromatic marinade that wonderfully supports the mild natural flavour. Olive or lemon wood imparts an authentically Mediterranean smoke character.
Dr Pepper Caramelized BBQ Sauce
Sauce / Dip
An unusual, deeply caramelized BBQ sauce based on Dr Pepper that develops complex flavors through reduction.
Droewors (South African Dried Sausage)
Spice Mix
Droewors is a traditional South African dried sausage made from seasoned ground beef in thin sheep casings. The seasoning is classically based on coriander, pepper, and nutmeg, and drying takes place in the air without heat. The sausage should be slightly chewy inside but completely dry after drying.
Droewors Chili
Spice Mix
This fiery variant of the classic South African droewors combines the traditional spices with chili and smoked paprika for an extra kick. The heat of the chili harmonizes perfectly with the intense meat flavor of the dried beef. A treat for all lovers of spicy dried snacks.
Droewors Traditional
Spice Mix
Droewors is a South African dried sausage made from seasoned ground beef and air-dried. The spice blend of coriander, pepper and nutmeg gives the sausage its characteristic savory flavor. This recipe follows the classic preparation according to a traditional recipe.
Danish Smørrebrød-Style Smoked Pork
Marinade
This tender hot-smoked pork fillet is seasoned in the Danish Smørrebrød tradition: mild, slightly sweet with dill and mustard. The delicate spice combination makes it ideal as a topping on dark rye bread. A Nordic delicacy for food lovers.
Dried Meat Spice Pepper-Paprika
Rub
Classic, bold and smoky spice blend of pepper and paprika for traditional German dried meat made from beef, pork or game.
Elk Biltong South African Style
Dehydrating
Biltong differs fundamentally from jerky: the meat is not marinated but dipped in vinegar, rubbed with spices, and then air-dried – traditionally at room temperature or in a dehydrator at low temperatures. Elk meat is excellent for biltong due to its lean, fine-grained texture. The characteristic tangy flavor comes from the vinegar treatment and coriander seeds.
Elk Jerky Maple Syrup
Glaze
Noble elk jerky with a sweet Canadian-style maple syrup marinade that beautifully complements the mild and tender flavor of elk meat. The natural sweetness of maple syrup slightly caramelizes during drying, forming a glossy surface. A particularly tender and aromatic jerky with a sweet-salty balance.
Elk Jerky Original
Spice Mix
Classic elk jerky with a traditional Scandinavian-inspired seasoning blend of juniper berries and thyme. The lean elk meat is excellent for drying and develops a distinctive game flavor. A natural product without artificial additives.
Elk Ham Scandinavian Smoked
Smoking
Traditionally Scandinavian-cured and hot-smoked elk ham with dill and juniper aroma, juicy and aromatic.
Elk Jerky (Dried Meat)
Marinade
Lean elk meat is excellent for making aromatic dried meat in the style of American jerky. The robust marinade of soy sauce, garlic, and chili penetrates the meat deeply, giving it a spicy note. Subsequent cold-drying in the smoker produces a shelf-stable, protein-rich snack meat.
Five Spice Tea-Smoked Duck
Brine
This Chinese-inspired technique combines the flavors of five spices with a traditional tea-smoking method using jasmine or oolong tea, rice and brown sugar. The duck is first brined in a five-spice brine and then smoked over the aromatic tea mixture. The result is an incomparably complex, floral-smoky flavor.
Smoked Hoisin Duck
Glaze
Smoked hoisin duck combines the robust umami depth of hoisin sauce with the aromatic smoke flavor of apple and cherry wood. A multi-layer glaze is applied during smoking to create a lacquer-like, caramelized coating. The meat remains exceptionally juicy through the gentle smoking process.
Smoked Duck Peking Style
Glaze
Based on classic Peking duck: the duck is rubbed with an aromatic five-spice soy mixture, air-dried and then hot-smoked for a lacquer-like shiny skin. Drying the skin is crucial for the characteristic crispiness. Smoking replaces traditional oven roasting and adds extra smoky notes.
Smoked Duck à l'Orange
Pepper Crust
The French classic combination of duck and orange is enriched with a deep smoky note through smoking. An orange-pepper crust coats the meat and caramelizes during smoking into an aromatic crust. Beech wood provides a mild, balanced smoke flavor.
Duck Jerky Five-Spice
Dehydrating
Aromatic duck jerky with the distinctive flavor of Chinese five-spice powder and a deep umami note.
Duck Prosciutto
Curing Mix
Duck breast is dry-cured in the style of Italian prosciutto, coated with herbs, and then cold-smoked. The combination of long curing time and cold smoke produces an intensely aromatic, tender product. Thinly sliced, duck prosciutto is an absolute delicacy.
Smoked Duck Breast
Glaze
Score fat layer, smoke low, finish with high heat for crispy skin.
Duck Breast Gravlax-Style
Curing Mix
Duck breast is cold-cured in the Scandinavian gravlax tradition with salt, sugar, and dill, then cold-smoked. The result is a tender, melt-in-the-mouth product with a delicate smoky note. Ideal as a starter or on a charcuterie board.
Cold-Smoked Duck Breast
Curing Mix
Duck breast is dry-cured and then cold-smoked at low temperatures for a tender, aromatic result. Nitrite curing salt ensures the typical pink color and safe preservation. Beech and cherry wood provide a mild, fruity smoke flavor.
Cold Smoked Duck Breast Orange-Pepper
Curing
Tenderly cured duck breast with an aromatic orange-pepper note, cold smoked for a refined taste experience.
Smoked Duck Breast with Orange Marinade
Marinade
Duck breasts are marinated in a fruity orange marinade and then hot-smoked, with the skin scored in a crosshatch pattern to allow the fat to render optimally. The result is crispy skin, juicy pink meat, and a harmonious blend of smoke, orange, and spice aromas. An elegant dish for special occasions.
Duck Breast Cure Orange-Star Anise
Rub
An aromatic dry cure with citrus notes and anise spice, ideal for curing duck breast for an intense flavor profile.
Cold-Smoked Duck Ham
Curing Mix
Duck breast is dry-cured with an aromatic curing and spice mixture, then cold-smoked over cherry and beech wood. The rich duck fat absorbs smoke flavors particularly well, giving the ham an incomparable character. A classic of French-inspired charcuterie.
Strawberry Chips
Other
Strawberry chips are crispy, intensely aromatic fruit slices gently dried in a dehydrator. Drying concentrates the natural flavors and fruit sugars of the strawberries, resulting in an irresistibly sweet snack. They are ideal as a granola ingredient, baking decoration, or healthy treat.
Espresso Chipotle Oil
Sauce / Dip
An intense, dark and smoky seasoning paste made from freshly ground espresso and smoked chipotle chilis in olive oil.
Coffee Espresso Cocoa Chili Rub
Rub
Deep, complex rub made from finely ground espresso, dark cocoa and chili – perfect for beef steaks, brisket and leg of lamb.
Farinheira Portuguese Flour Sausage
Other
Farinheira is an extraordinary Portuguese sausage that contains mainly wheat flour and pork fat instead of meat, flavored with paprika, garlic and white wine. Like Alheira, it was originally developed by Jewish converts to avoid non-kosher pork meat. Its creamy, almost pâté-like texture and spicy aroma make it a unique delicacy that is smoked and then served poached or fried.
Hot-Smoked Pheasant Breast with Bacon and Sage
Smoking
Tender pheasant breast is rubbed with an aromatic bacon-sage spice blend and then hot-smoked. Beechwood gives the lean meat a deep, golden-brown crust with a savory finish. A classic game recipe with Mediterranean influence.
Smoked Pheasant Breast Bacon
Spice Mix
Tender pheasant breast is dry-cured and hot-smoked like bacon, creating a fine, aromatic game product. The spice blend with bay leaf and allspice highlights the characteristic game flavor. Sliced thin, it makes an excellent elegant appetizer or bread topping.
Feta-Spinach Stuffed Smoked Chicken Breast
Other
Chicken breast is filled with a hearty filling of feta, spinach and garlic and gently smoked in the smoker. The mild smoky aroma of beech wood accentuates the Mediterranean filling. A nutritious and flavorful BBQ dish for discerning grill evenings.
Corsican Figatelli
Spice Mix
Figatelli is a traditional Corsican raw sausage distinguished by its high liver content, getting its unmistakable aroma from a combination of red wine, garlic, and black pepper. It is traditionally cold-smoked and can be eaten freshly grilled or dried. As an emblematic product of Corsica, it is known for its intense, spicy flavor.
Filipino Adobo Smoked Chicken
Marinade
Adobo chicken is a classic of Filipino cuisine where vinegar, soy sauce, bay leaves, and black pepper form the base. In this recipe the chicken is first marinated in the adobo marinade then hot-smoked, combining the characteristic acidity and depth of adobo with a smoky note. A powerful, multi-layered smoked dish.
Tuscan Finocchiona
Raw Sausage
Tuscan dry sausage with wild fennel seeds and red wine, crafted in Tuscany since the Middle Ages. It is known for its soft, slightly spreadable texture and dominant fennel aroma.
Fiocco
Curing Mix
Delicate air-dried pork leg from Northern Italy. Particularly tender and mild in flavor due to long aging time.
Fiocco from Pork
Curing Mix
Fiocco is a northern Italian dried product from the front leg piece of pork (bottom round or ball) and is considered a precursor to Coppa. The meat is treated with a spiced curing mixture and slowly air-dried. The result is a richly aromatic, slightly marbled product with a dry, firm texture.
Dried Fish Chips
Spice Mix
Paper-thin fish slices are marinated with a savory blend of salt, sugar, and spices, then slowly dehydrated at low temperature until completely crisp. The result is crunchy, intensely flavored fish chips perfect as a snack or topping. This method works especially well with firm fish varieties like cod or tilapia.
Fish Jerky Teriyaki
Glaze
Sweet-savory fish jerky in Japanese teriyaki style, made from firm white fish such as cod or halibut. The glaze of mirin, soy sauce, and ginger caramelizes slightly during drying, creating a glossy, aromatic surface. An elegant snack with an Asian flair.
Fish Rub Dill-Lemon-Pepper
Rub
A fresh, aromatic dry blend of dill, lemon zest and pepper, ideal for rubbing fish fillets such as pollock, sea bream or trout.
Fischbratwurst mit Garnelen
Scalded Sausage
Eine feine, maritime Bratwurst aus zartem Pangasiusfilet, aromatischem Lachs und saftigen Black-Tiger-Garnelen mit Zitrone, Thymian und Chili. Perfekt frisch aus der Pfanne oder vom Grill.
Smoked Meatloaf
Curing Mix
Smoked meatloaf combines the juicy texture of classic Bavarian Leberkäse with an aromatic smoky note. The fine emulsion is first smoked and then finished in the oven. The typical brown crust forms in the oven through the Maillard reaction.
Trout
Brine
Whole trout — the absolute smoking classic.
Herb Hot Smoked Trout
Brine
Whole trout are stuffed with fresh herbs and brined before being gently hot smoked. Beech and apple wood impart a mild, fruity-smoky flavour that perfectly complements trout. A simple yet impressive recipe for beginners.
Smoked Almond-Butter Trout
Glaze
A smoked trout with an aromatic almond-butter glaze that gives the fish a nutty depth. The delicate trout is first brined in a mild salt solution and then gently smoked at low temperature. Alder wood accentuates the subtle flavor of the freshwater fish.
Frankfurter Sausages
Curing Mix
Classic cooked sausage made from finely emulsified pork, cured and hot-smoked. The thin casings provide the typical snap when bitten into. After smoking, the sausages are briefly heated in hot water.
Frankfurt Sausage Beechwood
Scalded Sausage
The authentic Frankfurt sausage is a protected specialty made from pure pork, traditionally smoked in sheep casing with beechwood and then scalded – known for its distinctive smoky flavor.
Apple Cinnamon Fruit Leather
Other
This classic fruit leather is reminiscent of homemade applesauce and combines the mild, slightly tart taste of apples with the warming spice of cinnamon. Especially suitable for children, as it is naturally sweet and requires no added sugar. The fruit leather is a wonderfully nostalgic and healthy autumn snack.
Blueberry Lavender Fruit Leather
Other
This elegant fruit leather combines the deep, slightly earthy sweetness of blueberries with the floral, slightly heady aroma of lavender. The unusual combination results in a sophisticated fruit leather with a hint of Provence. It is important to use only dried culinary lavender and to dose the amount carefully to avoid an overpowering lavender flavor.
Strawberry Basil Fruit Leather
Other
The combination of sweet, ripe strawberries and fresh basil creates an unusual but surprisingly harmonious fruit leather. The basil lends the classic strawberry flavor an aromatic, herbal depth. This fruit leather is an ideal snack and also pairs wonderfully with cheese boards.
Strawberry Fruit Leather
Other
Intensely red fruit leather made from fresh strawberries with a hint of vanilla. The natural pectin in strawberries provides good texture without additives. The finished leather is aromatic, slightly tangy and perfect as a healthy snack for children.
Raspberry Chia Fruit Leather
Other
This nutrient-rich fruit leather combines the intense tartness of fresh raspberries with the crunchy, gel-like chia seeds. The chia seeds naturally bind the mixture and give the fruit leather a slightly grainy texture as well as valuable omega-3 fatty acids. A healthy and satisfying snack for sports and everyday life.
Mango Fruit Leather
Other
Sweet fruit leather made from pureed mangoes, dried in a dehydrator into a chewy, sticky sheet. Ideal as a healthy on-the-go snack or as an accompaniment to cheese. Drying time varies depending on the thickness of the spread and water content of the fruit.
Mango Passion Fruit Leather
Other
This tropical fruit leather combines the sweet creaminess of mango with the exotic, tangy note of passion fruit. The result is an intensely aromatic, chewy, and naturally sweetened fruit leather. It makes an excellent healthy on-the-go snack.
Franconian Bratwurst with Marjoram
Scalded Sausage
The Franconian bratwurst is a coarse grilled sausage made from pork, seasoned with marjoram, caraway and garlic. It originates from Franconia and is traditionally grilled or pan-fried.
Franconian Bratwurst Spice Blend
Rub
A classic Franconian spice blend with marjoram and nutmeg, perfect for homemade Nuremberg or Coburg-style pork bratwurst.
Fuet (Catalan Thin Dry Sausage)
Spice Mix
Fuet is a thin, stick-like Catalan dry sausage with a white noble mold coating and mild, nutty flavor. Due to its small diameter, it matures much faster than other raw sausages and is ready to eat after just 2-3 weeks. The characteristic white mold coat protects the sausage and contributes significantly to its flavor.
Alpine Chamois Ham
Curing Mix
A traditional mountain ham made from chamois leg, refined with an aromatic alpine herb curing mix. The meat is cold-smoked and then matured in mountain air, giving it a distinctive character. The combination of juniper, rosemary, and mountain herbs reflects its alpine origin.
Chamois Meat Alpine Herbs Smoked
Smoking
Tender smoked chamois meat with an aromatic alpine herb crust that enhances the wild flavor of the high mountains.
Whole Cherry Smoked Duck
Marinade
A whole duck is enhanced with cherry wood smoke and an aromatic cherry marinade. The fatty duck meat particularly benefits from the intense smoky flavor and the fruity-sweet glaze. During the long smoking process, the subcutaneous fat slowly renders away and the meat becomes extraordinarily tender.
Whole Smoked Turkey
Brine
A whole turkey is brined in an aromatic brine and then slowly hot-smoked, resulting in exceptionally juicy and flavorful meat. The wet brine ensures even seasoning right to the center of the meat. This recipe is the centerpiece of any festive BBQ meal.
Whole Smoked Chicken
Smoking
Whole chicken at full Borniak temperature.
Garam Masala Rub
Smoking
This Indian-inspired smoking rub is based on the classic garam masala blend, which literally means 'hot spices.' The warm, sweet-spicy notes of cardamom, cinnamon, and black pepper pair exceptionally well with hickory smoke. The rub forms an aromatic, dark brown bark during smoking reminiscent of tandoori dishes.
Garam Masala Smoked Variant
Rub
Intensified smoked version of classic Indian Garam Masala with smoked paprika and nigella seeds, perfect as a rub for pork, beef and game poultry.
Smoked Garlic Butter Shrimp
Marinade
Juicy shrimp are marinated in an aromatic garlic butter mixture and then hot smoked. The smoking gives them a delicate smoky note that harmonizes perfectly with the buttery garlic flavor. A simple yet impressive dish for seafood lovers.
Dehydrated Salmon Jerky-Style
Dried Fish
Tender, sweet-spicy marinated salmon in American jerky style, processed in a food dehydrator into a flavorful snack.
Poultry Rub Paprika-Thyme-Garlic
Rub
A robust, aromatic dry spice rub made from paprika, thyme and garlic, that pairs exceptionally well with chicken, turkey and duck.
Geflügelbratwurst
Scalded Sausage
Eine würzige, gebrühte Bratwurst aus Hühnerfleisch und Speck vom Schwein mit Chilischoten, Frühlingszwiebeln und Kräutern.
Stuffed Dried Dates
Other
Juicy Medjool dates are filled with an aromatic almond-spice mixture and then gently dehydrated to create a compact, sweet specialty. The drying intensifies the caramel flavor of the dates while significantly extending their shelf life. These stuffed dates make an elegant snack and are wonderful as a gift.
Grilled Feta Parcel with Tomato and Olive
Grilling Cheese
Juicy feta wrapped in aluminum foil with tomatoes, olives and Mediterranean spices from the grill.
Grilled Halloumi Cypriot Style with Mint and Lemon
Grilling Cheese
Classic Cypriot halloumi, grilled and finished with fresh mint and lemon juice.
Cured Cold-Smoked Turkey Leg
Curing Mix
Juicy turkey leg is dry-cured with a nitrite curing salt mixture and then cold-smoked. The intense beech smoke aroma combines with the savory curing note for an irresistible result. An impressive centerpiece for any charcuterie board.
Whole Smoked Trout with Alder
Smoked Fish
Whole trout hot-smoked over alderwood for a juicy, aromatic result with golden-brown skin.
Smoked Camembert with Apple Wood
Smoked Cheese
Creamy Camembert is gently cold-smoked with apple wood, gaining a fruity and mildly smoky flavor.
Smoked Emmental with Cherry Wood
Smoked Cheese
Classic Emmental cheese is cold-smoked with sweet cherry wood, developing a deep, aromatic smoky flavor with a fruity note.
Italian Style Smoked Provolone with Walnut Wood
Smoked Cheese
Authentic Provolone is cold-smoked with noble walnut wood, gaining a powerful, nutty and spicy smoky flavor in the Italian tradition.
Smoked Artichokes Lemon
Marinade
Artichoke hearts are marinated in an aromatic lemon herb marinade and then cold smoked. The smoke from alder wood gives the artichokes a delicate, nutty depth. Perfect as an antipasto or side dish with grilled fish.
Smoked Artichokes with Lemon
Smoked Vegetables
Tender artichoke hearts are marinated with fresh lemon and herbs and smoked in the smoker into a Mediterranean highlight.
Smoked Artichokes with Lemon Herb Marinade
Marinade
Artichokes are halved, pre-cooked, and then smoked in the smoker with a lemon herb marinade. The smoke flavor of beech wood gives the tender artichoke heart a complex depth. This recipe transforms the classic vegetable into an elegant, smoky-aromatic dish.
Smoked Eggplant
Other
Whole eggplants are cooked in the smoker until fully tender, the interior becomes creamy and takes on an intense smoke aroma. The smoked eggplant forms the perfect base for Middle Eastern inspired dips like Baba Ganoush. Direct smoking creates a deep, savory flavor that is barely achievable by other methods.
Smoked Eggplant Baba Ganoush
Other
Whole eggplants are hot smoked directly over smoking wood until the flesh is completely soft and permeated with intense smoky flavor. The smoked pulp is then processed into a creamy baba ganoush. The result is an authentically smoky dip experience.
Smoked Eggplant for Baba Ganoush
Smoked Vegetables
Whole eggplants are roasted and smoked directly in the smoker at high temperature, giving the flesh a creamy texture and intensely smoky flavor for classic Baba Ganoush.
Smoked Oysters
Glaze
Fresh oysters are placed on the half shell with a spiced butter-herb glaze and hot smoked. The combination of the salty-mineral oyster flavor and the mild hickory smoke makes for an extraordinary dish. These smoked oysters are excellent as a starter or finger food.
Smoked Oysters with Tabasco
Glaze
Fresh oysters are topped with a spicy Tabasco butter mixture and hot smoked until juicy and aromatic. Smoking with hickory wood gives the oysters a robust smoke note that harmonizes perfectly with the heat of Tabasco. A captivating taste experience for seafood lovers.
Smoked BBQ Sauce
Glaze
This BBQ sauce gets its distinctive character from directly smoking the ingredients in the smoker. Tomatoes, onions, and garlic are first smoked and then reduced into a rich sauce. The result is a complex, deep sauce with natural smoky flavor.
Smoked Bangers
Spice Mix
Bangers are a classic component of the English breakfast and were originally made with a high water content, which caused the characteristic popping sound during frying. This smoked version uses breadcrumbs as a filler and gains a delicate sweetness from cherry wood smoke. The result is a juicy, mildly seasoned sausage with a subtle smoky note.
Smoked Beef Barbacoa
Spice Mix
Barbacoa is one of the oldest Mexican cooking methods, traditionally referring to beef shoulder or cheeks cooked in an earthen pit. This interpretation uses hot-smoking for the characteristic smoky note, followed by a slow braise in spiced broth with chipotle and cloves. The result is butter-tender, intensely seasoned meat with incomparable depth of flavor.
Smoked Beef Birria
Smoking
Birria is a traditional Mexican braised dish known for its deep-red consommé and tender, spiced meat. This version combines the traditional chili adobo with a hot-smoking phase that adds extra depth to the meat. Ideal for birria tacos with the aromatic smoked consommé for dipping.
Smoked Bison Ribs
Glaze
Bison ribs are meaty, robust rib bones with an intense game flavor that become butter-tender through slow hot-smoking. A sweet-savory glaze of maple syrup and bourbon is applied in the last 30 minutes. Hickory wood gives the ribs a classic, bold smoke note.
Smoked Bison Brisket
Smoking
Bison brisket is a robust, flavorful cut of game meat with less fat than beef brisket, which becomes wonderfully tender through slow hot-smoking. A dry rub of paprika, cumin, and black pepper forms a magnificent crust. Oak wood provides the bold smoke that complements the intense bison flavor.
Smoked Blood Sausage Thuringian Style
Other
The smoked blood sausage Thuringian style is a hearty cooked sausage made from pork blood, bacon, and onions with robust spices. After filling and cooking, it is gently smoked with beech wood, giving it a deep, robust aroma. Marjoram and allspice are the characteristic flavors of this traditional specialty.
Smoked Breakfast Sausage
Smoking
The American breakfast sausage is known for its sweet-savory flavor, created by the combination of maple syrup and sage. Hot smoking over apple wood gives it a fruity smoky note that pairs perfectly with breakfast. This sausage is available as flat patties or in casings and is characterized by its tender texture.
Smoked Burrata
Other
The delicate, creamy Burrata is briefly cold-smoked to impart a subtle smoky aroma without compromising its soft texture. The contrast between the smoky outer shell and the creamy mozzarella-cream filling is the highlight of this recipe. Ideal as a starter with fresh tomatoes, basil, and a drizzle of olive oil.
Smoked Burrata Truffle
Other
Delicate burrata is drizzled with black truffle oil and minimally cold-smoked over cherry wood to preserve its creamy filling. The delicate interplay of smoke, earthy truffle, and milky burrata creates an extraordinary taste experience. This recipe demands precision and quick work as burrata is very delicate.
Smoked Butter
Other
Unsalted butter is smoked at very low temperature in the smoker and absorbs a fine, complex smoky flavor. The smoked butter is excellent for refining steaks, bread, or vegetables. It can be easily portioned and frozen.
Smoked Carnitas
Smoking
Mexican carnitas are seasoned classically with orange juice, cumin, and chili and cooked in the smoker until the meat pulls apart easily. The combination of citrus, spices, and smoke creates a deep, multi-layered flavor. The shredded meat is briefly crisped at the end – an essential step.
Smoked Beef Carnitas
Smoking
Carnitas literally means 'little meat' and are traditionally confit pork pieces from Michoacán, Mexico. In this beef interpretation, the shoulder is first hot-smoked and then confit in beef fat or tallow to achieve the characteristic crispy, juicy pieces. The combination of smoky note and confit texture is unique and irresistible.
Smoked Cashews with Curry
Spice Mix
Tender cashew nuts are marinated with an aromatic curry spice blend and coconut oil, then hot-smoked. The mild flavor of apple wood complements the exotic spices without overpowering the delicate nut aroma. The result is crispy, spiced nuts with an enticing smoky flavor.
Smoked Mushrooms Garlic-Parsley
Mushrooms
Juicy mushrooms marinated with garlic and parsley, gently smoked to perfection.
Smoked Chilis (Chipotle)
Other
Ripe red jalapeño chilis are hot-smoked and then fully dried to produce authentic chipotle chilis. This process gives the chilis a deep, smoky aroma with sweet fruitiness and moderate heat. The dried chipotles can be ground, pickled, or further processed into adobo sauce.
Smoked Cocktail Cherries
Marinade
Fresh or preserved cherries are cold-smoked and then steeped in an aromatic syrup of sugar, spices, and bourbon. The smoked cherries add a unique smoky note to cocktails like Old Fashioned or Manhattan. They are also very popular as a garnish for desserts or on cheese boards.
Smoked Cumberland Sausage
Spice Mix
Cumberland sausage is a traditional English sausage with a bold pepper profile and a long, spiral shape. Hot smoking over beechwood gives it a golden-brown color and deep smoky flavor. The spice blend of black pepper, nutmeg, and fresh herbs makes it a truly distinctive treat.
Smoked Currywurst
Spice Mix
This smoked version of the legendary Currywurst combines spicy curry flavor with a delicate beech wood smoke. The scalded sausage forcemeat gets a crispy casing and deep aroma from the smoking process. Served with homemade curry sauce, it is a true street food experience.
Smoked Fallow Deer Leg
Smoking
The fallow deer leg is treated with a robust herb-curing blend and hot-smoked for many hours until the meat is tender and aromatic. The long smoking process gives the lean game meat a deep smoke note while keeping it juicy. This classic game recipe is ideal for festive occasions and special events.
Mediterranean Smoked Sea Bream with Rosemary
Smoked Fish
Juicy sea bream seasoned with rosemary, lemon and garlic, then hot smoked to perfection.
Smoked Eggs
Other
Hard-boiled eggs are peeled and smoked at low temperature until they achieve a golden-brown color and intense smoky flavor. The eggs absorb smoke through the egg white and develop a slightly chewy, savory outer layer. A special snack for smoking enthusiasts.
Smoked Fish Patties
Spice Mix
Homemade fish patties made from various types of fish are hot smoked, giving them an exceptionally aromatic note. The combination of beech wood smoke and the spices makes these patties a special treat. They are excellent as a main course with remoulade and fresh bread or as a snack.
Smoked Flounder with Sea Salt and Herb Brine
Brine
The delicate flounder is gently pre-cured in a fine sea salt and herb brine, then carefully hot smoked at low temperature. The thin, delicate flesh requires special care but rewards with an incredibly fine smoky flavor. Classic North German preparation with fresh coastal herbs.
Smoked Focaccia with Rosemary and Sea Salt
Bread
Fluffy focaccia that develops a crispy crust and a subtle smoky flavor in the smoker.
Smoked Garlic-Chili Prawns
Smoked Fish
Juicy king prawns with garlic-chili marinade, quickly and aromatically prepared in a hot smoker.
Smoked Shrimp Lime-Chili
Marinade
Large shrimp are marinated in a spicy lime-chili marinade and then hot smoked to create an intense flavor profile. The combination of acidity, heat, and smoke aroma makes this recipe a true highlight. Ideal as a starter or main course with fresh bread.
Smoked Poultry Headcheese (Aspic)
Other
Juicy pieces of chicken and duck are first cold-smoked, then processed in an aromatic aspic jelly into an elegant headcheese. The smoke flavor penetrates deep into the meat, giving the aspic an unusual depth. An impressive appetizer combining craftsmanship and patience.
Smoked Pork Gyulai Sausage
Curing Mix
Gyulai Kolbász is a Hungarian specialty sausage from the city of Gyula, known for its characteristic paprika flavor and air-dried texture. In this recipe the sausage is hot smoked to preserve the traditional flavors while adding a smoky note. The combination of sweet and hot paprika with garlic is the heart of this specialty.
Smoked Venison Sausage
Spice Mix
Venison sausages are first made fresh and then cooked and flavoured in the smoker at moderate heat. The combination of beech and apple wood gives the sausage a golden colour and fine smoky aroma. They are excellent for grill events or as a hearty side dish.
Smoked Hot Sauce
Marinade
A handcrafted hot sauce in which various chili varieties are first gently smoked and then fermented. The combination of smoke, fermentation, and chili heat produces an exceptionally layered flavor profile. This sauce is an all-rounder for those who like it hot and smoky.
Smoked Chicken Breast with Pesto
Marinade
Tender chicken breast is rubbed with aromatic basil pesto and cold smoked. The smoke flavor of alder wood combines perfectly with the herbal scent of the pesto. A light, summery smoked dish for connoisseurs.
Smoked Italian Sausage
Spice Mix
Italian sausage is known for its characteristic fennel-garlic flavor and is offered in sweet or hot varieties. Hot smoking over oak and cherry wood gives it a complex depth that ideally complements the Mediterranean spice profile. This sausage is versatile: whether grilling, braising, or as a pizza topping.
Smoked Jackfruit BBQ
Smoking
Young jackfruit is marinated in a smoky BBQ spice blend and then hot smoked until it develops a wonderfully fibrous texture and a deep smoky aroma. Smoking with apple and cherry wood gives the jackfruit a fruity-smoky note that perfectly complements its mild natural flavor. The result is a dish that looks and tastes deceptively similar to classic pulled pork.
Smoked Scallops Butter-Thyme
Smoked Fish
Juicy scallops are hot-smoked and finished with aromatic herb butter.
Smoked Scallops with Bacon
Smoking
Large scallops are wrapped in bacon, rubbed with an aromatic spice blend, and hot smoked. The bacon protects the delicate scallop meat from drying out while adding a hearty depth of flavor. A luxurious dish perfect for special occasions.
Smoked Carrots with Harissa
Smoking
Whole carrots are rubbed with a fiery harissa spice mixture and hot smoked until tender inside and slightly caramelized outside. Smoking intensifies the natural sweetness of the carrots and uniquely combines it with the heat of the harissa. A simple yet impressive dish for vegetable lovers.
Smoked Carrots with Maple Syrup and Thyme
Smoked Vegetables
Sweet carrots glazed with maple syrup and flavored with thyme become a smoky highlight from the smoker.
Smoked Potatoes
Smoking
Waxy potatoes are rubbed with spices and oil, then cooked in the smoker to an aromatic treat. The smoke flavor penetrates through the skin and gives the potatoes a unique depth. Perfect as a side dish to grilled meat or as a base for smoked potato salad.
Smoked Potatoes with Rosemary Sea Salt
Smoked Vegetables
Tender, smoky potatoes with aromatic rosemary and crunchy sea salt from the smoker.
Smoked Garlic Bulbs
Other
Whole garlic bulbs are prepared with olive oil and fresh herbs and slowly smoked at low temperature over beech wood until the garlic is creamy-soft and deeply caramelized. The smoke flavor mellows the pungency of the garlic and transforms it into a velvety, nutty delicacy. Smoked garlic is a universal flavor tool for sauces, spreads, marinades and dressings.
Smoked Cooked Sausage (Lyoner Style)
Other
This smoked cooked sausage in the Lyoner style is a fine, emulsified scalded sausage with a tender texture and mild smoke aroma. It is made from finely emulsified pork and gently smoked after scalding. The result is a juicy slicing and frying sausage with a golden smoked casing.
Smoked Crab
Smoking
Fresh crab meat portions are coated with a spicy seasoning crust and hot smoked. The delicate crab meat absorbs the mild smoke from alder and lemon wood beautifully. The result is an intensely aromatic dish that can be enjoyed both on its own and in salads or on bread.
Smoked King Oyster Mushrooms Thyme Butter
Mushrooms
Hearty king oyster mushrooms brushed with aromatic thyme butter and smoked into an elegant side dish highlight.
Smoked Cream Cheese Bread Spread
Processed Cheese
A velvety bread spread made from cold-smoked cream cheese and herbs, distinguished by a delicate smoky flavor.
Smoked Loukaniko (Greek Sausage)
Marinade
Loukaniko is the traditional Greek sausage, distinguished by its characteristic orange peel and red wine flavor. The combination of lamb, pork, and Mediterranean herbs like oregano and allspice makes it unique. Smoking over olive wood or beechwood gives it an earthy, Mediterranean smoky flavor reminiscent of Greek cuisine.
Golden Brown Smoked Mackerel
Smoked Fish
Juicy mackerel hot-smoked over beechwood to a perfect golden brown finish.
Smoked Almonds with Rosemary Salt
Smoking
Raw almonds are seasoned with aromatic rosemary salt and olive oil, then hot-smoked. Beech wood gives the almonds a mild, nutty smoke flavor that pairs perfectly with the rosemary. This savory finger food is excellent as a snack, for cheese boards, or as a gift idea.
Smoked Merguez Sausage
Spice Mix
Traditional North African lamb sausage is seasoned with harissa, cumin and coriander and then hot smoked. Smoking with cherry wood gives the spicy sausage additional depth and a beautiful deep red color. Merguez is ideal as a grilling sausage or side dish with couscous.
Smoked Mussels
Brine
Fresh mussels are pre-steamed with an aromatic white wine herb brine and then refined in the smoker with beechwood. The gentle smoking gives the tender mussels a wonderfully smoky depth without masking their delicate seafood aroma. An elegant dish that is excellent as an appetizer or snack.
Smoked Mussels with Garlic
Brine
Fresh mussels are marinated in an aromatic garlic herb brine and then hot smoked. The smoke flavor from alder wood gives the mussels a deep, savory note. A classic seafood dish with Mediterranean character.
Smoked Olives with Herbs
Marinade
Green and black olives are marinated with Mediterranean herbs and garlic, then cold-smoked to develop a deep smoky flavor. The smoked olives are perfect as an aperitif snack, for antipasti platters, or as a topping for pizza and pasta. Smoking significantly intensifies the natural umami flavor of the olives.
Smoked Bell Peppers
Other
Fresh red and yellow bell peppers are smoked in the smoker, developing a deep, sweet smoky flavor. The peppers can be eaten as is, processed into sauces, or used as an ingredient in various dishes. Smoking intensifies the natural sugar content of the peppers.
Smoked Sweet Red Peppers with Beechwood
Smoked Vegetables
Juicy red bell peppers are hot-smoked over beechwood, developing a deep, sweet and smoky flavor.
Smoked Bell Peppers for Ajvar
Other
Red pointed peppers and fleshy bell peppers are smoked and roasted at high smoker temperature until the skin is completely charred and the flesh has developed an intense smoky note and deep sweetness. These smoked peppers are the foundation for an exceptionally aromatic ajvar far above the standard of conventionally cooked pepper preparations. The combination of roasted, smoky, and fruity notes yields a unique flavor profile.
Smoked Pecan Nuts with Maple Syrup
Glaze
Crunchy pecan nuts are glazed with maple syrup and hot-smoked until they develop a golden-brown, lightly caramelized crust. The hickory smoke flavor harmonizes perfectly with the sweet glaze and the buttery taste of the pecans. An irresistible snack or topping for salads and desserts.
Smoked Picanha with Pepper Crust
Pepper Crust
Picanha is the crown jewel of Brazilian grilling, here refined with a robust pepper crust and slow hot smoking. The characteristic fat cap protects the meat and ensures a juicy, aromatic texture. This combination of low-and-slow cooking and smoking brings out the best in this premium cut.
Smoked Porchetta
Spice Mix
The classic Italian porchetta is filled with fennel, garlic, and herbs, rolled tightly, and slowly cooked in the smoker. Hot-smoking gives the rind a wonderfully crispy crust while the inside remains juicy and aromatic. A special festive dish combining grilling tradition and Italian cuisine.
Smoked Portobello Mushrooms with Herb Marinade
Marinade
Large portobello mushrooms are marinated in a spiced herb marinade and then hot-smoked. The meaty texture of the portobello absorbs smoky flavor exceptionally well, resulting in an intensely aromatic outcome. Apple and alder wood provide a mild, fruity smoke note that beautifully complements the mushrooms' natural flavors.
Smoked Venison Leg
Brine
The venison leg is treated with a curing brine and then slowly hot smoked. Wet curing keeps the meat particularly juicy and allows deep smoke absorption. Alder wood provides a mild, subtle smoke flavour that does not overpower the delicate venison taste.
Smoked Beef Cheeks
Smoking
Beef cheeks are muscles heavily laced with connective tissue that transform into incredibly tender, fibrous meat through long low-temperature smoking. The intense flavor of the cheek area is perfectly complemented by smoke. They are excellent for braising or tacos after smoking.
Smoked Beef Cheek Tacos
Marinade
Beef cheeks are an exceptionally marbled cut with high collagen content that develops an almost buttery consistency during long cooking. The Mexican-inspired seasoning with chili and cumin makes this recipe the perfect taco filling with a Texas smoke character. Long smoking followed by a braising step is the secret to this preparation.
Smoked Beef Marrow Bones
Spice Mix
Beef marrow bones are seasoned with an aromatic herb-spice mixture and hot-smoked. Smoking intensifies the buttery marrow flavor and imparts an irresistible smoky note. Served on toasted bread, this is an absolute gourmet experience.
Smoked Beef Tongue
Brine
Beef tongue is first cured in a brine to enhance flavor and preservation, then hot-smoked. The result is a tender, savory meat with a pronounced smoke note that can be enjoyed hot or cold. The skin is easily peeled off after smoking.
Smoked Grilling Sausage with Pepper Crust
Pepper Crust
This smoked grilling sausage gains a bold flavor and attractive appearance from a coarse pepper crust. The combination of hot smoking and the spiced crust makes this sausage a special grilling treat. Fresh thyme and rosemary complement the rustic flavor profile.
Smoked Beetroot with Horseradish
Smoking
Whole beetroots are slowly hot smoked until tender and permeated with an intense earthy smoke aroma. Combined with freshly grated horseradish and a mustard vinaigrette, a rustic flavor experience is created. The recipe is excellent as a starter or salad.
Smoked Beets with Balsamic
Smoked Vegetables
Sweet and earthy beets meet fine balsamic glaze and delicate smoke aroma for an impressive side dish experience.
Smoked Cream
Other
Fresh heavy cream is refined through brief cold-smoking with a delicate, distinctive smoky flavor. The smoked cream pairs excellently with soups, sauces, desserts, and seafood. The low smoking temperature fully preserves the cream's texture and whipping ability.
Smoked Salsa
Other
This Mexican-inspired salsa gains extraordinary depth and a complex aroma profile from smoking its main ingredients. Tomatoes, onions, jalapeños, and garlic are smoked together and then coarsely chopped. The result is a rustic salsa with irresistible campfire character.
Mediterranean Smoked Sardines
Marinade
Fresh sardines are marinated in a Mediterranean herb-olive oil marinade and hot smoked over olive wood and rosemary. Garlic, lemon and fresh herbs give the small fish an intense southern aroma. This recipe is easy to prepare and delivers an impressively flavorful result.
Smoked Chocolate
Other
High-quality dark chocolate is refined by cold smoking with a subtly smoky aroma. The smoke flavor complements the natural bitterness of the chocolate in an extraordinary way. Ideal for desserts, sauces, or as a special gift.
Smoked Plaice
Spice Mix
Plaice, a classic flatfish from the North Sea, is dry-rubbed with a mild herb spice blend and gently hot-smoked with alder wood. The delicate, slightly sweet flesh of plaice benefits from mild smoke and a short smoking time to avoid being over-smoked. A traditional northern German recipe.
Smoked Pork Ćevapi
Spice Mix
Ćevapi is a Balkan minced meat dish traditionally grilled, but here refined through hot smoking. The spiced rolls of coarsely ground pork acquire a golden-brown color and intense aroma from beech smoke. Served with ajvar and fresh onion, this is a special treat.
Smoked Pork Cheeks
Curing Mix
Pork cheeks are rich in connective tissue and collagen, making them particularly tender and juicy when slowly hot-smoked. A hearty curing mix of NPS and spices penetrates deep into the meat, providing an intense flavor. The result is buttery tender cheeks with a deep smoky aroma, excellent as a main course or for sandwiches.
Smoked Pork Trotters
Brine
Smoked pork trotters are a rustic, collagen-rich smoked dish with a long tradition in German home cooking. Intensive curing and slow smoking at low temperatures give them a deep, savory smoke aroma. The gelatinous texture and smoky flavor make them a distinctive delicacy for connoisseurs.
Smoked Pork Trotters
Brine
Pork trotters are cured in a robust brine and then slowly hot smoked until the meat nearly falls from the bone. The collagen and gelatin from the connective tissue give the meat a velvety, rich texture. Traditionally prized in German and European cuisine as a main dish or ingredient in aspic.
Smoked Pork Chops
Brine
Juicy pork chops are pre-treated with an aromatic brine and then hot-smoked. Wet brining ensures maximum juiciness and even seasoning throughout the meat. Ideal for quick meals, as the chops are thin enough for shorter cooking times.
Smoked Pork Liver
Curing Mix
Smoked pork liver is a delicate specialty that produces a tender, aromatic result through brief curing and mild smoking. The liver absorbs smoke flavor very quickly, making a short smoking time and low temperatures essential. Apple and beech wood provide a fine, not too intense smoke aroma.
Smoked Pork Liver Pâté
Spice Mix
This smoked pork liver pâté combines the creamy richness of liver with subtle beech wood smoke notes. The liver is first seasoned and cold-smoked before being blended with cream and aromatic spices into a refined pâté. The result is a deep, silky charcuterie specialty with an unmistakable smoky character.
Smoked Pork Kidneys
Brine
Pork kidneys are first cured in a mild brine to reduce their intense natural flavor. They are then cold-smoked at low temperature until they develop a golden-brown color and a delicate smoky aroma. The result is a robust, rustic smoked product with a soft texture.
Smoked Pork Ears
Curing Mix
Pork ears are transformed into an intensely aromatic dish through curing and hot smoking. The gelatinous texture of the cartilage combines with the deep smoky note for a distinctive flavor experience. Especially popular as a snack, added to stews, or sliced cold.
Smoked Pork Tongue
Brine
Smoked pork tongue is a traditional delicacy created through thorough curing and gentle hot smoking. The tender tongue meat deeply absorbs the brine flavors and is refined by smoking with a fine, savory note. It can be served hot or cold and is excellent for cold cuts and rustic snacks.
Smoked Shiitake Asian Soy-Sesame
Mushrooms
Juicy shiitake mushrooms marinated in a savory soy-sesame mixture and then hot smoked to perfection.
Smoked Sprats
Curing Mix
Smoked sprats are a classic northern German and Baltic delicacy, particularly known in Germany from Kiel and the famous Kieler Sprotte. The small fish are smoked in whole rows and develop an intensely smoky, slightly nutty aroma from beech wood smoke. They are excellent as a bread topping or served alongside scrambled eggs.
Smoked Sweet Potato Chipotle
Smoking
Sweet potatoes are rubbed with a spicy chipotle seasoning blend and smoked at medium heat until caramelized and tender. The sweet natural flavor of the potato harmonizes beautifully with the smoky chipotle aroma. This versatile side dish pairs as well with pulled pork as with vegetarian dishes.
Smoked Sweet Potatoes with Maple Glaze
Glaze
Whole sweet potatoes are slowly cooked in the smoker, gaining a wonderfully smoky note that beautifully complements their natural sweetness. A maple syrup glaze provides a caramelized surface in the last smoking phase. This recipe is excellent as a side dish or vegetarian main course.
Smoked Sweet Potatoes with Cinnamon and Honey
Smoked Vegetables
Creamy sweet potatoes are gently smoked in the smoker and refined with a sweet cinnamon honey glaze into an irresistible treat.
Smoked Pigeon with Pepper Crust
Pepper Crust
Wild pigeons are coated with an intense pepper crust and cold-warm smoked to refine the dark, robust meat. The multi-stage processing with a short curing brine ensures optimal juiciness and extends shelf life. Beech wood and juniper berries in the smoking flour give the meat a typically hearty aroma.
Smoked Tomatoes
Marinade
Ripe plum tomatoes are marinated with olive oil and herbs, then smoked at low temperature. The smoke aroma greatly intensifies the natural umami flavor of the tomatoes. Ideal for sauces, salsa, or as a side dish.
Smoked Tomatoes Basil
Spice Mix
Ripe beef tomatoes are prepared with fresh basil, olive oil and sea salt and cold smoked over cherry wood to develop a deep, smoky flavor. The gentle smoking concentrates the natural sweetness of the tomatoes and gives them an incomparable depth. They are perfect for sauces, soups, on pizza or as antipasto.
Smoked Tomatoes for Salsa
Other
Beefsteak tomatoes are halved and hot-smoked until they develop a deep smoky flavor and are slightly concentrated but largely retain their juicy texture. These smoked tomatoes form the aromatic base for an unmatched smoky salsa or tomato sauce. Smoking significantly enhances the natural sweetness and umami note of the tomatoes.
Smoked Vanilla Beans
Spice Mix
High-quality vanilla beans are cold-smoked to achieve a unique aroma combining sweet vanilla and fine smoke. This special spice refines desserts, creams, and baked goods in an extraordinary way. The smoking process also intensifies the natural essential oils of the vanilla bean.
Smoked White Sausage
Spice Mix
The classic Bavarian white sausage is gently hot-smoked here to give it a delicate smoky flavor. The forcemeat made from veal and pork belly remains juicy and tender. Beech wood provides a mild, harmonious smoke.
Smoked Wild Boar Ribs
Smoking
Wild boar ribs have a more robust flavour than domestic pork ribs and benefit enormously from hot-smoking. A spicy rub with juniper berries and pepper enhances the intense game flavour. Cooked using the 3-2-1 method, the ribs become butter-soft and fall perfectly off the bone.
Smoked Onions
Other
Whole or halved onions are slowly hot-smoked until soft and caramelized inside with an intense smoky flavor. The natural sharpness of the onions is transformed by heat and smoke into deep, sweet complexity. Smoked onions are excellent as a side dish, in chutneys, on burgers, or as an aromatic base for soups.
Smoked Onions Balsamic
Glaze
Whole onions are coated with a sweet balsamic glaze and slowly smoked over beech wood until deeply caramelized and buttery tender. The slow smoking transforms the onions into an intensely aromatic vegetable with an almost jam-like consistency inside. As a side dish, on burgers or as a base for sauces, these onions are a true flavor marvel.
Smoked Onions – Caramelized
Smoked Vegetables
Whole onions are slowly hot-smoked until completely soft, deeply caramelized and intensely smoky in aroma.
Smoked Alligator
Spice Mix
Alligator meat is a firm, white meat from the Southern United States with a mild, slightly sweet flavor between poultry and seafood. A Cajun-inspired spice blend gives the meat bold seasoning and characteristic heat. Hot smoking at medium temperature creates a juicy texture with pleasant smoky notes.
Smoked Appenzeller
Brine
The traditional Swiss Appenzeller, known for its pungent and robust natural flavor, is treated with a classic herb brine and then cold smoked over fir and beechwood. The smoking adds a deep, resinous smoke note to the natural pungency of the Appenzeller and gives it a dark brown, aromatic rind. This recipe is a tribute to the alpine smoking traditions of eastern Switzerland.
Smoked BBQ Tempeh
Brine
Tempeh is soaked in a spiced BBQ brine and then gently hot-smoked. Due to tempeh's natural porous structure, it absorbs smoky flavor especially intensely. Beech wood provides a classic, robust smoky note that pairs excellently with the spicy BBQ seasoning.
Smoked Balsamic Vinegar
Other
Traditional balsamic vinegar is enriched with a fascinating smoky note through gentle cold smoking with cherry wood. The combination of sweetness, acidity, and smoke makes this vinegar a unique culinary element. Ideal for salad dressings, reductions, and as a finishing touch for grilled meats.
Smoked Alpine Mountain Cheese
Curing
A robust Austrian alpine cheese is rubbed with a traditional alpine herb mixture of thyme, marjoram and alpine salt and cold smoked over alpine wood (mountain pine and beech). This recipe follows the handed-down smoking traditions of alpine farming, where cheese was preserved for winter. The result is a deeply savory, smoky mountain cheese with an authentic rustic character.
Smoked Blue Cheese
Smoked Cheese
Intense blue cheese cold smoked over whisky oak wood for a complex combination of pungency and smoke flavor.
Smoked Cauliflower Tikka
Marinade
Cauliflower is marinated in a spiced tikka marinade and then hot smoked until tender and aromatic. The smoke adds a deep, complex note that harmonizes perfectly with the Indian spices. Ideal as a main dish or side.
Smoked Cauliflower with Pepper Crust
Pepper Crust
A whole head of cauliflower is coated with an aromatic pepper crust and hot-smoked whole. The slow smoking caramelizes the natural sugars of the cauliflower and gives it a deep, nutty sweetness. Cherry and beech wood provide a balanced, mild smoky flavor that does not overpower the cauliflower.
Smoked Brie Cherry
Glaze
Creamy brie is cold-smoked and finished with a sweet-tart cherry reduction. The cherry wood imparts a fruity smoke note that harmonizes beautifully with the buttery white mold cheese. An elegant interplay of sweetness, acidity, and smoke.
Smoked Brie with Alder and Juniper
Smoked Cheese
Creamy Brie gently cold smoked over alder wood and juniper berries, with an aromatic, resinous smoke note.
Smoked Butternut Squash
Spice Mix
Butternut squash is halved, rubbed with spices, and cooked in the smoker into an aromatic, caramelized vegetable dish. The gentle smoke flavor of cherry or apple wood perfectly complements the natural sweetness of the squash. This versatile recipe works as a side dish, soup base, or vegetarian main course.
Smoked Camembert Walnut
Pepper Crust
Camembert is coated in an aromatic walnut crust and cold-smoked over beech wood. The earthy nut notes complement the intense white mold cheese, and the smoke ties both flavors into a harmonious profile. Perfect for baking or on sourdough bread.
Smoked Cheddar
Other
Cheddar develops a bold smoky flavor through cold smoking that perfectly complements its sharp character. Hickory gives the cheese a classic American note with a slightly sweet background. A multi-day rest after smoking is essential for the best flavor result.
Smoked Cheddar Hickory Intense
Smoked Cheese
A robust Cheddar is cold-smoked with intense hickory wood, developing a deep and spicy smoky flavor.
Smoked Chicharrón
Spice Mix
Chicharrón, the crispy fried or roasted pork from Latin America, is reinterpreted here through smoking and subsequent high-temperature cooking. The smoky pre-phase gives the pork belly a deep aroma before the high heat creates the legendary crispiness of the skin. The result is a chicharrón with complex smoky flavor and irresistible crunch.
Smoked Pheasant
Brine
Pheasant is first brined in an aromatic solution to keep the lean meat juicy. It is then hot-smoked at moderate heat until the meat is tender and fully cooked. Beech wood with a hint of apple gives the pheasant a mild, fruity smoky flavour.
Smoked Feta
Other
The salty, crumbly Feta gains an additional aromatic depth through cold smoking that beautifully complements its characteristic tanginess. Smoking forms a slightly golden, aromatic crust while the interior remains creamy and moist. Smoked Feta is an exceptional ingredient for salads, roasted vegetables, wraps, and pasta dishes.
Smoked Feta Oregano
Marinade
Greek feta is marinated with olive oil, oregano, and chili flakes, then cold-smoked over olive wood. The salty, crumbly cheese absorbs the Mediterranean smoke note beautifully, becoming a versatile ingredient for salads, pasta, or antipasto. The combination of herbs and smoke is reminiscent of Greek summer evenings.
Smoked Gouda
Other
Gouda is cold-smoked to develop an intense smoky flavor without melting the cheese. Several short smoking sessions produce a deep, balanced aroma. After smoking, the cheese should rest for at least 24 hours to allow the flavor to distribute evenly.
Smoked Gouda Beech Classic
Smoked Cheese
A classic Gouda cold-smoked with mild beech wood, developing a nutty and smoky aroma.
Smoked Gruyère Swiss Style
Smoked Cheese
Classic Swiss Gruyère cold smoked over beechwood for a deep, nutty smoke flavor.
Smoked Gruyère with Juniper
Spice Mix
A classic Swiss Gruyère is enhanced with an aromatic juniper herb crust and then cold smoked. The resinous notes of juniper perfectly complement the nutty, slightly sweet character of Gruyère. The result is a complexly aromatic cheese with a beautiful golden-brown rind.
Smoked Halloumi with Hickory and Honey
Grilling Cheese
Halloumi is first cold smoked over hickory wood and then glazed with honey and caramelized on the grill.
Smoked Hare Saddle
Brine
The delicate hare saddle is cured in a fine pepper brine and gently hot-smoked at low temperature. The lean meat absorbs the mild beech smoke perfectly and stays juicy thanks to the gentle cooking method. An elegant game recipe for connoisseurs, suitable as a starter or main course.
Smoked Venison Loin
Smoking
The venison loin is rubbed with an aromatic spice blend and hot smoked at low temperature. The result is tender, juicy meat with a fine smoky aroma. Beech wood with cherry gives this noble cut a pleasantly sweet note.
Smoked Lobster
Brine
Whole lobster is marinated in an aromatic herb brine and then hot smoked. The smoking process gives the tender lobster meat a deep smoky note that perfectly complements the natural sea flavor. Beech and cherry wood provide a mild, slightly sweet aroma.
Smoked Cod
Brine
Cod is brined in a robust wet cure of salt, brown sugar, and smoking spices, then hot-smoked with beech and cherry wood. The high water content of cod requires a thorough salt treatment, which firms the flesh and builds deep flavor. A Nordic-inspired smoking recipe with great depth.
Smoked Carp
Brine
Carp is traditionally cured in a robust salt brine and then hot-smoked with beechwood to emphasize its characteristic, full flavor. The long smoking time gives the fish a deep mahogany color and an intensely smoky aroma. A classic German smoked dish.
Smoked Ketchup
Other
A homemade ketchup with an intense smoky profile that far surpasses ordinary bottled ketchup. Slowly smoking the tomatoes creates an incomparable depth of flavor. This ketchup pairs perfectly with burgers, grilled meat, and as a dip.
Homemade Smoked Ketchup
Sauce / Dip
Homemade tomato ketchup with deep smoky flavor, natural sweetness, and a hint of spice – perfect for grilling.
Smoked Knipp (Pork Head Cheese Sausage)
Spice Mix
Knipp is a Bremen specialty made from pork head meat, pork blood, oat groats, and robust spices, traditionally smoked and then fried in slices. Cold smoking gives the Knipp a spicy depth and longer shelf life. Fried and served with beet syrup or applesauce, it is a true Bremen traditional dish.
Smoked Garlic
Other
Whole garlic heads are slowly smoked at low temperature, transforming the sharp raw flavor into a deep, sweet, smoky aroma. Smoked garlic can be used versatilely as a seasoning ingredient. Shelf life in the refrigerator is several weeks.
Smoked Garlic – Whole Bulbs
Smoked Vegetables
Whole garlic bulbs are slowly hot-smoked over alder wood until tender, caramelized and deeply aromatic.
Smoked Pumpkin with Maple Syrup
Glaze
Pumpkin wedges are coated with a sweet-spicy maple syrup glaze and slowly hot smoked until they caramelize and form a golden-brown crust. The mild smoke from fruit wood wonderfully enhances the natural sweetness of the pumpkin. This recipe is excellent as an autumn side dish or dessert.
Smoked Pumpkin with Autumn Spices
Smoked Vegetables
Juicy Hokkaido pumpkin is rubbed with warm autumn spices and refined in the smoker into an aromatic vegetable dish.
Smoked Lamb Burger
Smoking
Juicy ground lamb patties are seasoned with oriental spices and hot smoked in the smoker before being quickly seared on the grill grate for a perfect crust. The smoke from cherry and beech wood gives the lamb a subtle depth that surpasses classic burgers. A must for all lamb lovers.
Smoked Lamb Belly
Curing Mix
Lamb belly is an underrated and affordable cut that transforms into a sensationally tender and aromatic dish through hours of low-temperature smoking. The intramuscular fat melts during smoking, keeping the meat incredibly juicy. An orientally inspired spice blend harmonizes perfectly with the intense lamb flavor.
Smoked Lechón
Smoking
Lechón is a festive dish popular throughout the Spanish-speaking world made from a whole or half suckling pig. The combination of aromatic Caribbean spices and slow smoking results in a crispy crust while keeping the meat juicy and tender. This recipe adapts the Cuban and Philippine tradition of lechón for the smoker.
Smoked Corn on the Cob
Smoking
Fresh corn cobs are rubbed with a spiced butter-herb mixture and slowly cooked in the smoker. The smoky aroma combines perfectly with the natural sweetness of the corn. As a side dish or snack, smoked corn is a real highlight at any barbecue party.
Smoked Manchego with Olive Wood
Smoked Cheese
Spanish Manchego cheese is traditionally refined with olive wood smoke, developing an intensely nutty and smoky flavor.
Smoked Manchego with Rosemary
Spice Mix
This Spanish Manchego cheese is flavored with a Mediterranean rosemary crust and gently cold smoked. The essential oils of rosemary combine with the characteristic sheep's milk flavor of Manchego to create an extraordinary flavor profile. An elegant cheese that impresses as an aperitif or tapas highlight.
Smoked Mozzarella
Other
Mozzarella is cold-smoked briefly after draining and drying to develop a golden-brown outer skin and a mild smoky flavor. Since mozzarella is very moist, thorough drying before smoking is absolutely necessary. The result is the classic scamorza style with a soft core and smoky taste.
Smoked Oxtail
Smoking
Oxtail is coated with an aromatic spice rub and slowly hot-smoked until the collagen converts to gelatin. The meat then falls easily from the bone with an intense smoke note. Oak wood optimally complements the robust beef flavor.
Greek-style Smoked Octopus
Marinade
Octopus is first tenderized in the traditional Greek way, marinated in an olive oil herb marinade, and then hot smoked. The smoking gives the octopus a rustic note, while Mediterranean herbs and lemon provide freshness. An authentic dish that evokes the shores of the Aegean Sea.
Smoked Pecorino with Pepper
Pepper Crust
A robust Italian Pecorino Romano is coated with an intense pepper crust and then cold smoked over beechwood. The heat of the black and red pepper harmonizes with the pungent, salty character of Pecorino to create a fiery-smoky delight. Ideal for pasta, antipasti or on its own with red wine.
Smoked Pernil
Marinade
Pernil is a typical Puerto Rican pork leg traditionally deeply marinated with sofrito and spices and slow cooked. The smoked version adds a deep, smoky dimension to the classic recipe, while the long cooking time makes the meat incredibly tender. The crispy skin and flavorful, juicy meat make this dish a true feast.
Smoked Pepper
Spice Mix
Black or mixed peppercorns are refined by cold smoking with an intense wood smoke flavor. Smoking enhances the natural essential oils in the pepper and gives it additional depth. Smoked pepper is ideal for BBQ rubs, sauces, and as a table seasoning.
Smoked Pinkel Sausage
Spice Mix
Pinkel is a North German groat sausage made from pork, bacon, oat or barley groats, and onions, traditionally cold-smoked. The smoking gives the sausage its characteristic aroma and a firm, slightly dark casing. It is classically served with kale.
Smoked Portobello Burger
Marinade
Large portobello mushrooms are marinated in a savory mixture and then hot smoked until they develop a deep, meaty texture. The smoke gives the mushrooms an intense aroma perfect for burgers. Beech wood combined with a hint of cherry wood creates a harmonious smoky flavor.
Smoked Head Cheese
Other
Head cheese is a traditional pressed meat sausage made from pork head meat, rind, and spices embedded in its own gelling cooking broth. Cold smoking gives it an aromatic casing and a more intense flavor profile. Sliced and served with a vinegar-oil dressing, it makes a rustic snack and bread accompaniment.
Smoked Provolone
Other
Provolone is cold-smoked to infuse a deep smoky flavor into the semi-firm cheese. The mild, slightly sweet base flavor of Provolone pairs beautifully with beechwood smoke. The result is an aromatic cheese that shines on its own, on antipasti platters, or melted on bruschetta.
Smoked Ricotta
Other
Ricotta is transformed by cold smoking into a versatile and aromatic product that remains fresh and creamy. The mild, slightly sweet aroma of Ricotta pairs perfectly with fruity apple or alder wood smoke. Smoked Ricotta works excellently as a spread, in pasta, on pizza, or as a filling for ravioli.
Smoked Beef Roast with Herb Crust
Pepper Crust
A classic German beef roast that gains a new dimension through hot smoking. The aromatic herb crust of rosemary, thyme and garlic forms a savory outer layer while the meat remains tender and juicy inside. This roast combines rustic home cooking with modern BBQ techniques.
Smoked Rolled Ham
Curing Mix
Rolled ham is made from boned pork leg, treated with an aromatic cure mixture, firmly rolled up, and then hot smoked. The compact roll shape ensures even smoking and a beautiful cross-section with a tender pink center. It is excellent as cold cuts or can be served warm as a main course.
Smoked Redfish with Citrus-Dill Glaze
Glaze
The aromatic redfish is refined with a fresh citrus-dill glaze and smoked over alder and beech wood. The natural fattiness of redfish ensures a particularly juicy result when hot smoking. The glaze caramelizes slightly, giving the fish an attractive surface.
Smoked Arctic Char Alpine Herbs
Smoked Fish
Delicately hot-smoked Arctic char with fresh alpine herbs for a savory mountain flavor experience.
Smoked Beef Sauerbraten
Brine
A modern interpretation of the German classic, combining traditional marinating with a smoking method. The meat is first cured in a vinegar-spice brine and then cold-smoked to achieve a unique smoky note. The result is a tender roast with a complex aroma of sour brine and smoke.
Smoked Sow's Stomach (Palatinate style)
Spice Mix
The Palatinate Saumagen is a stuffed pork stomach specialty made from meat, potatoes, spices, and herbs, which is cold-smoked after cooking. The smoking gives it an aromatic crust and longer shelf life. It is considered the most famous culinary emblem of the Palatinate region.
Smoked Rind Stomach Sausage
Other
Rind stomach sausage is a hearty sausage specialty made from pressed pork rinds, leftover meat, and spices, filled into a pork stomach or artificial casing and then cold-smoked. The smoking provides an intense depth of flavor and a characteristically dark, slightly leathery casing. Sliced cold, it is a traditional bread topping in German home cooking.
Smoked Pork Frikandel
Spice Mix
Frikandel is a Dutch specialty made from finely ground pork, here prepared with cold smoking. The mixture is stuffed into thin natural casings and lightly dried after smoking. The result is an aromatic, smoky sausage with a tender bite.
Smoked Pork Stomach
Curing Mix
The pork stomach is cleaned, treated with a flavorful curing mixture, and then smoked to create a delicious offal specialty. This traditional product is particularly well known in regional German cuisine and impresses with its bold aroma. The long smoking time at moderate temperature ensures a firm texture and intense flavor.
Smoked Swordfish Citrus
Marinade
Swordfish steaks are marinated in a fresh citrus marinade and then hot smoked over cedar wood. The citrus notes harmonize perfectly with the mild, meaty character of the swordfish. The result is an aromatic, juicy fish with a subtle smoky flavor.
Smoked Swordfish with Pepper Crust
Pepper Crust
Swordfish steaks are coated with an aromatic pepper crust and then slowly hot smoked. The firm, meaty flesh of swordfish is excellent for this preparation method. The pepper crust forms a spicy outer layer while the interior remains juicy.
Smoked Seitan BBQ Brisket
Smoking
Homemade seitan is rubbed with a classic BBQ rub and hot-smoked Texas brisket style. The long, gentle smoking time develops a dark, aromatic bark and a juicy, meat-like texture. Hickory and mesquite wood create an authentic, robust BBQ smoke flavor.
Smoked Pulled-Style Seitan
Smoking
Seitan is rubbed with an aromatic spice blend and slowly smoked at low temperature for hours until it can be pulled apart like classic pulled pork. The combination of hickory and oak wood provides a deep, robust smoky flavor. The result is a juicy, fibrous smoked dish perfect for sandwiches and bowls.
Smoked Seitan Smoked Ham Alternative
Tofu
Homemade seitan is marinated in a savory ham-style marinade and hot-smoked to create a strikingly realistic smoked ham alternative.
Smoked Springbok
Pepper Crust
Springbok is South African game meat of exceptional tenderness and slightly nutty flavor, wonderfully enhanced by hot smoking. An aromatic pepper crust with African spices forms a crispy outer layer. The lean meat particularly benefits from a moderate smoking temperature.
Smoked Beef Tatar Hat
Pepper Crust
A creative reinterpretation of classic beef tartare, where the meat is briefly cold smoked to achieve a subtle smoky note without cooking it. The 'Tatar Hat' refers to the characteristic hat-shaped presentation with a spicy seasoning crust. The dish combines raw freshness with smoky depth and is a real eye-catcher on any table.
Smoked Tempeh BBQ
Marinade
Tempeh is marinated in a robust BBQ sauce and then hot smoked with hickory wood, creating a wonderfully smoky and spicy crust. The natural nutty flavor of tempeh pairs excellently with the intense smoky aroma. This recipe is a true highlight for barbecue parties and BBQ enthusiasts.
Smoked Teriyaki Tofu
Marinade
Firm tofu is marinated in a sweet-salty teriyaki marinade and then hot-smoked. The smoking process gives the tofu a golden-brown crust and a deep, smoky flavor. Cherry wood provides a fruity note that perfectly complements the sweetness of the teriyaki glaze.
Smoked Tuna Sashimi-Style
Smoked Fish
Delicate tuna fillet is cold-smoked while retaining its characteristic sashimi-like texture.
Smoked Tuna with Teriyaki Glaze
Glaze
Tuna steaks are marinated in a salty soy marinade and then hot smoked with a teriyaki glaze. The sweet-salty glaze caramelises during smoking and forms a shiny crust. An ideal recipe for thick tuna steaks.
Smoked Squid
Marinade
Tender squid is marinated in a spicy mixture of lemon, oregano, and garlic, then slowly smoked at low temperature. The gentle hot smoking keeps the meat juicy and tender while absorbing a delicious smoky note. A Mediterranean flavor experience straight from the smoker.
Smoked Tofu
Marinade
Firm tofu is pressed, marinated in a soy sauce marinade, and then hot-smoked. The smoking gives the tofu a wonderful smoky note and a slightly firm texture. Ideal as a meat substitute or protein-rich side dish.
Smoked Tofu Beech Classic
Tofu
Firm tofu in classic soy marinade hot smoked over beechwood for a smoky, savory flavor.
Smoked Tofu Paprika Chili Spicy
Tofu
Fiery tofu with a paprika chili rub hot smoked over oakwood for a spicy and smoky taste experience.
Smoked Tofu Teriyaki
Glaze
Firm tofu is marinated in an authentic teriyaki glaze and then hot smoked, creating a wonderfully caramelized surface. The smoky flavor of apple wood pairs perfectly with the sweet and savory teriyaki sauce. This recipe is excellent as a main dish served with rice or noodles.
Cajun Smoked Catfish
Smoking
Catfish fillets are rubbed with a fiery Cajun spice blend and hot smoked over hickory and pecan wood. The bold spice mix of paprika, cayenne pepper and herbs gives the mild catfish a hearty, spicy note. A recipe with American Deep South flair.
Smoked Wild Boar Belly
Curing Mix
Wild boar belly is first dry-cured and then hot-smoked at low temperature. The dark, robust meat gains a deep, spicy note from beech smoke. Ideal as cold cuts or for enriching stews.
Smoked Wild Boar Neck
Smoking
The wild boar neck is ideal for the smoker due to its higher fat content. Over a long, slow cooking time, the intramuscular fat is gently rendered and the meat becomes buttery soft. A robust spice blend with chili and juniper accentuates the intense game flavour.
Smoked Sea Bass with Herb Brine
Brine
Sea bass is brined in an aromatic herb salt solution and then hot smoked at low temperature. The delicate flesh stays moist and absorbs the fine smoke aroma well. Ideal for whole fish of 400–800 g.
Smoked Pike-Perch
Spice Mix
Pike-perch is known for its fine, firm flesh with low fat content and is excellent for hot-smoking with mild wood. A subtle spice mix of salt, white pepper, and lemon enhances the natural flavor without overpowering it. The result is an elegant smoked fish for discerning palates.
Smoked Goat Cheese
Other
The characteristically tangy, slightly earthy goat cheese is refined by cold smoking with a subtle smoky aroma that wonderfully enhances its natural complexity. Smoking gives the outer rind a golden color and a pleasant smoky note while the creamy interior remains soft and intense. Smoked goat cheese is a delight on salad beds with walnuts, in quiches, or with fig mustard.
Smoked Goat Cheese Rosemary-Thyme
Smoked Cheese
Delicate goat cheese is cold-smoked and flavored with rosemary and thyme – a Mediterranean taste experience.
Smoked Goat Cheese Thyme
Marinade
Goat cheese is marinated with fresh thyme and olive oil, then cold-smoked. The mild beech smoke adds aromatic depth without masking the cheese's characteristic flavor. Ideal as a starter or on a cheese board.
Smoked Al Pastor Beef
Glaze
Al Pastor is originally a Mexican adaptation of Lebanese shawarma, traditionally prepared on a vertical spit with pork. This beef version uses the typical achiote-pineapple marinade combined with hot-smoking for a fascinating fusion of Mexican and barbecue flavors. The natural sweetness of the pineapple caramelizes during smoking creating an irresistible glaze.
Smoked Beef Massaman
Smoking
Thai Massaman curry gains a new dimension through hot smoking with deep, smoky notes. Warm spices like cinnamon, cardamom and star anise harmonize perfectly with the oak smoke. Peanuts and tamarind in the rub give the meat an irresistible sweet-sour depth of flavor.
Smoked Beef Nasi Goreng Style
Glaze
Inspired by the Indonesian national dish Nasi Goreng, the beef is hot smoked with kecap manis, sambal and roasted garlic. The sweet soy sauce caramelizes during smoking into a lacquer-like, glossy glaze. The finished meat is perfect as an addition to fried rice or as a standalone dish.
Smoked Beef Pho
Spice Mix
The beef for this Vietnamese-inspired recipe is rubbed with characteristic pho spices – star anise, cinnamon sticks and cloves – and hot smoked. The smoke adds a deep, hearty note to the classic pho aromas, giving the meat an entirely new dimension. Ideal for slicing into a smoked variation of the traditional noodle soup.
Smoked Beef Rendang
Smoking
Inspired by Indonesian rendang, the beef is rubbed with an intense spice paste of lemongrass, galangal and coconut milk before hot smoking. The combination of smoky aromas and complex Southeast Asian spices creates an incomparable flavor experience. The meat stays juicy and develops a deeply caramelized crust.
Smoked Bo Kho – Vietnamese Braised Pork
Marinade
Bo Kho is a hearty Vietnamese braise, here adapted with pork shoulder combined with smoke. Lemongrass, star anise, and chili give the meat aromatic depth before it is hot-smoked. The result is tender, spicy, and intensely flavorful.
Smoked Chicken Gyros
Marinade
Chicken is marinated in a typical Greek spice blend of oregano, thyme, and garlic, then cooked in a smoker. The combination of Mediterranean herbs and mild fruit wood smoke creates an irresistibly aromatic result. Perfect for Greek pita wraps with tzatziki and fresh tomatoes.
Smoked Chicken Shawarma
Marinade
Chicken thighs are marinated in an aromatic shawarma spice blend of cumin, turmeric, and cinnamon, then hot-smoked to perfection. The smoking process adds a deep, smoky note that perfectly complements the oriental spices. Ideal for slicing thin and serving in wraps or pita bread.
Smoked Chili Oil
Smoke Oil
Cold-smoked chili oil with fresh and dried chilies for a smoky, spicy seasoning.
Smoked Cochinita Pibil
Marinade
Cochinita Pibil is a traditional Mexican dish from the Yucatán Peninsula where pork is marinated in achiote spice paste and citrus juices. Smoking adds an additional smoky note that beautifully complements the earthy and spicy achiote marinade. The result is tender, juicy meat with a deep red color and an incomparable flavor.
Smoked Pork Knuckle
Brine
The pork knuckle is first cured in a strong brine to achieve even seasoning and preservation. It is then slowly hot-smoked at low temperature until the meat falls tenderly off the bone. Beechwood gives the knuckle its characteristic mild smoky flavor.
Smoked Pulled Elk
Pepper Crust
Elk meat is lean and aromatic and is excellent for slow-smoking as a pulled variant. Long cooking at low temperature breaks down the connective tissue and makes the meat butter-tender. A robust spice crust gives the elk a characteristic smoky flavour.
Smoked Elk Steak
Pepper Crust
Elk meat has a robust, slightly nutty flavor and is significantly leaner than comparable beef cuts. A pepper crust with juniper berries and rosemary accentuates the game character of the elk steak. Alder wood with a hint of cherry provides a delicate smoke note that does not overpower the natural flavor.
Smoked Duck Confit
Curing Mix
Duck legs are traditionally cured in a curing mix of curing salt, thyme, and juniper berries, then smoked and cooked in a smoker at low temperature. The slow cooking in its own fat creates incomparably tender and flavorful meat. The light beech smoke gives the duck confit an elegant smoky depth.
Smoked Pork Fillet Wellington
Curing
A classic Wellington gains extra aromatic depth through a smoking phase. The pork fillet is first smoked at a low temperature and then finished cooking in puff pastry. An impressive dish for special occasions.
Smoked Flank Steak Provence
Smoking
A juicy flank steak rubbed with an aromatic herbs de Provence rub and hot smoked. The Mediterranean herbs harmonize perfectly with the intense smoky aroma of oak and rosemary. The result is a tender, aromatically layered steak served sliced across the grain.
Smoked Chicken Butter Chicken
Marinade
Tender chicken with a creamy butter-tomato spice marinade, hot smoked for an irresistible smoky note. The mild heat and rich aromatics make this recipe an absolute highlight. The wood gives the classic Murgh Makhani a new depth.
Smoked Chicken Korma
Marinade
Mild, aromatic Korma chicken with a nutty cashew spice marinade, gently hot smoked. The creamy-nutty seasoning harmonises perfectly with a fine, mild fruit wood smoke. Ideal for those who love Indian flavours but prefer mild heat.
Smoked Chicken Tikka Masala
Marinade
An Indian-inspired smoked chicken with intense Tikka Masala seasoning. The combination of yoghurt marinade and aromatic spices creates a deep smoky flavour. Perfect for an exotic BBQ experience.
Smoked Chicken Vindaloo
Smoking
Fiery-hot Vindaloo chicken, hot smoked for complex depth of flavour. The Portuguese-Goan spice blend with chilli, vinegar and spices gains a new dimension from the smoke. Not for the faint-hearted – this recipe is for heat enthusiasts.
Smoked Rabbit with Herb Brine
Brine
Rabbit meat is very lean and tends to dry out quickly during cooking, making brining essential. The herb brine ensures juiciness and a delicate flavour that pairs perfectly with mild smoking wood. Smoked at moderate temperatures, the rabbit remains tender and juicy.
Smoked Caribou
Brine
Caribou is a lean, aromatic wild game from North American regions that is excellent for hot smoking. The combination of juniper berries and rosemary enhances the intense game flavor. A light curing brine ensures juiciness and optimal preservation.
Smoked Crocodile
Glaze
Crocodile meat is an exotic, protein-rich meat with a mild, slightly fishy aroma similar to poultry. The light-colored tail meat is particularly well-suited for hot smoking and absorbs smoke flavors intensely. A spiced lemon-herb glaze gives the crocodile an appetizing caramelized surface.
Smoked Kung Pao Beef
Pepper Crust
The classic Kung Pao dish is reimagined as hot-smoked beef with Sichuan peppercorns, chili, and roasted peanuts as a rub. The smokiness perfectly complements the characteristic numbing heat of Sichuan pepper. A bold fusion of Chinese wok cuisine and Western BBQ tradition.
Smoked Lamb Berbere
Spice Mix
Berbere is the fiery Ethiopian spice blend made from chili peppers, fenugreek, trigonella, and ginger that gives the lamb a deep, complex heat. Slow smoking over hickory tempers the spiciness and caramelizes the outer crust into a magnificent bark. A masterpiece of East African BBQ tradition.
Smoked Lamb Biryani-Style
Marinade
Inspired by the rich spices of Indian biryani, the lamb is worked with cardamom, garam masala, and rose water, then slowly smoked. The combination of cherry wood smoke and the floral-spicy aromas creates an extraordinary taste experience. This recipe is especially suitable for lamb shoulder or lamb leg.
Smoked Lamb Fattoush
Pepper Crust
An innovative fusion of the fresh Levantine Fattoush salad and smoked lamb with a sumac-pepper crust. The acidity of the sumac and the smoky aromas of the leg of lamb complement each other for a unique flavor experience. This recipe brings freshness and depth together in one dish.
Smoked Lamb Kleftiko
Smoking
The traditional Greek Kleftiko is reinterpreted here with a smoky note and achieves an irresistible texture through slow cooking. Leg of lamb is studded with garlic, bay leaf and lemon and then gently smoked. The result is tender meat that falls off the bone, permeated with smoky and herbal aromas.
Smoked Lamb Mansaf
Smoking
The Jordanian national dish Mansaf is prepared in this version with smoked lamb leg. The meat gains a complex smoky note through smoking that harmonizes with the traditional Jameed sauce made from fermented goat's milk. An impressive interpretation of a festive dish.
Smoked Lamb Shawarma
Spice Mix
Classic Levantine spice blend meets gentle hot smoking. The lamb is marinated with cumin, turmeric, and cinnamon, then smoked at low temperature over beechwood. The result is an intensely aromatic, tender meat with a deep smoky note.
Smoked Lamb Souvlaki
Marinade
This Greek-inspired recipe combines classic souvlaki flavors with the deep taste of beech smoke. Lemon, oregano and garlic form the base of this marinade, giving the lamb a Mediterranean freshness. Smoking at medium temperature ensures juicy, aromatic pieces of meat.
Smoked Lamb Tagine
Marinade
Inspired by the North African Tagine classic, the lamb shoulder is first hot-smoked and then braised with dried apricots, olives and Ras el Hanout. The smoking gives the meat an additional depth that elevates the traditional braise to a new level. A festive dish for special occasions.
Smoked Marmot Mountain Specialty
Brine
A rare alpine delicacy: marmot pieces are cured in an aromatic herb brine and then cold-smoked with mountain wood. The dark, robust meat gains special depth through smoking and develops a nutty, smoky aroma. This preparation is a homage to old mountain farming traditions.
Smoked Olive Oil
Other
High-quality olive oil is cold-smoked to infuse it with a rich smoky aroma. The process takes several hours at low temperatures to preserve the quality of the oil. The finished oil is excellent as a finishing touch for salads, pasta, and grilled vegetables.
Smoked Beef Bourguignon
Marinade
The famous French braised dish Boeuf Bourguignon is elevated to a new level by smoking the beef before braising. The smoke aroma of oak and cherry wonderfully complements the deep red wine flavor. The result is a complex, richly flavored dish with a distinctive smoky note.
Smoked Beef Carpaccio
Spice Mix
An elegant carpaccio where the beef tenderloin is cold smoked before slicing to develop a subtle smoky note. After smoking, the meat is frozen, sliced paper-thin, and served with classic toppings. This method unites the freshness of a traditional carpaccio with the depth of a smoked dish.
Smoked Beef Saltimbocca
Marinade
A smoky interpretation of the Italian classic, where thin slices of beef are topped with sage and Parma ham and cold smoked. The smoke adds an extra flavor dimension that harmonizes perfectly with the savory ingredients. This recipe combines southern Italian tradition with modern smoking techniques.
Smoked Beef Wellington
Spice Mix
A classic Beef Wellington that gains a deep smoky note through cold smoking before wrapping. The beef tenderloin is first seared, then cold smoked, and finally baked in puff pastry. The result is an incomparable combination of tender meat, smoky depth, and crispy crust.
Smoked Beef Tenderloin
Pepper Crust
The beef tenderloin is coated with a fine pepper crust and hot-smoked at low temperatures to achieve a pink-red doneness. The short smoking time and mild wood choice emphasize the natural tenderness and flavor of the fillet. This recipe is ideal for special occasions.
Smoked Beef Goulash
Smoking
A classic Hungarian goulash that gains an extraordinary smoky note through the use of the smoker. The combination of smoked paprika, caraway, and beech wood smoke gives the dish a unique depth. The meat is first hot-smoked and then finished cooking in its own sauce.
Smoked beef shawarma
Spice Mix
A creative fusion of the Middle East and American BBQ culture – beef is rubbed with classic shawarma spices and slowly smoked. The result is a deep, smoky flavor combined with oriental spice notes of cumin, turmeric and cinnamon. Served thinly sliced, it is a true feast.
Smoked Beef Stroganoff
Smoking
A smoky reinterpretation of the Russian classic Boeuf Stroganoff. The beef tenderloin or rump is rubbed with an aromatic rub and hot-smoked before being finished in a creamy mushroom cream sauce. The smoky aroma gives the dish an entirely new dimension.
Smoked Roast Beef
Pepper Crust
Sirloin roast beef is smoked with a classic pepper-salt crust and yields a juicy pink result with a pronounced smoke note. The combination of beech and cherry wood provides a balanced aroma that perfectly complements the beef flavor. Ideal for slicing at buffets or as a main course.
Smoked Cuban Ropa Vieja
Marinade
Ropa Vieja is a classic Cuban dish of shredded beef, traditionally braised. In this version the meat is first hot-smoked to develop a deep smoky note before being finished in tomato sauce with peppers and olives. The result is an intensely aromatic, tender dish with an authentic smoky character.
Smoked Salt
Other
Cold smoke for amazing finishing salt. Great gift!
Smoked Pork Katsu Curry
Smoking
This recipe combines the hearty depth of Japanese katsu curry with the smoky complexity of hot-smoked pork. A rub blend of curry, turmeric and mild chili forms a spiced crust that intensifies during smoking. The finished meat pairs excellently with a homemade Japanese curry sauce and steamed rice.
Smoked Pork Tonkatsu
Marinade
A Japanese-inspired smoked pork that combines classic tonkatsu flavors with slow hot-smoking. The sweet and savory marinade of soy sauce and mirin caramelizes during smoking into a glossy crust. Cherry wood imparts a mild fruity note that perfectly complements the Japanese spices.
Smoked Pork with Mole Glaze
Glaze
Mole negro, the complex Mexican sauce made from over 30 ingredients including chili peppers, chocolate, nuts, and spices, is used here as a glaze for smoked pork shoulder. The depth of mole harmonizes exceptionally well with the smoky flavor and gives the meat a unique, dark crust full of umami. This recipe combines two of the most complex flavor worlds of Mexican cuisine.
Smoked Pork Souvlaki
Marinade
Souvlaki is a Greek grilled dish that takes on a new dimension here through hot smoking. Small pork pieces are marinated in a Mediterranean marinade and then slowly smoked. The smoking gives the classic recipe a deep, smoky note.
Smoked Pork Heart
Curing Mix
Pork heart is an especially firm and flavorful offal cut that is excellent for smoking. A multi-day dry cure intensifies its flavor and firms its texture. Hot smoking with beech wood develops a rich, deep smoky aroma.
Smoked Lard
Spice Mix
Smoked lard is a centuries-old staple of German cuisine that develops an incomparable smoky aroma through gentle warm smoking. The lard is first rendered, seasoned, and then smoked at low temperatures to preserve the fat structure. It is ideal as a bread spread, for frying, or for refining stews.
Smoked Ostrich Fillet
Brine
Ostrich fillet is a lean, protein-rich game meat with a delicate flavor that stays especially juicy when hot-smoked. A curing brine with juniper berries and garlic gives the meat a savory depth. Beech wood with a hint of cherry provides a mild, fruity smoke note.
Smoked Poussin with Herb Marinade
Marinade
Tender poussin are marinated in an aromatic herb marinade and then hot smoked. The low weight of the poussin allows for a short smoking time while absorbing intense smoke. The marinade of fresh and dried herbs gives the tender meat a Mediterranean note.
Smoked Tomahawk Steak
Pepper Crust
The tomahawk steak is a spectacular ribeye with a rib bone up to 30 cm long and at least 5 cm thick. The reverse sear method combines slow smoking with a final high-heat sear for the perfect crust. A high-quality dry-aged piece deserves simple but effective seasoning.
Smoked Tomato Chutney
Sauce / Dip
A deep, smoky tomato chutney made from cold-smoked tomatoes with balsamic vinegar and spices.
Smoked Zebra Meat
Smoking
Zebra meat is a strongly aromatic African game with a deep red color and intense, slightly sweet flavor. The meat is massaged with a spiced rub mixture and smoked at low temperature for many hours. The result is an incredibly tender and smoky piece of meat with a pronounced crust.
Roasted Chickpea Snacks
Dehydrating
Chickpeas are mixed with spices and gently dehydrated in the dehydrator to produce a crispy and protein-rich snack. Unlike oven-roasted versions, the nutrients are better preserved due to the low temperature. The chickpeas develop a pleasant nutty flavour and absorb the spices deeply.
Dried Pineapple
Other
Dried pineapple is a sweet, energy-rich snack ideal for hiking or as a muesli ingredient. Drying concentrates the fruit sugars and intensifies the tropical aroma. A thin, uniform slice thickness is the key to evenly dried rings.
Dried Pineapple Rings
Other
Dried pineapple rings are a natural, sugar-rich snack with an intense tropical aroma. The slow drying process lightly caramelizes the natural fruit sugars, giving the snack a pleasantly sweet note. They are excellent in granola, as a baking ingredient, or enjoyed plain.
Dried Apricots
Other
Home-dried apricots without sulfur impress with their intense aroma and natural color. Slow dehydrating at low temperature preserves valuable vitamins and flavor compounds. Unlike commercial products, they are free of additives.
Dried Dates
Other
Fresh dates can be transformed into sweet, shelf-stable dried dates through gentle dehydrating. Slow drying at low temperature preserves the natural nutrients and intensifies the caramel-like sweetness. The result is a premium natural snack without any additives.
Dried Edamame
Spice Mix
Pre-cooked edamame beans are refined with sea salt and Japanese-inspired spices and dried into crispy snacks in the dehydrator. The protein-rich soybeans retain their green colour and nutty flavour through the gentle drying process. An ideal on-the-go snack that is rich in protein and essential amino acids.
Chocolate-Dipped Dried Strawberries
Other
Fresh strawberries are gently dehydrated until they develop a concentrated, intense sweetness, then dipped in dark chocolate. The combination of tangy-sweet strawberries and bittersweet chocolate creates a luxurious snack. An elegant treat that delights as a gift or dessert topping.
Dried Figs
Other
Home-dried figs are an aromatic and natural sweet treat made by gentle dehydrating. The high sugar content of figs caramelizes slightly, giving them a special sweetness. They are excellent as a snack or for cheese boards.
Dried Figs with Honey
Glaze
Juicy figs are glazed with honey and slowly dehydrated to create an intensely sweet, caramel-like delicacy. The combination of earthy fig flavor and floral honey produces an incomparable snack. Ideal for cheese boards, desserts, or as a natural energy source.
Dried Shrimp
Curing Mix
Dried shrimp are a classic seasoning ingredient in Asian cuisine, produced by simple salt curing followed by gentle dehydration. Their concentrated umami flavors make them an indispensable addition to soups, salads, and rice dishes. Homemade production guarantees the highest quality without artificial additives.
Dried Herbs
Other
Fresh herbs such as thyme, rosemary and oregano can be gently dried in a dehydrator, preserving their aroma and colour optimally. The drying temperature should be kept low to avoid destroying essential oils. Dried herbs keep for up to one year.
Dried Okra Pods
Spice Mix
Fresh okra pods are blanched, seasoned and dehydrated at low temperature to create a crispy and nutrient-rich snack. The characteristic flavour of the okra is fully preserved and complemented by the spices. These dried pods are an excellent ingredient for soups or a delicious snack.
Dried Mushrooms
Other
Drying mushrooms is one of the oldest preservation methods and significantly intensifies their flavour. Porcini, button mushrooms or shiitake are particularly well suited for a dehydrator. The dried mushrooms can be used directly in sauces, soups or ground into seasoning powder.
Gin and Tonic Gravlax
Marinade
This modern gravlax takes inspiration from the popular gin and tonic cocktail, lending the salmon a fresh, botanical note through juniper, citrus zest and high-quality gin. The combination of classic curing method and gin aromatics produces a contemporary result with elegant flavour complexity. Ideal for those who wish to unite tradition and modernity on the plate.
Gochujang Smoked Pork
Glaze
This recipe unites the heat and fermented umami-rich flavor of Korean gochujang paste with the depth of hot smoking. The pork neck is marinated in a fiery gochujang marinade and then slowly cooked in the smoker until it is butter-soft and has developed a ruby-red crust. The result is a perfect interplay of smoke, spice, sweetness, and umami.
Pomegranate Molasses Glaze
Sauce / Dip
A deep ruby-red, fruity-tart glaze based on pomegranate molasses that gives lamb and poultry an elegant Middle Eastern flavor.
Gravad Herring with Swedish Mustard Sauce
Marinated
Classic Scandinavian cured herring served with a creamy dill mustard sauce in Swedish tradition.
Citrus Fennel Gravlax Trout
Gravlax
Delicately cured trout fillets with aromatic fennel, citrus zest and juniper give this gravlax recipe a fresh Mediterranean note.
Gravlax with Gin and Juniper
Gravlax
Tender salmon fillet cured with aromatic gin and fresh juniper berries, resulting in a wonderfully spiced flavor.
Beetroot Horseradish Gravlax
Gravlax
Spectacularly coloured gravlax with earthy beetroot and sharp horseradish for an impressive flavour experience.
Gravlax with Whisky and Honey
Gravlax
Succulent gravlax with a whisky and honey cure that gives the fish a gently smoky sweetness and a beautiful golden color.
Classic Gravlax Dill-Mustard
Gravlax
Traditionally cured salmon with fresh dill, mustard and a balanced salt-sugar mixture for a classic Scandinavian experience.
Cured Arctic Char with Alpine Herbs
Gravlax
Delicate arctic char from alpine waters, gently cured with fresh mountain herbs and lemon zest for an aromatic and fresh taste experience.
Gravlax (Scandinavian Cured Salmon)
Curing Mix
Classic Scandinavian cured salmon prepared without heat or smoke, using only salt, sugar, and dill. The cure draws moisture from the fish and denatures proteins. After 48 hours the result is a silky, aromatic salmon.
Scandinavian Aquavit Gravlax
Curing Mix
A classic Scandinavian gravlax with aquavit, dill, and coarse sea salt. The fish is cold-cured and develops a spicy, slightly anise-like aroma from the aquavit. Ideal as a festive appetizer.
Gravlax Cure with Dill
Rub
Classic Scandinavian curing blend of salt, sugar and dill, perfect for curing fresh salmon or other fatty fish.
Gin & Tonic Gravlax
Marinade
A modern and creative gravlax inspired by the classic gin and tonic cocktail. Juniper, coriander seeds, citrus zest, and high-quality gin give the salmon an aromatic, subtly botanical profile. Perfect for cocktail parties or as an elegant starter.
Beetroot Gravlax
Curing Mix
This spectacular beetroot gravlax impresses with its vibrant purple-red color and sweet, earthy flavor. The combination of beetroot, horseradish, and lemon zest creates a unique flavor profile. A real eye-catcher on any buffet.
Greek Souvlaki Marinade Lemon-Oregano
Sauce / Dip
A classic Greek marinade with fresh lemon juice and oregano that tenderizes meat and adds aromatic flavor.
Smoked Greek Beef Stifado
Spice Mix
A fragrant Greek braised dish that gains extra depth through cold smoking. Classic spices like cinnamon, cloves, and allspice harmonize perfectly with the smoke aroma of oak and orange wood. The meat becomes tender and juicy with an intense seasoning.
Grilled Cheese with Herb Marinade
Grilling Cheese
Juicy grilling cheese marinated in an aromatic herb mixture and then grilled until crispy.
Kale Chips
Spice Mix
Crispy kale chips are gently dehydrated at low temperature to preserve all nutrients. A savory blend of olive oil, salt, and nutritional yeast gives them an intense umami flavor. They make an excellent healthy snack or topping.
Kale Chips with Cheese
Spice Mix
Crispy kale chips with a savory cheese flavor, gently dried in a dehydrator. The combination of nutritional yeast and spices creates an intense, cheese-like umami flavor. A healthy and crunchy snack for any time of day.
Guanciale (Cured Pork Cheek)
Curing Mix
Guanciale is the Italian cured pork cheek product, traditionally unsmoked, presented here in a lightly cold-smoked German interpretation. Cheek meat is particularly rich in fat and connective tissue, which gives guanciale an incomparably creamy texture when heated. It is the traditional ingredient for Pasta all'Amatriciana and Carbonara.
Roman Guanciale (Cured Pork Cheek)
Ham
Guanciale is a traditional Roman cured meat from pork cheek, used in classic dishes such as Carbonara and Amatriciana. The high fat content of the cheek gives it an incomparably rich, tender flavor that differs significantly from pancetta.
Aged Guanciale
Curing Mix
Guanciale Stagionato is a cured Italian bacon made from pork cheek or jowl, which is incomparably aromatic due to its unique fat composition and the intense seasoning with black pepper and rosemary. It is an indispensable ingredient in classic Roman dishes such as Carbonara and Amatriciana. The long aging of at least 60 days gives it a firm consistency and a deep, nutty flavor.
Dried Cold-Smoked Chamois
Curing Mix
Dried chamois meat is a traditional Alpine specialty with an intense and slightly gamey aroma. The very lean chamois meat is excellent for making dried meat that is served sliced paper-thin. A light cold smoking session with Swiss pine and beech gives this product its distinctive character.
Cold-Smoked Goose Breast with Juniper
Curing Mix
Goose breast is dry-cured with a spiced juniper cure mixture and then gently cold-smoked. The intense juniper aroma pairs perfectly with the robust goose meat. This recipe is ideal for festive occasions.
Cold-Smoked Goose Breast
Curing Mix
Goose breast is worked with an aromatic curing mix and gently cold-smoked after curing. The high fat content of goose breast results in an especially juicy and flavorful product. Alder wood provides a mild, slightly sweet smoke without bitterness.
Cold Smoked Goose Breast Juniper
Curing
Robustly cured goose breast with juniper and thyme, gaining a deep, woodsy aroma through slow cold smoking.
Smoked Goose Leg with Mugwort
Curing Mix
Goose legs are cured in a traditional curing mix with mugwort, marjoram, and juniper berries – a combination used for centuries with roast goose. The subsequent hot smoking over beech wood gives the meat a rich smoky note and a deep mahogany crust. The result is a festive, intensely aromatic dish with a traditional herbal note.
Habanero Mango Beef Jerky
Marinade
Tropical and fiery dried beef with the fruity sweetness of ripe mango and the intense heat of habanero chili. The fruit acid in the mango acts as a natural tenderizer and helps the flavor penetrate deep into the meat. A bold jerky for heat enthusiasts.
Smoked Halloumi
Other
Halloumi doesn't melt! Perfect for hot smoking. The Cyprus classic!
Smoked Halloumi Chili-Lime
Marinade
Halloumi is rubbed with a chili-lime marinade and cold-smoked to achieve an intense smoky flavor. The firm cheese structure absorbs smoke excellently without melting. Perfect as a snack or grilled side dish.
Harissa Chicken Drumsticks
Spice Mix
Aromatic chicken drumsticks with a North African harissa paste made from chilies, cumin and coriander that forms an intense, dark red crust during smoking. Slow hot smoking over olive wood gives the poultry a Mediterranean depth while simultaneously softening the chili heat. A dish that unites North African spice culture with modern smoking techniques.
Homemade Dried Anchovies
Curing Mix
Fresh anchovies are briefly cured with a simple salt-sugar mixture and then fully dehydrated at low temperature. This method produces the classic East Asian dried anchovies (Myeolchi), used as a broth base or crispy snack. The intense umami flavor develops through the concentration of fish proteins during the drying process.
Hausmacher Leberkäse
Scalded Sausage
Als Fleischkäse, Leberkäse oder Fleischlaib bezeichnet man eine Brühwurstsorte. Charakteristisch ist die rechteckige Pastetenform. Die Bezeichnung als Käse leitet sich lediglich von der Form der Laibe ab.
Hot Smoked Halibut with Pepper Crust
Pepper Crust
Firm halibut flesh is excellent for hot smoking and absorbs smoke flavour particularly well. A spicy mixed pepper crust perfectly complements the mild flavour of halibut. A short brining time is sufficient for fillets as halibut should not be over-cured.
Classic Hot-Smoked Salmon with Beechwood
Smoked Fish
Juicy salmon hot-smoked over beechwood for a classic smoky flavor.
Hot Smoked Halibut Lemon-Dill
Smoked Fish
Juicy halibut fillets seasoned with lemon and dill, hot smoked to perfection.
Hot Smoked Shrimp with Chili Garlic Rub
Smoking
Large shrimp are rubbed with a spicy chili garlic rub and briefly hot smoked. The short smoking time keeps them juicy while imparting an intense smoky flavour. Perfect as a starter or barbecue side dish.
Hot Smoked Scallops with Garlic Butter
Marinade
Fresh scallops are briefly marinated with garlic butter and spices and then hot smoked at high temperature for a short time. The brief smoking time preserves the delicate texture and sweet natural flavour of the scallops. An elegant and quickly prepared smoked dish.
Hot-Smoked Wild Duck
Smoking
Wild duck has a robust, aromatic meat that is particularly well-suited to hot-smoking. A spiced rub of herbs and spices enhances the characteristic game flavour. Smoking at moderate temperature results in tender, juicy duck meat with crispy skin.
Hot Smoked Saithe with Paprika-Pepper Rub
Smoking
Saithe, also known as coalfish, is enhanced with a spicy paprika-pepper crust and hot smoked. The firm, white flesh is excellent for hot smoking and stays juicy. A hearty alternative to classically smoked salmon.
Herbes de Provence Smoking Blend
Rub
An aromatic herb blend from Provence with smoky undertones, perfect for rubbing lamb, chicken, and pork belly before smoking.
Hickory Smoked Salt American Style
Smoked Salt
Intense American smoked salt with bold hickory flavor, perfect for BBQ rubs and savory sauces.
Venison Biltong
Curing
Venison biltong is a South African-inspired dried meat preserved without smoking, using only salt, vinegar, and spices, then air-dried at room temperature. The coriander-pepper flavor is characteristic and pairs excellently with the bold venison taste. Unlike jerky, biltong is cut thicker and remains tender inside.
Venison Bresaola
Curing Mix
Venison bresaola is a delicately cured and cold-smoked dried meat from the haunch, prepared in the Italian tradition. The combination of red wine, juniper, and curing salt gives the meat a deep aroma and a characteristic ruby-red color. The result is a refined sliced meat with an intense game flavor.
Venison Grisons Dried Meat
Curing Mix
Venison Grisons dried meat is a variation of the classic Swiss Bündnerfleisch, made from the venison topside with alpine spices. The lean meat dries particularly firm and aromatic and is excellent for paper-thin sliced cuts. A brief cold smoking session with beech accentuates the alpine character.
Venison Jerky Cranberry
Marinade
Tender venison is refined with a sweet-tart cranberry marinade and gently dehydrated. The fruit acid of the cranberries tenderizes the meat and provides a pleasant sweetness. The result is an aromatic jerky with a fine game note and fruity finish.
Venison Jerky Pepper Crust
Pepper Crust
Boldly seasoned venison jerky with an aromatic pepper crust made from several types of pepper. The combination of black, white, and pink pepper creates a complex spiciness with floral aromas. This jerky is a true treat for pepper lovers and game meat enthusiasts.
Venison Jerky Teriyaki
Marinade
Lean venison meets the sweet-salty harmony of a classic teriyaki marinade. Soy sauce, ginger, and honey give the wild meat an Asian-inspired note. The result is a juicy, aromatic jerky with a subtle caramel note.
Venison Jerky Juniper
Spice Mix
Tender venison is seasoned with juniper, pepper, and salt and gently dehydrated. The bitter juniper notes harmonize perfectly with the robust wild flavor. A classic dried meat in the traditional hunter's style.
Venison Jerky with Juniper Berries
Marinade
Thinly sliced venison is marinated in a spiced mixture with juniper berries and garlic, then gently dehydrated. Drying time is 6–8 hours at 70 °C depending on slice thickness. The result is an aromatic, shelf-stable jerky with a typical wild, savory flavor.
Cold-Smoked Venison Tenderloin with Pepper Crust
Curing
Tender venison tenderloin in an aromatic pepper crust, gently cold-smoked for an elegant game delicacy.
Venison Tenderloin with Lingonberry
Marinade
Tender venison tenderloin is enhanced with a sweet-tart lingonberry marinade and gently hot-smoked. The fruity note of lingonberries harmonizes perfectly with the mild game flavor. Apple wood provides a light, fruity smoke aroma.
Venison Leg with Juniper
Curing Mix
An aromatic hot-smoked venison leg with juniper and wild spices. The combination of curing and smoking creates an intense, savory flavor. Beech and cherry wood give the meat a deep mahogany color.
Venison Saddle with Chocolate and Chili
Smoking
The noble venison saddle is enhanced with an unusual yet harmonious rub of dark chocolate and chili, which develops a deep, complex crust during smoking. The bitterness of the chocolate and the heat of the chili complement the intense game flavor excellently. Oak wood lends the meat a robust, long-lasting smoky note.
Hirschsalami
Raw Sausage
Hirschfleisch ist besonders mager und daher auch für gesundheitsbewusste Genießer geeignet. Zubereitungszeit: etwa 1 Monat
Venison Salami Cranberry-Pepper
Fermenting
Premium venison salami with dried cranberries and pink pepper for a fruity and spicy flavor.
Cold-Smoked Venison Ham
Curing Mix
A classic cold-smoked venison ham from the leg, which gets its intense character through dry curing and multiple smoking sessions. The combination of juniper and bay leaf underscores the robust venison flavor. A minimum of 3 weeks aging after smoking is recommended.
Hoisin Glaze with Five Spice
Sauce / Dip
A deep brown, aromatic Asian glaze with hoisin sauce and the distinctive aroma of five spice powder.
Holstein Kate Ham
Curing Mix
Holstein Kate Ham is a traditional raw ham from Schleswig-Holstein, cold-smoked over beechwood. It is characterized by its strong smoky aroma and dark brown crust. The long maturation period of several weeks gives it its distinctive, intense flavor.
Honey Garlic Chicken Wings
Glaze
These sweet and savory chicken wings combine the aroma of roasted garlic with the caramelized taste of honey. Smoking over apple wood gives the wings a mild fruity note that wonderfully complements the glaze. The perfect combination for those who prefer a sweeter, less spicy variant.
Honey BBQ Sauce
Sauce / Dip
A sweet and mild BBQ sauce made with natural honey, perfect for tender poultry and ribs.
Honey Chipotle Jerky
Marinade
This jerky combines the natural sweetness of honey with the smoky heat of chipotle chilies for an irresistible flavor experience. The balance of sweet, smoky, and spicy makes it one of the most beloved jerky variations. Perfect for those who enjoy a subtle smokiness with pleasant warmth.
Honey-Mustard Glaze
Sauce / Dip
A golden, sweet-spicy glaze made from honey and mustard that gives any grilled meat a shiny caramel crust.
Hot Smoked Salmon Maple Glaze
Smoked Fish
Juicy salmon fillets are hot-smoked and refined with a caramelized maple syrup glaze.
Hungarian Hurka (Offal Sausage)
Other
Hungarian Hurka is a traditional offal sausage made from pork liver, lung, and rice, lightly smoked and seasoned. It is a classic slaughter-day dish and is served warm with mustard. The mild smoking over beech wood gives it a subtle aroma without masking the natural flavor of the offal.
Ethiopian Chicken Berbere
Spice Mix
Berbere is a traditional Ethiopian spice blend with fenugreek, coriander, chilli and a variety of aromatic spices. The chicken is marinated in a berbere paste and then hot-smoked to intensify the characteristic roasted flavours. Smoking with oak and apple wood complements the warm, complex spice notes of the berbere.
Smoked Chicken Mole
Smoking
A Mexican-inspired smoke rub with cocoa, chili and cinnamon gives the chicken a deep, complex flavor. The smoke perfectly complements the earthy mole aromas. Ideal for chicken thighs or whole chickens.
Oaxacan Chicken Mole
Smoking
Oaxacan mole is one of the most complex sauces in Mexican cuisine, consisting of dried chillies, dark chocolate and spices. The chicken is marinated in this profound paste and then hot-smoked to combine roasted flavours with the chocolatey spice. Mesquite or pecan wood underscores the earthy notes of the mole.
Smoked Chicken Peri-Peri
Marinade
Portuguese-African peri-peri chicken with a fiery, spicy chili marinade made from African bird's eye chilies, garlic and lemon. Hot smoking gives the already intense profile an additional smoky depth. The result is juicy, spicy and complex in flavor.
Smoked Chicken Ras el Hanout
Smoking
The North African spice blend Ras el Hanout with over 10 spices including cardamom, turmeric and rosewater gives the chicken an exotic and aromatic depth. The mild beech smoke perfectly underlines the warm spice notes. This recipe is excellent for a whole spatchcock chicken.
Indonesian Chicken Rendang
Smoking
Rendang is a braised dish originating from West Sumatra, known for its intense spice profile of galangal, lemongrass and coconut milk. The rendang spice paste is applied to the chicken and then slowly hot-smoked in the smoker to create the typical caramelised crust. Smoking with coconut shells or hickory underscores the tropical flavours.
Thai Satay Chicken
Marinade
This recipe transfers the flavors of a classic Thai satay to a whole chicken that is hot-smoked. Peanut, turmeric, coriander, and coconut milk form a deep, golden marinade that gives the meat a nutty spice. The result is a juicy, aromatic smoked chicken with Asian depth.
Lebanese Chicken Shawarma
Marinade
A classic Lebanese street food where chicken is marinated in an aromatic spice blend of cumin, turmeric and cinnamon. Slow hot-smoking creates a smoky, deeply spiced crust with juicy interior. Apple or cherry wood lends the meat a subtle sweetness.
Smoked Chicken Shawarma
Marinade
Levantine shawarma spice profile with warm aromas of cinnamon, cardamom and sumac, hot-smoked instead of cooked on a spit. The chicken is marinated in the spice mixture and yields an intensely seasoned result. Ideal for wraps, pita or as a plate dish.
Smoked Sumac Chicken
Spice Mix
Sumac gives the chicken a characteristic fruity-tart acidity that harmonizes wonderfully with the mild smoke of beech wood. Together with onions and za'atar, it creates a Middle Eastern-inspired smoking experience. Especially recommended for chicken legs or spatchcock chicken.
Classic Smoked Chicken Tandoori
Marinade
The classic of Indian cuisine reimagined as a hot-smoked variant. The characteristic reddish colour is created by paprika and tandoori spices in a yoghurt base. Smoking replaces the traditional tandoor oven and gives the chicken a unique smoky note.
Smoked Chicken Teriyaki
Glaze
Japanese teriyaki glaze combines sweet and salty umami notes and is excellent for hot smoking. The chicken is first marinated in the soy-mirin marinade and then lacquered with a reduced glaze towards the end. Smoking with cherry wood perfectly complements the sweet aromas.
Senegalese Chicken Yassa
Marinade
Yassa is one of Senegal's most famous dishes, distinguished by an intense lemon-onion marinade with sharp mustard. Hot smoking adds an extra smoky dimension to this traditionally grilled dish. Citrus or oak wood pairs excellently with the tangy marinade.
Smoked Lemon-Oregano Chicken
Brine
Whole chicken or chicken pieces are brined in a fresh Mediterranean lemon-oregano herb brine and then gently hot-smoked. The brine ensures particularly juicy meat and an aromatic herbal note, while cherry wood smoke adds a fruity depth. A classic recipe that is simple and always impresses.
Chicken Jerky Teriyaki
Dehydrating
Tender and savory chicken jerky with a sweet-salty teriyaki marinade, perfect as a high-protein snack.
Bresaola-Style Chicken Breast
Marinade
Chicken breast is cured in the style of Italian bresaola with red wine, rosemary, and garlic, then cold-smoked. The meat becomes tender and aromatic, developing deep, winey flavor complexity. Thinly sliced, it makes an elegant cold cut.
Smoked Stuffed Chicken Breast
Spice Mix
Chicken breasts are butterflied, filled with an aromatic stuffing of herbed cream cheese and sun-dried tomatoes, then hot-smoked. The filling keeps the breast juicy and provides an intense flavor experience. This recipe combines rustic smoking technique with fine cuisine.
Cured Cold-Smoked Chicken Breast
Brine
Chicken breast is brined in a wet cure to ensure juiciness and seasoning, then cold-smoked. Cold smoking gives the lean meat an intense smoky aroma with a soft texture. Important: After smoking, the chicken breast must either be fully cooked through or served as thinly sliced charcuterie.
Smoked Chicken Legs
Smoking
Legs at higher temperature for crispy skin.
Jerk Chicken Legs
Marinade
Chicken legs are marinated in an authentic Jamaican jerk marinade made with Scotch bonnet, allspice, and ginger, then hot-smoked. The marinade penetrates deep into the meat, creating a complex flavor profile of heat, sweetness, and smoke. A Caribbean flavor experience from the smoker.
Smoked Jerk Chicken Legs
Smoking
Chicken legs are marinated in a fiery Caribbean jerk marinade and then hot smoked to perfection.
Cold-Smoked Chicken Ham
Curing Mix
Chicken breast is treated with a classic curing mixture and processed into a tender, aromatic chicken ham. The mild apple wood aroma perfectly complements the delicate poultry. Ideal as a lean alternative to classic pork ham.
Indian Tandoori Marinade
Sauce / Dip
Creamy yoghurt marinade with an aromatic spice blend for tender, flavourful tandoori-style grilled meat.
Indonesian Satay Beef
Smoking
Aromatic Indonesian satay beef with a bold spice blend of coriander, turmeric, and lemongrass. The meat is skewered and gently hot-smoked at high temperature. The earthy spices of Indonesia meet smoky depth.
Icelandic Harðfiskur (Dried Cod)
Other
Harðfiskur is an Icelandic snack made from air-dried fish that has been produced for over a thousand years. Traditionally, cod, haddock, or whiting is dried without salt until it is board-stiff. It is typically eaten with butter and is an important part of Icelandic cuisine.
Istrian Pršut
Curing Mix
Istrian Pršut differs from Dalmatian in that it is prepared with the bone in and uses a characteristic spice mix with rosemary and bay leaf. It is exclusively cold air-dried and not smoked, giving it a particularly mild, delicate aroma. The protected geographical indication (PGI) ensures its origin from the Istrian peninsula.
Italian Herb Blend Basil-Oregano-Rosemary
Rub
A classic Mediterranean dry herb blend with basil, oregano, and rosemary, perfect as a rub for pork, chicken, and beef in Italian style.
Jackfruit Jerky Smoky
Dehydrating
Young jackfruit is pulled into fibers and intensely seasoned with a smoky spice marinade. During dehydration, the jackfruit develops a remarkably meat-like, fibrous texture. The result is a full-bodied snack with robust smoky flavor.
Smoked Scallops Wrapped in Bacon
Spice Mix
Fresh scallops are wrapped in bacon and hot smoked for an irresistible flavor experience. The bacon protects the delicate scallop meat from drying out and adds extra seasoning. A hint of apple wood smoke rounds off the flavor harmoniously.
Jalapeño Popper Stuffed Smoked Chicken Breast
Other
Chicken breast is stuffed with a spicy jalapeño cream cheese filling and cooked in the smoker. The creamy filling pairs perfectly with the subtle smoky aroma. Spicy, creamy and smoky – an explosive combination for lovers of BBQ classics.
Jamaican Jerk Spice Blend
Spice Mix
This fiery Jamaican spice blend combines Scotch bonnet heat with warm, spicy allspice notes. It is traditionally used to rub poultry or pork before hot smoking over allspice wood. The result is an intensely aromatic meat with a slightly caramelized, characteristic crust.
Jamaican Jerk Marinade
Sauce / Dip
Fiery Jamaican marinade with Scotch Bonnet chillies and allspice for authentic jerk flavour.
Jamaican Jerk Rub Allspice Scotch Bonnet
Rub
Authentic jerk rub with allspice, scotch bonnet chili and cinnamon – brings Caribbean heat and aroma to chicken, pork and jackfruit.
Jamaican Jerk Beef Jerky
Dehydrating
Caribbean-inspired dried beef with the typical jerk spice blend of allspice, Scotch bonnet, and thyme. The combination of sweet, spicy, and savory makes this jerky an unforgettable flavor experience. Authentic jerk character thanks to fresh Scotch bonnet pepper.
Jamón Ibérico Style Black Foot Ham
Curing Mix
Jamón Ibérico is considered one of the world's finest hams and traditionally comes from the Black Iberian pig. Through natural acorn feeding and years of aging it develops a unique, complex flavor profile with nutty and floral notes. The characteristic fat marbling provides incomparable juiciness.
Jamón Serrano Style Ham
Curing Mix
Jamón Serrano is Spain's most famous mountain ham, made from white pigs and salted and air-dried using the traditional method. The characteristic ruby-red color and robust, savory flavor develop through months of aging in cool mountain air. A subtle hint of garlic and pepper enhances the natural pork aroma.
Japanese Togarashi Chili Sesame Rub
Rub
A spicy Japanese rub made from chili, sesame and nori, perfect for chicken skewers, tuna, salmon and tender pork.
Japanese Yakitori Teriyaki Sauce
Sauce / Dip
Classic Japanese teriyaki glaze with mirin and sake, perfect for glazing yakitori skewers.
Japanese Katsuobushi (Bonito Flakes)
Other
Katsuobushi is a traditional Japanese product made from smoked, fermented, and dried bonito (skipjack tuna). It is one of the key ingredients for dashi broth and one of the most complex food preservation processes worldwide. The complete process (Honkarebushi) takes up to a year.
Japanese Karaage Smoked Chicken
Marinade
This recipe transfers the flavors of Japanese Karaage chicken into the world of hot smoking. Soy sauce, sake, ginger, and garlic form a classic karaage marinade that gives the chicken umami-rich depth. The mild cherry wood smoke creates a golden, aromatic crust.
Japanese Miso-Glazed Smoked Pork
Glaze
White shiro miso is combined with mirin, sake, and ginger to create a complex glaze that develops an irresistible umami crust during smoking. The pork absorbs the slightly sweet, salty, and fermented notes beautifully. An elegant fusion recipe for discerning palates.
Japanese Shichimi Rub
Spice Mix
This rub is based on the traditional Japanese seven-spice blend Shichimi Togarashi, delivering a complex balance of heat, citrus notes, and savory depth. Sansho pepper adds a mildly tingling sensation on the palate. Perfect for poultry, fish, or pork.
Japanese Smoked Teriyaki Beef Roast
Glaze
A juicy beef roast is marinated in a homemade teriyaki glaze of mirin, sake, and soy sauce, then smoked at low temperatures with cherry wood. The glaze caramelizes during smoking into a glossy, sweet-savory crust. An elegant result that combines Japanese precision with American BBQ tradition.
Japanese Smoked Yakiniku Beef Steak
Marinade
Thick-cut beef steaks are marinated in a classic yakiniku tare sauce of roasted sesame, soy sauce, and apple juice, then smoked over high indirect heat. The yakiniku tradition of table grilling is here transformed into a craft smoking experience. The result is tender, flavor-infused steaks with a wonderful smoky note.
Yemenite Zhug
Sauce / Dip
Fiery Yemenite chili sauce with fresh coriander and green jalapeños, indispensable with falafel and grilled meat.
Balsamic Rosemary Beef Jerky
Marinade
This elegant beef jerky combines the sweet-sour complexity of aged balsamic vinegar with the resinous aroma of fresh rosemary. The marinade caramelizes slightly during dehydration, forming a glossy, aromatic crust on the meat. Ideal for connoisseurs seeking a refined, Mediterranean jerky with depth.
Jerky Chimichurri
Marinade
Inspired by Argentine grilling culture, this jerky combines the bold herbal flavors of parsley, oregano and garlic with a pleasant heat from red chili powder. The olive oil in the marinade ensures a tender, less leathery texture. A true barbecue experience in pocket-sized form.
Jerky Everything Bagel
Spice Mix
This unique jerky combines the classic flavors of an everything bagel – sesame, poppy seeds, onion, garlic and sea salt – with tender dried beef. The spice crust provides a wonderfully crunchy texture and a nutty, savory taste. An absolute showstopper on any snack board.
Jerky Smoked Maple
Glaze
This jerky combines the sweet depth of real maple syrup with the robust flavor of hickory smoke into an irresistibly harmonious snack. A pinch of black pepper and Dijon mustard provides the necessary counterpoint to the sweetness. Inspired by Canadian breakfast traditions – perfect with coffee.
Coffee Rub Beef Jerky
Dehydrating
This unusual coffee-based jerky rub gives the beef a deep, earthy bitterness that is wonderfully balanced by paprika and brown sugar. The finely ground espresso slightly caramelizes on the meat surface during dehydration. The result is an intensely aromatic jerky with a complex, smoky-bitter flavor.
Mango Habanero Beef Jerky
Glaze
This fiery beef jerky combines the tropical sweetness of ripe mango with the intense heat of habanero chilis for an explosive flavor combination. The natural fruit sugar in the mango caramelizes during drying and forms a sticky-sweet glaze on the meat. Not for the faint-hearted – this jerky has a long, lasting burn.
Mesquite Smoked Beef Jerky
Dehydrating
This jerky combines intense mesquite smoke notes with a bold southwestern spice profile of cumin and smoked paprika. The meat is first cured and then dried in a dehydrator with mesquite smoking chips for a deep, earthy aroma. A robust jerky for fans of classic American BBQ flavor.
Jerky Nashville Hot
Dehydrating
This fiery beef jerky is inspired by the famous Nashville hot chicken tradition, delivering intense heat with a slightly sweet undertone. The combination of cayenne pepper, brown sugar, and paprika creates a deep, complex flavor. Perfect for those who love serious heat.
Sriracha Beef Jerky
Marinade
Fiery-spicy beef jerky for those who like it hot. Sriracha and chili flakes provide a complex, lasting heat that is balanced by honey and lime juice. The result is an intense snack with a sweet-sour heat kick that is addictive.
Teriyaki Beef Jerky
Marinade
This jerky combines the sweet-salty teriyaki note with the chewy-tender texture of dried beef. Mirin and sesame oil give the snack an authentically Japanese-inspired depth. Due to the higher sugar content, the drying temperature should be consistently maintained to avoid caramelization on the racks.
Thai-Style Beef Jerky
Marinade
This beef jerky is inspired by the spicy-sweet flavors of Thai cuisine, combining fish sauce, lime, lemongrass powder, and chili into an intense marinade. The meat is sliced thin and dried at low temperature in a dehydrator to achieve a chewy, flavorful texture. The result is an exotic jerky with a balanced combination of salt, sweetness, acidity, and heat.
Jerky Umami Mushroom
Marinade
This jerky is an umami bomb, enriched with dried shiitake powder, miso paste and fish sauce for unmatched depth. The earthy mushroom notes harmonize perfectly with the natural savoriness of beef. Especially popular with food lovers seeking the full umami experience.
Wasabi Soy Beef Jerky
Marinade
This beef jerky combines the sharp heat of wasabi with the salty depth of soy sauce. The meat is thinly sliced, marinated, and slowly dehydrated to achieve an intense, Asian-inspired flavor combination. The subtle sweetness of rice wine vinegar perfectly balances the heat.
Lemon Garlic Beef Jerky
Marinade
This Mediterranean-inspired beef jerky is characterized by the fresh acidity of lemon combined with aromatic garlic and herbs. The marinade gives the meat a bright, citrus-fresh note, complemented by dried oregano and thyme. A refreshingly light jerky that is especially popular as a snack.
Jerky Spice Blend Soy-Garlic-Chili
Rub
Spicy, Asian-inspired dry marinade for beef jerky made from beef or turkey breast strips with bold soy, garlic and chili notes.
Jinhua Ham
Curing Mix
Jinhua ham is a traditional Chinese dry-cured ham from Zhejiang Province, produced for over 1000 years. It is cured with sea salt, air-dried, and then aged for several months. Its intense aroma and vivid red color make it one of China's most prized hams.
Czech Jitrnice (Blood and Offal Sausage)
Other
Czech Jitrnice is a traditional blood sausage variant made from pork head meat, pearl barley, and blood, lightly smoked. It is a staple of the Bohemian slaughter-day tradition and is enjoyed both warm and cold. Gentle smoking over beech wood gives it a characteristic aroma and extends its shelf life.
Jowl Bacon (Schweinebacke)
Curing
Jowl bacon from pork cheeks is a classic American bacon with intense flavor and rich fat marbling. The cheek meat structure and high fat content produce an exceptionally flavorful bacon with a long tradition in Southern American cuisine. It is excellent for pan-frying, legume dishes, or as a guanciale substitute in pasta.
Jésus de Morteau Curing Recipe
Curing Mix
Jésus de Morteau is a traditional raw sausage from the French Jura region, cold-smoked in spruce forests at low temperatures. The characteristic wooden skewer at the upper end is a quality mark of this protected designation of origin. The slightly smoky aroma and coarse texture make this sausage a special treat.
Kabanos
Spice Mix
Kabanos are slender, highly dried Polish raw sausages with an intense smoky aroma and the characteristic flavor of caraway and black pepper. Their high drying level makes them shelf-stable at room temperature for a long time. The snappy texture and intense aroma make them a classic snack.
Polish Kabanos
Raw Sausage
Kabanos is a traditional Polish dry-cured sausage made from finely ground pork, thin and long in shape, with an intense aroma from cold smoking. It is one of the most iconic Polish meat specialties.
Cold Smoked Mackerel
Curing Mix
The fatty mackerel is excellent for cold smoking because its high fat content absorbs and carries smoke flavors optimally. A spicy cure with pepper and coriander perfectly complements the mackerel's intense natural flavor. The fillet remains raw after smoking and should be consumed within a few days.
Cold Smoked Sardines
Brine
Fresh sardines are brined in a simple salt solution and then cold smoked – a Mediterranean treat. The short smoking time is enough to develop the characteristic smoky flavor without overpowering the sardine's intense natural taste. Especially delicious on fresh bread with lemon.
Cold Smoked Brie
Other
A creamy Brie is enhanced with mild beech smoke, giving the cheese a subtle smoky note without damaging its delicate rind. The low temperature during cold smoking fully preserves the soft texture. The result is a more aromatically complex Brie with smoky depth.
Cold Smoked Camembert with Cherry Wood
Other
The Camembert is cold smoked with aromatic cherry wood smoke, giving it a fruity-smoky note that pairs wonderfully with the mild white mold. The short smoking time protects the delicate texture of the cheese. After resting, a complex aroma of smoke, mushroom, and cream develops.
Cold Smoked Gruyère with Beech and Apple Wood
Other
The nutty Gruyère is excellent for cold smoking with a blend of beech and apple wood that perfectly complements its natural flavors. The longer smoking time compared to soft cheeses allows deeper smoke penetration into the semi-hard paste. The result is a cheese with an intense smoky flavor ideal for gratins or cheese boards.
Cold Smoked Halibut
Brine
Halibut is pre-treated in a mild brine and then gently cold smoked. The low smoking temperature preserves the delicate texture and fine flavor of the fish. Ideal for thin slices as an appetizer or on toasted bread.
Cold Smoked Halibut with Juniper
Curing Mix
Halibut fillets are dry-cured with an aromatic juniper berry curing mix and then cold smoked. The result is a tender, lightly smoky fish with a spiced juniper note. Cold smoking preserves the delicate texture of the halibut.
Cold Smoked Herring (Kipper Style)
Brine
Classically cold smoked herring in the traditional style, where the whole fish is split and smoked overnight. The combination of a strong brine and long smoking time creates the typical kipper aroma with deep, smoky notes. Perfect for breakfast or as a classic Northern European snack.
Cold Smoked Manchego with Rosemary and Oak Wood
Other
The Spanish Manchego is cold smoked with oak wood and rosemary, enriching its characteristic sheep milk flavor with a robust, earthy smoky note. The firm texture of Manchego allows for intensive smoking without losing shape. The combination of sheep's milk, herbs, and oak smoke creates a distinctive flavor profile.
Cold Smoked Pecorino with Walnut Wood and Herbs
Other
The piquant Pecorino Romano is cold smoked with the intense aroma of walnut wood and refined with Mediterranean herbs. The hard paste of Pecorino is ideal for several hours of smoking, during which the smoke penetrates deeply into the cheese. The result is a boldly smoky cheese with nutty notes that excels grated over pasta or as part of a cheese board.
Cold Smoked Sturgeon
Curing Mix
Sturgeon is a premium food fish with firm, creamy flesh that is excellent for cold smoking. A strong dry cure draws out excess moisture, improving shelf life and texture. The result rivals smoked salmon in exclusivity but surpasses it in flavor.
Cold-Smoked Avocado with Sea Salt Crust
Pepper Crust
Ripe avocados are halved and briefly cold-smoked at low temperature to impart a delicate smoky note without destroying the creamy texture. A light sea salt and pepper crust on the cut surface intensifies the smoke flavor. The result is perfect for guacamole, on toast, or as a component of salads.
Cold Smoked Escolar (Butterfish)
Curing Mix
The fat-rich escolar is treated with a simple salt-sugar cure and then cold smoked over beech wood. Due to its high fat content, the fish absorbs smoke flavors particularly intensely. Important: Due to its wax ester content, only consume small portions.
Cold-Smoked Goose Liver
Brine
Tender goose liver is first brined in a mild salt solution, then gently cold-smoked. The beech wood aroma gives it a subtle smoky note without destroying its delicate texture. The result is an elegant delicacy for special occasions.
Cold Smoked Lake Trout
Curing Mix
Lake trout is classically dry-cured with salt and sugar and gently cold smoked over beech wood. The method preserves the delicate, salmon-like texture of the fish and gives it a mild smoky flavor. This recipe is ideal for beginners in cold smoking.
Cold-Smoked Honey
Glaze
Pure natural honey is refined into an extraordinary condiment through gentle cold smoking with apple wood. The smoke gives the honey a deep, complex note that pairs wonderfully with cheese, grilled meats, and sauces. The natural enzymes and aromas of the honey are fully preserved thanks to the low temperature.
Cold-Smoked Ketchup
Glaze
High-quality tomato ketchup is refined into an artisanal BBQ condiment through cold smoking with alder and cherry wood. The smoky notes complement the natural sweetness and acidity of the tomatoes harmoniously. This smoked ketchup is the perfect base for homemade BBQ sauces or a direct upgrade for burgers and french fries.
Cold-Smoked Mozzarella Alder Mild
Smoked Cheese
Fresh Mozzarella is cold-smoked with delicate alder wood, gaining a mild and slightly sweet smoky flavor.
Cold-Smoked Mustard
Other
Medium-hot Dijon mustard is transformed into a unique condiment paste through cold smoking with hickory wood. Smoking gives the mustard a rustic depth, making it the perfect companion for sausages, sandwiches, and as an ingredient in BBQ sauces. Low temperatures preserve the texture and heat of the mustard completely.
Cold Smoked Sturgeon Caviar Style
Curing Mix
Sturgeon fillets are treated with a fine curing mixture of curing salt, sugar and aromatic spices and slowly cold smoked. The spice selection is inspired by classic caviar accompaniments such as dill and lemon. The result is an elegant, deeply smoky delicacy fish.
Cold-Smoked Olive Oil
Other
High-quality extra virgin olive oil is refined through cold smoking with beech wood. The oil absorbs subtle smoke aromas without losing its valuable nutrients. The result is an aromatic oil perfect for salads, grilled dishes, and antipasti.
Scandinavian Cold-Smoked Salmon Fillet
Smoked Fish
Delicate cold-smoked salmon fillet following Scandinavian tradition with subtle smoky flavor and silky texture.
Kaminwurzerln
Smoking
Kaminwurzerln sind eine traditionelle Tiroler Wurst, die zur „Marend“ (Brotzeit) gegessen werden. Klassisch bestehen sie aus Schwein und Rind. Dieses Rezept nutzt allerdings hauptsächlich Rindfleisch mit Schweinefett
Canadian Bacon
Brine
Canadian Bacon, also known as Peameal Bacon, is made from the lean loin of the pig. Unlike American belly bacon, it is much leaner and is wet-cured in a brine. It is traditionally rolled in cornmeal or breadcrumbs and then pan-fried or lightly smoked.
Kansas City BBQ Sauce
Sauce / Dip
A classic sweet and smoky BBQ sauce based on tomato with molasses and smoked paprika.
Kansas City Sweet Rub
Smoking
The Kansas City Sweet Rub is known for its high sugar content, which creates a lacquer-like, dark crust during smoking. It is the quintessential representative of classic American BBQ style with a balanced combination of sweet, salty, and mildly spicy. This rub pairs especially well with fatty cuts of meat like spareribs or brisket.
Thuringian Kantwurst
Raw Sausage
The Thuringian Kantwurst is a traditional firm raw sausage with a characteristically angular cross-section, which obtains its typical consistency and robust spicy aroma through cold or warm smoking followed by drying.
Caribbean Jerk-Style Smoked Pork
Smoking
This recipe captures the fiery spice of Jamaican jerk cuisine and translates it into slow hot smoking. Scotch bonnet chilies, allspice, and thyme give the meat an explosive flavor balance of heat, warmth, and herbal spice. The result is deeply aromatic, tenderly shredded meat with Caribbean fire.
Carrot Chips with Curry
Spice Mix
Spicy carrot chips with an aromatic curry seasoning, gently processed into crispy slices in a dehydrator. The natural sweetness of the carrots creates a perfect contrast with the warm spice notes of the curry. An exotic, healthy snack full of beta-carotene and dietary fiber.
Karreespeck im Edelschimmelmantel
Air Drying
Ein luftgetrockneter Speck aus Schweinerücken mit Speckauflage und Schwarte, veredelt mit einem feinen Edelschimmelmantel. Das Ergebnis ist ein mild und leicht nussig schmeckendes Fleisch mit wunderbar gereiftem Aroma.
Smoked Pork Loin (Kasseler)
Brine
Cure pork loin and hot smoke. Like from the butcher, only better.
Smoked Cured Pork Neck (Kasseler)
Curing Mix
Kasseler neck is a traditional German product: pork neck is cured, then hot-smoked and ready to eat immediately or for further cooking. Curing with nitrite curing salt guarantees the characteristic pink color and mild, savory flavor. Classically served with sauerkraut and potatoes.
Smoked Cured Pork Loin (Kasseler)
Ham
Kasseler is a classic German cured and lightly smoked pork loin that is served fully cooked. A staple of German cuisine, traditionally served with sauerkraut and boiled potatoes.
Katenschinken – Traditionally Cold Smoked
Curing Mix
Katenschinken is a northern German specialty with an intense smoky flavor, traditionally produced in a smoke house over beech wood. Characteristic is the black-brown, intense smoke crust and the deeply penetrating smoky flavor. Several long smoking sessions over multiple weeks give the ham its distinctive character.
North German Kate Ham Spice
Rub
A hearty and spicy North German spice blend with caraway, juniper and strong pepper, typical for smoky kate ham from Schleswig-Holstein and Lower Saxony.
Katenwurst (German Farmhouse Sausage)
Curing
Katenwurst is a traditional North German raw sausage that was originally smoked over open hearths in farmhouses (Katen). It is characterized by an intense smoky aroma and a firm, coarse texture. The high fat content and extended smoking give it excellent shelf life and a distinctive flavor.
Katsuobushi – Japanese Dried Bonito Flakes
Dried Fish
Traditional Japanese product made from fermented and dried bonito tuna, shaved into paper-thin flakes that form the base for dashi broth.
Kenyan Nyama Choma Beef
Spice Mix
Nyama Choma simply means 'grilled meat' in Swahili and is the Kenyan national dish. Unlike other African specialties, Nyama Choma lives by its absolute simplicity – the meat is barely seasoned and grilled over a slow wood fire to emphasize the natural flavor. The smoke note from local wood is the defining characteristic.
Kentucky Country Ham
Curing Mix
Kentucky Country Ham is a rustic, intensely seasoned dry-cured ham with a long aging period and robust smoke profile. Characteristic is the generous use of black and red pepper in the curing mix. It is traditionally cold-smoked over hickory wood and then aged for months.
Kilishi – West African Spiced Dried Meat
Marinade
Kilishi is a West African dried meat (especially from Nigeria and Niger), sliced paper-thin, coated with an aromatic peanut-spice paste, and dried. The combination of spices, peanut paste and drying gives Kilishi its distinctive savory flavor. Traditionally sun-dried; here the drying is done in a smoker at low temperature.
British Kipper (Cold-Smoked Split Herring)
Curing Mix
Kipper is an iconic British breakfast dish – a butterflied herring that is cold-smoked. The method originates from Northumberland in northern England and gives the fish a deep, smoky flavor with long shelf life. Oak wood is traditionally used for the characteristic British smoke flavor.
Kiwi Chips
Other
Kiwi chips are paper-thin, crispy fruit slices with a pleasant tart-sweet flavor. The vibrant green color is largely preserved during drying, making them a visually appealing snack. They are great as a garnish for desserts or as a vitamin-rich nibble.
Kiwi Slices with Mint
Other
Refreshing dried kiwi slices with a hint of fresh mint, perfect as a light snack or topping. The kiwis are refined with mint sugar and gently dehydrated to preserve their vibrant green color. The intense natural flavor of the kiwi is wonderfully complemented by the mint.
Classic Barbecue Sauce
Sauce / Dip
A traditional ketchup-based BBQ sauce with apple cider vinegar and paprika for a balanced, savory flavor.
Classic Curing Mix NPS-Sugar-Pepper
Rub
A time-tested basic curing mix made from curing salt, sugar and pepper, ideal for pork and beef such as kasseler or corned beef.
Classic Smoked Butter with Beech
Smoke Butter
Mild, creamy smoked butter with a subtle beech wood flavor, perfect for bread, vegetables, and steaks.
Classic Dill Gravlax
Curing Mix
A timeless Scandinavian classic where fresh salmon is cold-cured with a mixture of salt, sugar and plenty of fresh dill. The combination of sea salt and sugar gently draws moisture from the fish, giving it a silky texture. After 48 hours the result is a mild, aromatically fresh gravlax of the highest quality.
Czech Klobása Sausage
Spice Mix
Czech Klobása is a coarsely ground smoked cured sausage with a typical garlic and marjoram aroma. It belongs to the Bohemian culinary tradition and is often served cold sliced or fried warm in a pan. Smoking over beech wood gives it a mild, harmonious smoky aroma.
Garlic Butter Naan from the Smoker
Bread
Fluffy naan bread baked directly on the hot grate in the smoker and brushed with smoky garlic butter.
Homemade Garlic Powder
Spice Mix
Fresh garlic is sliced thinly and fully dehydrated at a consistent temperature. The dried slices are then ground into a fine powder. Homemade garlic powder impresses with intense flavor and no artificial additives.
Kochsalami Einfach
Scalded Sausage
Der Name führt etwas in die Irre, denn die Kochsalami ist keine Rohwurst, sondern gehört zu den Brühwürsten. Da man aber im Schnittbild die einzelnen Bestandteile gut erkennen kann und dieses dem einer Salami ähnelt, wird sie Kochsalami genannt. Die traditionelle Rezeptur sieht die Verwendung von grob entsehntem Rindfleisch, grob entfettetem Schweinefleisch und Speck vor. Mein Rezept kommt mit 100% Schweinefleisch aus. Heiß oder kalt gegessen ist diese Wurst einfach ein Genuss!
Cooked Ham with Juniper
Ham
Juicy cooked ham from pork leg, aromatically cured with juniper and classic spices. A traditional German cold cut with a spicy note.
Coconut Jerky Sriracha
Marinade
Young coconut meat strips are marinated in a fiery sriracha-coconut marinade and gently dehydrated. The result is an exotic snack with a sweet coconut note and pleasant heat. Especially popular as an unusual alternative to classic meat jerky.
Korean BBQ Sauce Gochujang
Sauce / Dip
Fiery-sweet Korean BBQ sauce based on gochujang paste with sesame and garlic.
Korean Bulgogi Marinade
Sauce / Dip
Sweet and savoury Korean marinade with pear and soy sauce for incredibly tender and flavourful bulgogi meat.
Korean Short Ribs (Kalbi-Style)
Marinade
Tender beef short ribs in Korean Kalbi style, marinated with soy sauce, sesame and pear. Hot smoking gives the ribs a deep smoky note that harmonizes perfectly with the sweet-salty marinade. A unique flavor experience between Asian cuisine and BBQ tradition.
Korean Smoked Pork Belly
Marinade
Korean-style pork belly is marinated with gochujang, soy sauce, and sesame, then hot smoked. The gochujang glaze caramelizes during smoking into a glossy, spicy-sweet crust. The recipe is inspired by Samgyeopsal and is perfect for Korean BBQ evenings.
Korean BBQ Rub
Smoking
A spicy and aromatic rub inspired by the classic flavors of Korean barbecue. Gochugaru, sesame oil, and garlic give the meat a deep, mildly spicy character. Ideal for pork ribs, chicken, or beef brisket.
Korean Bulgogi Brisket
Marinade
A tender beef brisket marinated in classic Korean bulgogi flavors of pear, soy sauce, and sesame oil. The slow smoking process imparts a deep smokiness that pairs beautifully with the sweet-savory Korean profile. Perfect for special occasions or weekend BBQ.
Korean Bulgogi-Style Smoked Pork
Marinade
This recipe combines the classic flavors of Korean bulgogi with the deep smokiness of hot smoking. Soy sauce, sesame, and pear puree create a tender, savory crust. The result is juicy, aromatic meat with a Far Eastern character.
Korean Gochujang Beef Jerky
Marinade
Fiery dried beef inspired by Korean cuisine with characteristic gochujang paste. Sesame oil and ginger give the jerky an authentic East Asian flavor. The spiciness can be adjusted individually by the amount of gochujang paste.
Korean Kalbi Beef
Marinade
Classic Korean beef short ribs with a deep marinade of pear, soy sauce, and sesame oil. Slow smoking gives the meat an irresistible smoky note combined with a sweet-salty flavor. A feast for all lovers of Asian BBQ culture.
Korean Pork Belly Bulgogi
Marinade
This recipe applies the classic Korean Bulgogi principle to juicy pork belly and combines it with the depth of hot smoking. The marinade of pear, soy sauce, sesame, and garlic tenderizes the meat through natural enzymes while lending it a balanced sweet-savory note. In the smoker with apple wood, the pork belly develops a beautiful crust and complex smoky aroma.
Herb Smoked Salt Rosemary-Thyme
Smoked Salt
Aromatic smoked salt with Mediterranean herbs, perfect for roasted vegetables, bread and dressings.
Kraków Sausage
Spice Mix
Kraków sausage is a coarse, boldly spiced scalded sausage of Polish origin with characteristic meat pieces visible when sliced. It is hot-smoked and then scalded, giving it its typical firm consistency. The flavor is spicy and smoky with a distinct garlic and pepper note.
Herbes de Provence Rub Lavender-Thyme
Rub
A floral and savory dry rub with real lavender and thyme in the style of southern French cuisine, perfect for lamb, chicken, and rabbit.
Herb Flatbread from the Smoker
Bread
Juicy flatbread with fresh herbs that develops a crispy crust and an aromatic smoky flavor in the smoker.
Dried Herbes de Provence Mix
Spice Mix
A classic southern French herb blend that develops its full aroma through gentle drying. The combination of lavender, thyme, and rosemary creates an intense, floral seasoning. Ideal for Mediterranean dishes, grill marinades, and herb butter.
Smoked Herb Butter
Sauce / Dip
An aromatic herb butter with fresh herbs and garlic, refined in cold smoke, lending every steak a distinctive flavor.
Kulen (Croatian/Serbian Spiced Sausage)
Spice Mix
Kulen is a traditional Croatian-Serbian raw sausage with an intense paprika and garlic flavor. It is cold-smoked and then fermented and matured for several weeks. The characteristic red color and spicy aroma come from the high proportion of smoked paprika.
Kulen Slavonski Curing Recipe
Curing Mix
Kulen Slavonski is the most prized raw sausage of Croatia from the Slavonia region, seasoned with a generous amount of hot paprika and garlic. As an EU-protected designation of origin (PDO), it is traditionally made in winter after home slaughtering and aged for several months. Its intense red color and piquant-smoky aroma make it a world-class delicacy.
Kulen Croatian Spicy Smoked Sausage
Raw Sausage
Kulen is a traditional Croatian cured sausage from Slavonia with protected designation of origin, developing its characteristic flavor through a high proportion of hot paprika and garlic combined with extended cold smoking and long curing.
Kangaroo Biltong
Spice Mix
Kangaroo meat is one of the leanest and most protein-rich meats in the world and is ideal for making biltong. With an Australian-inspired spice blend of lemon myrtle and wattleseed, this biltong becomes a truly unique flavor experience. Natural air drying preserves all valuable nutrients.
Kangaroo Jerky
Marinade
Kangaroo meat is extremely lean and protein-rich, making it ideal for making jerky. A savory marinade of soy sauce, Worcestershire sauce, and ginger gives the jerky an Asian flair. Slow drying in the smoker produces a chewy, flavorful snack product with a long shelf life.
Smoked Cheese
Other
Cold smoke Gouda, Cheddar, Mozzarella. Only with cold smoke adapter!
Cheese Krainer Sausage
Spice Mix
An Austrian specialty made from coarse pork forcemeat with diced cheese incorporated throughout. The sausages are hot-smoked until the cheese slightly melts, creating a characteristic texture. Perfect for the grill or frying pan.
Austrian Cheese-Filled Sausage
Scalded Sausage
Käsekrainer is an Austrian specialty, a smoked boiled sausage made from pork with incorporated cheese cubes that melt during heating. It is especially well known in Vienna as street food from sausage stands.
Salmon (Hot Smoked)
Brine
Salmon fillet with skin. Low and slow smoking for perfect results.
Cold-Smoked Maple-Bourbon Salmon
Marinade
A rich cold-smoked salmon with the warm sweetness of maple syrup and the vanilla depth of bourbon whiskey. The combination of both sweeteners slightly caramelizes during curing and forms a golden, slightly glossy surface. Hickory smoke perfectly amplifies the warm, sweet notes of the bourbon.
Smoked Cajun Salmon
Smoking
A bold and spicy smoked salmon in the style of Louisiana Cajun cuisine. The spice blend of paprika, cayenne, and thyme gives the fish an intense, slightly spicy character. Hickory wood provides a robust smoky aroma.
Smoked Dill-Mustard Salmon
Pepper Crust
A Scandinavian-inspired smoked salmon with an aromatic dill-mustard crust. The classic combination of fresh dill, whole-grain mustard, and lemon harmonizes beautifully with mild beech wood smoke. This recipe is excellent as an appetizer or cold cut.
Cold-Smoked Salmon with Dill and Vodka
Brine
A classic Northern European cold-smoked salmon, elevated with fresh dill and a splash of vodka in the curing brine. The vodka draws moisture from the fish and intensifies the herbal aromas. The result is a silky, aromatic salmon with a fresh herb note.
Gin and Juniper Cured Salmon
Marinade
Gin and fresh juniper berries give the salmon a botanical, floral aroma with a slightly resinous note. The cure is especially suited to premium salmon and festive occasions. Coriander beautifully underscores the botanical gin notes.
Hot Smoked Salmon with Maple Glaze
Glaze
A classic hot smoked salmon with a sweet maple syrup glaze that caramelizes during smoking. The combination of brine and maple syrup results in a juicy, aromatic product. Ideal for skin-on salmon fillets.
Cold-Smoked Matcha Salmon
Curing
An elegant cold-smoked salmon featuring the distinctive green tea note of ceremonial matcha powder and white miso. The matcha imparts a subtle bitterness and a decorative jade-green tint to the salmon. Cedar wood smoke completes this Japanese-inspired recipe with a resinous, warm note.
Smoked Miso Salmon
Marinade
An Asian-inspired smoked salmon with an aromatic white miso marinade. The umami-rich paste made from fermented soy gives the salmon a deep, complex flavor profile. Cedar or alder wood complement the aroma perfectly.
Beetroot-Cured Salmon
Curing Mix
Beetroot dyes the salmon flesh a vibrant purple-pink and imparts an earthy sweetness. The combination of salt, sugar and freshly grated beetroot juice forms an intense cure. Visually stunning on any plate.
Cold-Smoked Szechuan Salmon
Spice Mix
A bold cold-smoked salmon featuring the characteristic tingle of Szechuan pepper and Asian spices. The combination of numbing Szechuan pepper, star anise, and ginger creates a complex, exotic flavor profile. The mild beech smoke harmonizes perfectly with the Asian spices.
Smoked Teriyaki Salmon
Glaze
A Japanese-inspired smoked salmon with a sweet and savory teriyaki glaze. The combination of soy sauce, mirin, and brown sugar creates a glossy crust. Apple wood smoke rounds out the flavor harmoniously.
Whisky-Cured Salmon
Marinade
Whisky lends the salmon a smoky, malty depth that pairs perfectly with the classic salt-sugar cure. The alcohol additionally firms the texture of the fish. A dash of fresh lemon juice rounds out the flavour.
Cold-Smoked Citrus Salmon
Curing Mix
Fresh cold-smoked salmon with a vibrant citrus note from orange, lemon, and lime zest. The citrus oils penetrate the salmon flesh during curing and provide a bright, fresh aroma. Ideal as a light appetizer or on freshly toasted bread.
Cold-Smoked Salmon
Brine
Classic smoked salmon. Sugar-salt cure, pellicle, then cold smoke.
Classic Salmon Jerky
Curing Mix
Tender salmon strips transformed into aromatic jerky through gentle low-temperature dehydration. The combination of salt, brown sugar, and dill gives the fish a balanced, slightly sweet note. Ideal as a protein-rich snack or travel provision.
Scandinavian Salmon Rub Juniper-Dill
Rub
A Nordic-inspired dry blend with juniper, dill and mustard, perfectly suited to salmon, Arctic char or other fatty cold-water fish.
Smoked Pork Tenderloin
Brine
Pork tenderloin cured and hot smoked. Quick to finish, fantastic result.
Smoked Loin Ham (Lachs Ham)
Ham
Delicate, lean loin ham made from pork loin, cold-smoked with beechwood. A German delicacy with tender meat flavor and an elegantly spiced note.
Smoked Lamb Adana
Pepper Crust
Adana Kebab from the Turkish city of the same name is known for its spiciness and high fat content that keeps the meat juicy. In this smoked version, the classic preparation is combined with hot smoking to create a deeper layer of flavor. Lamb with hot pepper and mutton fat creates an unmistakable flavor profile.
Smoked Lamb Baharat
Spice Mix
Baharat is an Arabic spice blend with allspice, black pepper, cinnamon and nutmeg that gives lamb a deep, warm aroma when hot smoking. The combination of sweet and savory spices harmonizes perfectly with the natural flavor of the lamb. This recipe is excellent for lamb shoulder or whole lamb leg.
Smoked Lamb Baharat
Curing Mix
Baharat, the Arab all-spice blend, contains black pepper, cloves, cinnamon, coriander, and nutmeg, giving the lamb a warm, complex seasoning. The meat is dry-rubbed and slowly smoked over mesquite and applewood. This dish is a feast for all the senses, uniting the richness of Arab cuisine with American BBQ style.
Moroccan Lamb Chermoula
Smoking
A classic Moroccan chermoula rub gives the lamb an aromatic herb-citrus crust when hot smoking. Coriander, cumin and paprika form the flavor base, while lemon zest adds freshness. Perfect for lamb shoulder or leg with an intense smoky aroma.
Smoked Lamb Chermoula
Smoking
Chermoula is a North African herb-spice paste made from cilantro, parsley, cumin, and harissa that gives the lamb a vibrant, fresh aroma. Gentle hot smoking over cedar and cherry wood caramelizes and deepens the fresh herbal flavors. A perfect interplay of freshness and smoke.
Smoked Cumin-Chili Lamb
Smoking
A fiery and spicy smoking variation with North African-Mexican influences, where cumin and chili play the lead roles. The robust dry rub forms a crispy, spiced outer crust during smoking while keeping the meat tender and juicy inside. This combination is excellent for lamb ribs or shoulder.
Smoked Lamb with Dukkah
Pepper Crust
Dukkah, the Egyptian nut-spice blend of hazelnuts, coriander seeds and cumin, creates a unique crunchy rub for smoked lamb. The nuts caramelize slightly during smoking and form an aromatic crust. This recipe is particularly well suited for leg of lamb or lamb loin.
Smoked Lamb Kofta
Spice Mix
Classic lamb kofta are made with an aromatic blend of onions, cumin, cinnamon and fresh herbs, then hot smoked in the smoker. The smoking gives the skewers a unique smoky note that wonderfully complements the traditional oriental spices. This recipe combines the street food tradition of the Middle East with barbecue culture.
Smoked Lamb Kofta Spice
Spice Mix
A classic Levantine spice blend for smoked lamb mince skewers, popular in Turkey, Greece, and the Middle East. Fresh herbs like parsley and mint are transformed by the smoke into an irresistible aroma. The low smoking process keeps the kofta juicy and imparts a wonderful smoky note.
Lamb Ras el Hanout Tagine Style
Spice Mix
This recipe combines the complex spice blend ras el hanout with smoking technique for an extraordinary tagine-style flavor experience. The combination of over ten spices creates a deep, warm and slightly sweet aroma layer. Particularly suitable for lamb ribs or lamb neck.
Smoked Rosemary-Garlic Lamb
Spice Mix
A classic Mediterranean-inspired smoking recipe that combines the powerful aromas of rosemary and garlic with fine beechwood smoke. The lamb is treated with an herb-based curing spice mix that keeps the meat juicy and provides intense seasoning. This recipe is especially suited for leg of lamb or lamb shoulder.
Lamb Shawarma Spice Blend
Spice Mix
An aromatic Middle Eastern spice blend perfect for smoked lamb. The combination of cumin, cinnamon, and cardamom gives the meat a deep, warm flavor. Ideal for leg or shoulder of lamb.
Lamb Souvlaki Lemon-Oregano Marinade
Marinade
A fresh, Mediterranean marinade of lemon, oregano, and olive oil that gives the lamb a bright and aromatic character. This Greek classic is complemented by the smoking process with a delicate smoky note without overpowering the fresh citrus aromas. Ideal for lamb pieces on skewers or as cut portions.
Smoked Sumac-Lemon Lamb
Smoking
This recipe combines the fruity-tart note of sumac with fresh lemon for a Mediterranean-Oriental flavor composition. The lamb is dry-rubbed and then hot-smoked, creating an aromatic crust. The sumac gives the meat a unique depth and a slightly ruby-red color.
Smoked Tandoori Lamb
Marinade
An Indian-inspired smoke preparation where lamb is marinated in an aromatic tandoori spice blend with yogurt. Hot smoking imparts a deep smoky note that harmonizes perfectly with the warm spices. The result is tender, juicy meat with a slightly crispy exterior.
Smoked Lamb Tikka Marinade
Marinade
A yogurt-based Indian marinade with intense spices that gives the lamb a vibrant red color and deep smoky flavor. The yogurt tenderizes the meat and creates a wonderful crust when smoking. Typical of tandoori dishes, here adapted for the smoker.
Smoked Lamb Vindaloo Rub
Smoking
A fiery Portuguese-Indian spice rub inspired by the classic Vindaloo dish from Goa. The intense chili heat is mellowed by the smoking process and transformed into a complex, deep flavor. Perfect for lamb shoulder or leg with a bold natural taste.
Lamb Za'atar Flatbread Style
Smoking
Inspired by Levantine za'atar spice, lamb is refined with thyme, sumac and sesame into an aromatic smoked dish. The recipe perfectly emphasizes the earthy and slightly sour notes of the za'atar rub in harmony with mild wood smoke. Ideal for thin lamb chops or lamb loin.
Lamb Bresaola
Curing Mix
Lamb bresaola is a variation of the classic Italian cold cut, made from the lamb hip or leg. The meat is dry-cured, seasoned with Mediterranean herbs, and then air-dried with a touch of cold smoke. The result is a delicate, deep-red charcuterie with an intense aroma.
Herb Lamb Bresaola
Curing Mix
A refined version of Italian bresaola, where lean lamb meat is cured with fresh and dried herbs. The meat is air-dried without smoking and develops an intense, savory flavor. Perfect sliced paper-thin with olive oil and lemon.
Lamb Bresaola with Herb Salt
Curing
A tender Italian-style lamb bresaola cured with aromatic herb salt and lightly cold-smoked for a subtle flavor note.
Smoked Lamb Burger with Feta
Spice Mix
Juicy lamb burger patties are seasoned with a Mediterranean spice blend, stuffed with feta cheese and then hot smoked in the smoker. The feta melts inside the patties, creating a creamy, salty surprise with the first bite. Beech wood gives the burgers a subtle smoky note without overpowering the delicate flavors of the lamb.
Lamb Bündnerfleisch
Curing Mix
A lamb version of the traditional Graubünden air-dried meat, enhanced with cold smoking for additional depth of flavor. The combination of alpine herbs, juniper, and slow smoking yields an intensely aromatic, firm meat. Perfect as charcuterie or to elevate mountain-inspired dishes.
Lamb Cecina
Curing Mix
A Spanish-inspired variation of Cecina, traditionally made with beef but here interpreted with tender-fibered lamb. The meat is cured, smoked, and air-dried until it develops a deep red color and a concentrated, nutty flavor. Ideally served sliced paper-thin with olive oil and lemon.
Lamb Coppa
Spice Mix
A creative interpretation of Italian coppa, made from the lamb neck with its characteristic fat-to-meat marbling. The herb and spice cure gives the meat a Mediterranean note. After maturation in a net, the result is an elegant, aromatic cold cut.
Lamb Mocetta
Spice Mix
Mocetta is a traditional Valle d'Aosta product made from chamois or goat, here reinterpreted as a refined lamb charcuterie. The characteristic herb blend of juniper, rosemary, and bay leaf gives the cold-smoked lamb a unique alpine aroma. The result is a delicately spiced dried meat, traditionally served on thin bread slices with butter.
Lamb Pancetta
Marinade
An elegant interpretation of classic pancetta using lamb belly instead of pork belly. The meat is dry-cured with an aromatic spice blend, rolled, then cold-smoked and air-dried for several weeks. Lamb pancetta impresses with its delicate, slightly gamey flavor and is a true insider tip for charcuterie enthusiasts.
Lamb Pastirma
Pepper Crust
Pastirma is a dried, heavily spiced meat from Ottoman cuisine, traditionally coated with a çemen paste made of fenugreek, garlic and paprika. The lamb is first dry-cured then air-dried before a flavorful spice paste is applied. A light cold smoke deepens the overall aroma.
Lamb Pastirma with Fenugreek
Pepper Crust
Pastirma is a traditional Ottoman dried meat coated with an intense spice paste made from fenugreek (çemen). This lamb recipe follows the authentic method with a characteristic, aromatic crust. The combination of fenugreek, garlic, and paprika creates a distinctive flavor profile.
Lamb Rack Dijon Pepper Crust
Pepper Crust
A premium lamb rack with a crispy Dijon mustard and pepper crust, hot smoked to perfection. The mustard-herb crust forms an aromatic protective layer that keeps the tender meat juicy while adding a spicy note. Cherry wood pairs perfectly with the delicate lamb and sharp mustard.
Rack of Lamb Herb Crust
Pepper Crust
The rack of lamb is coated with an aromatic herb crust of fresh and dried herbs and gently cooked in the smoker. Hot smoking at moderate temperature keeps the meat pink and juicy while the crust becomes crispy and aromatic. A delicate apple wood smoke flavor perfectly rounds off this elegant dish.
Lamb Rub Rosemary-Mint-Garlic
Rub
Aromatic dry blend with Mediterranean herbs perfect for leg of lamb, lamb chops and lamb shoulder.
Pulled Lamb Shoulder
Smoking
Pulled lamb with Mediterranean spices. Perfect in flatbread with tzatziki.
Harissa Smoked Lamb Belly
Smoking
Juicy lamb belly with a fiery harissa marinade, slowly hot-smoked for an intensely spicy flavor experience.
Smoked Lamb Breast with Herb Brine
Brine
A hearty lamb breast cured in an aromatic herb brine with rosemary, thyme and garlic, then slowly hot smoked. The curing makes the meat particularly juicy and flavorful, while the long low-temperature smoking creates incredible tenderness. The result is a smoky, savory dish with a beautiful mahogany-colored crust.
Hot Smoked Lamb Neck Chimichurri
Smoking
Lamb neck is rubbed with an aromatic chimichurri spice blend of parsley, oregano and garlic, then slowly hot smoked. The collagen in the neck melts over the long cooking time, resulting in a juicy, tender outcome. Cherry wood gives the lamb a fruity smoke note that perfectly complements the fresh herb blend.
Smoked Lamb Shank
Smoking
The lamb shank is rubbed with a bold spice mixture and gently hot-smoked over several hours until the collagen is fully converted. The result is buttery-soft meat falling off the bone with an intense smoky note. Oak and cherry wood provide a full, robust smoky flavor.
Smoked Honey-Thyme Lamb Shanks
Glaze
This recipe transforms succulent lamb shanks into an extraordinary smoked dish through a sweet-herby honey-thyme glaze. The glaze is applied toward the end of the smoking process and caramelizes into a shiny, aromatic layer. The combination of beechwood smoke, honey, and thyme creates an irresistible flavor experience.
Mediterranean Air-Dried Leg of Lamb
Curing
A Mediterranean-style air-dried leg of lamb with herbs and olive oil for an intense flavor.
Oriental Leg of Lamb
Smoking
The leg of lamb is rubbed with an aromatic blend of Ras el Hanout, cumin and garlic, then slowly hot-smoked. The combination of spices and smoke creates a deep, complex flavor. Beech and apple wood provide a mild, fruity-smoky character.
Leg of Lamb Ras el Hanout
Smoking
An aromatic leg of lamb rubbed with North African Ras el Hanout spice blend and hot smoked. Complex spices like cinnamon, cumin and coriander give the meat a deep, exotic flavor. Smoking with fruit wood perfectly complements the sweet and spicy aromas.
Leg of Lamb Tzatziki Marinade
Marinade
A juicy leg of lamb marinated in a Greek Tzatziki-style yogurt-cucumber marinade and then hot smoked. The acidity of the yogurt makes the meat particularly tender, while garlic, dill and mint provide fresh flavors. Smoking with beech wood gives the lamb an elegant, mild smoky note.
Atlas-Style Dried Lamb Leg
Curing
Inspired by the North African Berber traditions of the Atlas Mountains, where lamb meat is cured with aromatic spices and dried in fresh mountain air. The spice blend of ras el hanout, harissa spices, and cumin gives the meat an exotic, deep flavor profile. This recipe combines traditional preservation methods with intense spices of the Maghreb.
Mint Lamb Chops
Marinade
Lamb chops are marinated with a fresh mint-garlic marinade and briefly hot-smoked at higher temperature. The higher smoker temperature creates a light crust while keeping the center tender and pink. Apple and cherry wood complement the fresh mint note.
Oriental Lamb Pastrami
Smoking
Spiced lamb pastrami with oriental spices such as cumin, coriander and sumac, cured and hot-smoked.
Rosemary Lamb Ribs
Smoking
Lamb ribs are rubbed with a savory rosemary-garlic mixture and slowly smoked at low temperature. The fat renders out, making the ribs tender and aromatic. Cherry wood lends the lamb a slightly sweet smoky note.
Hot Smoked Lamb Ribs with Thyme and Honey
Smoking
Tender lamb ribs with an aromatic thyme-honey glaze, slowly hot-smoked to perfection.
Lamb Ribs Za'atar
Spice Mix
Tender lamb ribs seasoned with the Levantine Za'atar spice blend of thyme, sumac and sesame, hot smoked until the meat falls off the bone like butter. The earthy and slightly acidic notes of Za'atar form a wonderful combination with the intense lamb flavor. Fruit wood enhances the Mediterranean spices and creates a golden crust.
Lamb Ham
Brine
Lamb ham is made from the leg of lamb and preserved through wet curing followed by cold smoking. The meat gains a subtle, spiced flavor from juniper and bay leaf. The resting period is crucial for aroma development.
Provençal Lamb Ham
Curing Mix
A tender lamb ham from the leg, refined with classic Provençal herbs. The slow cold smoking with beechwood gives the meat a fine, aromatic note. Ideal as cold cuts or antipasto.
Cold-Smoked Lamb Ham with Rosemary and Garlic
Smoking
A tender lamb ham cured with rosemary and garlic, then gently cold-smoked to develop an elegant smoky aroma.
Smoked Lamb Shoulder with Pomegranate
Glaze
A whole lamb shoulder is treated with a sweet-tart pomegranate glaze and an aromatic spice blend of cumin, cinnamon and coriander. During the long smoking process, the glaze caramelizes into a wonderful crust while the meat becomes butter-soft inside. The result is an orientally inspired masterpiece with complex flavors.
Harissa Lamb Shoulder
Marinade
The lamb shoulder is generously rubbed with homemade harissa paste and smoked for many hours at low temperature. The connective tissue slowly breaks down, making the meat buttery soft and easy to pull. The heat of the harissa pairs perfectly with the mild beech smoke.
Lamb Speck with Juniper
Pepper Crust
A robust lamb speck inspired by South Tyrolean tradition, refined with a generous juniper crust and characteristic cold smoke. The lamb belly is dry-cured, coated with spices, and slowly cold-smoked then air-dried. The result is an aromatic, lightly smoky speck with the distinctive character of mountain herbs.
Smoked Classic Merguez Lamb Sausages
Curing Mix
Classic North African merguez sausages are made from seasoned ground lamb filled into sheep casings and then gently hot smoked. The characteristic red color and spiciness comes from harissa and smoked paprika powder, complemented by cumin and fennel seeds. Smoking with beech wood gives the sausages additional depth while also preserving them.
Landjäger (German Dried Sausage)
Curing Mix
Landjäger is a pressed, air-dried and cold-smoked raw sausage made from beef and pork. The characteristic rectangular shape is created by pressing during the curing process. It is firm to cut, intensely seasoned and has a long shelf life.
Swabian Country Hunter Sausage
Raw Sausage
The Landjäger is a Swabian dry-cured sausage pressed into rectangular shapes in pairs and cold-smoked. It is one of Germany's oldest preserved sausages, originally made as a durable provision for hunters and travelers.
Lap Cheong – Chinese Cured Sausage
Curing Mix
Lap Cheong is a traditional Chinese cured sausage made from seasoned pork and pork fat. It is marinated with rice wine, soy sauce, and sugar, then air-dried or smoked. The result is a sweet-savory sausage with an intense umami flavor.
Lap Cheong – Smoked Chinese Pork Sausage
Curing Mix
Lap Cheong is a traditional Chinese sweet and savory dried sausage that gets its characteristic flavor from rice wine, soy sauce, and sugar. The sausage is stuffed into pork casing, cured, and then cold or warm smoked until it develops a deep mahogany color and firm texture. It serves as an ingredient in numerous Asian dishes or is eaten plain as a snack.
Lardo – Italian Back Fat
Curing Mix
Lardo is cured and aged back fat from Italy, prepared without smoking. The fat is rubbed with an aromatic spice mixture and dry-cured for several weeks. The result is a melt-in-your-mouth, flavorful fat of exceptional quality.
Leberkäse
Scalded Sausage
Leberkäse mit Thermomix
Smoked Liver Meatloaf
Curing Mix
Unlike classic Fleischkäse, Leberkäse actually contains a portion of pork liver, which gives the product a stronger color and more intense flavor. Smoking adds additional aromatic complexity. The result is a savory cold cut with a characteristic brown crust.
Fine Herb and Cognac Liverwurst
Cooked Sausage
An exquisite fine liverwurst with fresh herbs and the sophisticated aroma of cognac, inspired by French charcuterie tradition and ideal as a fine cold cut or appetizer.
Fine Classic Pork Liverwurst
Cooked Sausage
Classic fine liverwurst is a traditional German product made from pork, pork liver and fatback, achieving a spreadable texture through fine emulsification.
Coarse Thuringian-Style Liverwurst
Cooked Sausage
Thuringian liverwurst is a coarse, spicy cooked sausage with characteristic meat pieces and the typical aroma of marjoram and caraway, rooted in the Thuringian home slaughter tradition.
Lemon Pepper Chicken Wings
Smoking
These fresh and spicy chicken wings rely on the classic combination of intense citrus aroma and coarsely ground black pepper. Smoking over lemon wood or alder amplifies the citrus notes and creates a particularly aromatic flavor profile. The wings are perfect for those who prefer a bright, fresh alternative to heavy BBQ sauces.
Lebanese Lamb Shawarma
Spice Mix
An aromatic Lebanese spice blend of warm spices gives the lamb a deep, oriental note. The meat is slowly hot-smoked until it is buttery tender and juicy. Perfect for wraps or as a main course with flatbread.
Lomo Embuchado
Marinade
Lomo Embuchado is a Spanish whole-muscle product made from pork loin, marinated with an aromatic paprika-garlic paste, then stuffed into a casing and air-dried. It is one of the finest Spanish charcuterie products and is characterized by its tender, lean cross-section. The long aging gives it an intense, complex flavor profile.
Longanisa – Philippine Breakfast Sausage
Marinade
Longanisa is a flavorful Philippine pork sausage prepared sweet or garlicky depending on the region. This version follows the sweet style from Pampanga with brown sugar, garlic, and annatto oil for the characteristic red color. The sausages are fried or smoked after a short curing period.
Cured Longaniza
Spice Mix
Longaniza is a traditional Spanish raw sausage that varies greatly in seasoning by region, but always impresses with its elongated shape and aromatic character. In its cured variant, it develops a deep, spicy aroma with distinct hints of anise and paprika. The drying gives it a firm, sliceable texture.
Lonza
Spice Mix
Traditional Italian cured pork loin from pork muscle. Seasoned with classic herbs and air-dried for several weeks.
Lonza (Air-dried pork loin)
Curing Mix
Lonza is a classic Italian charcuterie product made from the pork loin, dry-cured and then air-dried. The combination of mild spices and long drying time results in a tender, aromatic product with a nutty flavor. Careful temperature and humidity control during maturation is essential.
Italian Lonza with Fennel (Cured Pork Loin)
Ham
Lonza is a traditional Italian air-cured ham made from pork loin or tenderloin, produced mainly in Umbria, the Marche region and Sicily. The lean meat is flavored with fennel seeds and Mediterranean spices then air-dried, giving it an elegant, delicate flavor.
Greek Loukaniko Sausage
Scalded Sausage
Loukaniko is the classic Greek fresh sausage, distinguished by its unique combination of fresh orange zest and fennel seeds giving it an unmistakable aroma. It is one of the oldest sausage traditions in Greek cuisine and is often served smoked or freshly grilled.
Luftgetrocknete Salami, scharf
Raw Sausage
Einfache Salami selber machen
Lyoner (German Bologna)
Curing Mix
Lyoner is a classic German cooked sausage with a fine, smooth texture and mild flavor. It is smoked in a large artificial or natural casing and then poached. The pink color comes from curing with nitrite curing salt.
Mac and Cheese with Smoked Cheese
Processed Cheese
Classic American mac and cheese in a smoky version with smoked gouda and cheddar.
Mackerel
Brine
Whole mackerel — fatty, absorbs smoke beautifully.
Malaysian Rendang Ribs
Smoking
Beef ribs are marinated in an aromatic rendang spice paste of lemongrass, galangal, and coconut milk, then slowly smoked. The complex layering of spices recalls traditional Malaysian beef rendang, enhanced by an irresistible smokiness. The result is an extraordinary fusion BBQ experience.
Mango Habanero BBQ Sauce
Sauce / Dip
A fruity and fiery BBQ sauce combining tropical mango with the intense heat of habanero peppers.
Tajín Mango Strips
Dehydrating
Ripe mango strips are generously sprinkled with the Mexican Tajín spice blend of chili, lime, and salt, then slowly dehydrated. The result is an intensely aromatic snack that perfectly captures the classic Mexican street food combination. Sweet, spicy, salty, and sour all at once – an irresistible flavor experience.
Mango Fruit Leather
Other
Mango fruit leather is a sweet, chewy fruit snack made from pureed mango, gently dried in a dehydrator. The natural sweetness of the mango concentrates during drying, resulting in an intensely fruity product. Ideal as a healthy on-the-go snack.
Marinated Prawns with Lime, Coriander and Garlic
Marinated
Fresh prawns in an aromatic lime, coriander and garlic marinade that gives this seafood dish a vibrant, citrus-fresh character.
Italian Marinated Anchovies with Lemon and Parsley
Marinated
Tender anchovy fillets in a fresh lemon and parsley marinade – a classic Italian antipasto.
Smoked Beef Marrow Bones
Glaze
Fresh beef bones are coated with an aromatic herb and salt glaze and slowly heated in the smoker. The bone marrow becomes creamy from the heat and takes on the smoky flavor of cherry wood. A rustic dish that is unparalleled as a starter with toasted bread and gremolata.
Moroccan Chermoula
Sauce / Dip
Aromatic North African marinade made from coriander, cumin and lemon, ideal for fish and poultry.
Moroccan Smoked Lamb Kefta
Spice Mix
Traditional Moroccan kefta made from minced lamb with spices like cumin, coriander and paprika. The minced meat mixture is shaped onto skewers and hot-smoked in a smoker. The result is an aromatic, juicy dish with an intense smoky flavor.
Smoked Moroccan Lamb Mechoui
Spice Mix
Mechoui is a North African feast dish where a whole lamb or shoulder is slowly cooked over fire. This version adapts the recipe for the smoker using a blend of cumin, coriander and Ras el Hanout. The result is an intensely spiced, crispy on the outside and tender on the inside lamb.
Moroccan Dried Lamb (Gueddid)
Spice Mix
Gueddid is a traditional Moroccan dried meat typically made at Eid al-Adha. The lamb is seasoned with salt, coriander, cumin and caraway, then sun-dried. A light cold smoke with argan or beech wood adds extra depth and improves shelf life.
Dutch Style Matjes Mildly Salted
Marinated
Traditional Dutch matjes herring, lightly salted and marinated for a mild, creamy flavor.
Mediterranean Pork Loin
Smoking
The pork loin is rubbed with an aromatic Mediterranean herb rub of rosemary, thyme, and garlic and marinated overnight in the refrigerator. Hot-smoking over fruit wood creates a spicy crust with a tender, juicy core. The result is a light, aromatic alternative to classic smoked pork roast.
Horseradish Cream Sauce
Sauce / Dip
A creamy, zesty horseradish sauce that pairs perfectly with roast beef, pulled beef or smoked brisket.
Memphis BBQ Rub
Smoking
A classic dry rub from Memphis, Tennessee, known for its balanced mix of sweetness, heat, and smoke. It is traditionally applied to pork ribs and smoked without sauce. The result is a crispy, aromatic crust with deep smoky flavor.
Memphis BBQ Sauce
Sauce / Dip
A full-bodied tomato-mustard BBQ sauce from Memphis with a sweet and spicy note, ideal for ribs and pulled pork.
Memphis Dry Rub Classic
Rub
A classic paprika-garlic rub from Memphis, perfect for pork ribs and pulled pork.
Merguez Sausage
Scalded Sausage
Merguez is a North African fresh sausage made from ground lamb or beef, characterized by its fiery flavor from harissa paste and spices such as coriander and cumin. It is ubiquitous in Maghrebi cuisine from Morocco to Tunisia.
North African Merguez Spice Blend Harissa-Cumin
Rub
Fiery North African spice blend with harissa spices, cumin and coriander for authentic merguez sausages made from ground lamb or beef.
Mettwurst (Spreadable)
Spice Mix
Spreadable Mettwurst is a soft, cold-smoked raw sausage made from pork that is consumed directly without further ripening. The texture is fine and spreadable, the taste is strong and spicy with a subtle smoky note. Hygienic processing and swift work under refrigeration are essential.
Northern German Fine Mettwurst
Raw Sausage
Northern German Mettwurst is a finely ground, spreadable to sliceable raw sausage made from pork, which develops its characteristic mildly spiced flavor through cold maturation and light smoking. It is traditionally spread on bread or served as cold cuts in northern Germany.
Mexican Adobo Marinade Chipotle-Lime
Sauce / Dip
A smoky and fiery Mexican adobo marinade with chipotle chilies and fresh lime for an intense BBQ experience.
Mexican Carne Asada Rub
Smoking
A vibrant Mexican rub made from citrus flavors, cumin, and chili, classically used for flank or skirt steak. The marinade gives the meat an intense, slightly smoky note with fresh acidity. Hot smoking creates a wonderful crust with complex flavor.
Mexican Al Pastor-Style Smoked Pork
Marinade
Inspired by the classic Mexican trompo dish, this recipe combines pineapple, chipotle, and achiote into a vibrant smoking marinade. The combination of fruity acidity and earthy chilies creates a deeply aromatic crust. Ideal for tacos or as a standalone main course.
Romanian Mici (Grilled Minced Meat Rolls)
Spice Mix
Mici are small cylindrical Romanian minced meat rolls made from pork and beef, traditionally prepared on the grill or in a smoker. They get their characteristically light texture from baking soda and are seasoned with fresh garlic and thyme. In Romania, Mici is an indispensable national dish, served with mustard and fresh bread.
Miso Butter Glaze
Sauce / Dip
A creamy Japanese-inspired glaze with white miso and salted butter that lends a deep umami flavor to any grilled food.
Miso Smoked Butter
Smoke Butter
Japanese-inspired smoked butter with white miso and sesame for a deep umami flavor that transforms soups, noodles and steamed vegetables.
Mocetta – Italian Alpine Cured Beef
Curing Mix
Mocetta is a traditional air-dried beef from the Aosta Valley in the Italian Alps, cured with alpine herbs and juniper. Originally made from chamois or ibex meat, beef is predominantly used today. The result is an aromatic, herb-rich dried meat with fine seasoning.
Mongolian BBQ Sauce Ginger Garlic
Sauce / Dip
Spicy Mongolian BBQ sauce with fresh ginger, garlic and brown sugar for an intense sweet-salty flavor.
Mongolian BBQ Beef
Spice Mix
Inspired by authentic Mongolian Khorkhog, beef is hot-smoked with onions, garlic, and earthy spices. The bold smokiness harmonizes perfectly with the hearty seasoning of cumin and black pepper. A rustic, satisfying BBQ experience from the steppes of Central Asia.
Montreal Steak Jerky
Spice Mix
Inspired by the famous Montreal steak spice blend, this jerky combines bold flavors like coriander, pepper, and garlic in an intense marinade. The result is a hearty, savory jerky with an authentic steakhouse character. Especially popular among meat lovers who prefer classic, rustic flavor profiles.
Hot-Smoked Red Grouse with Whisky
Marinade
The quintessentially Scottish red grouse is refined with a whisky-juniper berry marinade and hot-smoked over oak wood. The peaty smoke character of the whisky harmonizes perfectly with the strong, earthy flavor of the grouse. An extraordinary recipe that brings the aromas of the Scottish Highlands to the smoker.
Morcela Portuguese Blood Sausage
Curing Mix
Morcela is the traditional Portuguese blood sausage, which differs significantly from other European blood sausages through its seasoning with cinnamon, cloves and fresh mint. It is a central product of the Portuguese Matança (home slaughter) and is typically smoked and then served fried or grilled. The combination of sweet spices and fresh herbs gives it a unique aromatic profile.
Smoked Iberian Morcilla
Spice Mix
Smoked Morcilla Ibérica is a Spanish blood sausage with the characteristic aroma of Pimentón de la Vera and oregano. Unlike other blood sausages, it contains no rice but is made exclusively from pork blood, fatback, and spices. Cold smoking with oak wood gives it an intense, earthy smoky character.
Iberian Morcón
Curing Mix
Morcón is a large-caliber, coarse-grained raw sausage from southwestern Spain, made from the noblest cuts of Iberian pork. Its thick, rustic natural casing and long maturation develop an intense, complex flavor profile with nutty and spicy notes. It is considered the worthy alternative to Ibérico Lomo and is a festive product of Extremaduran cuisine.
Mortadella Bologna
Spice Mix
Mortadella Bologna is Italy's most famous IGP cooked sausage, originating from Bologna in Emilia-Romagna. It is made from finely emulsified pork mixed with cubes of lard and enriched with green pistachios. Slow oven cooking gives it its characteristic pink color, tender texture, and unmistakable, mildly spiced aroma.
Mustard Mop Sauce Mustard-Vinegar-Cayenne
Sauce / Dip
A spicy and tangy Carolina-style mop sauce with mustard and cayenne, ideal for pulled pork and spare ribs.
Nashville Hot Rub
Rub
A fiery, intensely spicy rub in the style of legendary Nashville Hot Chicken, featuring bold cayenne and smoky paprika – perfect for chicken but also great on pork.
Nduja (Calabrian Spreadable Salami)
Spice Mix
Nduja is a Calabrian spreadable salami with an extremely high fat content and intense heat from large amounts of Peperoncino chili. The soft, spreadable texture is achieved through the high fat ratio and warm fermentation. It is versatile as a bread spread, pizza topping, or cooking ingredient.
Nduja Calabrian Spicy
Fermenting
Spreadable, fiery Calabrian raw sausage made from pork and plenty of peperoncino, traditionally fermented and aged.
Nduja Calabrian Spreadable Salami
Raw Sausage
Nduja is a spreadable, fiery cured sausage from Calabria, southern Italy, known for its soft texture and intense heat from a large proportion of chili peppers and fatty pork belly.
Nem Chua – Vietnamese Fermented Pork Roll
Curing Mix
Nem Chua is a Vietnamese specialty made from raw, fermented pork with a characteristic sour note from natural lactic acid fermentation. The mixture of pork mince, pork skin, and seasonings is tightly rolled and fermented at room temperature for several days. Subsequent light cold smoking stabilizes the product and adds a subtle smoky note.
Nigerian Suya Beef
Smoking
Suya is a classic West African street snack made from thin beef strips marinated in a spicy peanut mixture and grilled over an open fire. The spice blend, also called Yaji, contains roasted peanuts, ginger, and chili powder. The result is intensely spiced, slightly smoky meat with a crispy crust.
North African Harissa
Sauce / Dip
A fiery and smoky harissa paste following North African tradition, made with roasted red chilis, cumin and coriander.
North German Rollmops with Onions and Spices
Marinated
Classic North German rollmops made from salted herrings are rolled with onions, gherkins and pickles and marinated in a slightly sweet vinegar brine.
Norwegian Stockfish
Other
Stockfish is one of the oldest preservation methods in the world, originating from northern Norway. Cod is dried without salt in the fresh arctic air for several months. The result is an extremely shelf-stable product with an intense flavor.
Nuss Ham – Cold Smoked
Curing
Nuss ham is made from the pork knuckle (top round) and is known for its tender texture and mild smoky flavor. The piece is dry-cured and then cold-smoked multiple times. The repeated smoking process creates a beautiful mahogany color and a balanced smoky aroma.
Nuremberg Smoked Sausage
Spice Mix
The Nuremberg Smoked Sausage is a fine grilling sausage that is brined and then cold- or hot-smoked. The smoking process gives it a golden-brown casing and an intense, spiced aroma. Marjoram and nutmeg are the defining spices of this Franconian specialty.
Nuremberg Grilled Bratwurst
Scalded Sausage
The Nürnberger Rostbratwurst is a small, delicate, protected sausage (PGI) made from pork, refined with marjoram as its signature spice. It is 7-9 cm long, weighs only 20-25 g, and is traditionally served three to a bread roll.
Smoked Nuts & Almonds
Other
Smoked seasoned cashews, almonds, walnuts. Perfect cigar snack!
Ox Brisket Mustard Pepper Crust
Pepper Crust
Classic Texan brisket tradition meets European mustard flavors in this irresistible recipe. A coating of coarse mustard serves as a binder for a bold pepper crust that forms a spectacular bark during long smoking. The result is a juicy, flavorful brisket with an incomparably spiced outer layer.
Smoked Oxtail
Smoking
Oxtail is rubbed with a bold spice mixture and hot-smoked over many hours at low temperature. The collagen-rich meat becomes incredibly tender through the long cooking process and falls nearly off the bone. Hickory and oak provide an intense, robust smoky flavor.
Dried Oregano
Spice Mix
Oregano is one of the herbs that gains significantly in aroma intensity through drying. The essential oils concentrate as water is removed, making dried oregano more aromatic than the fresh version. Indispensable in Mediterranean and Mexican cuisine.
Italian Rolled Pancetta with Pepper
Ham
Pancetta Arrotolata is a rolled Italian belly bacon made from pork belly and air-dried. Originating from central Italian tradition, it is characterized by its distinctive pepper crust and aromatic spice profile.
Pancetta Tesa – Flat Cured Belly
Curing Mix
Pancetta Tesa is the classic flat, cured, and air-dried pork belly from Italian cuisine. The piece is dry-cured, seasoned, and then air-dried. Unlike Pancetta Arrotolata, this cut is not rolled.
Grilled Paneer Tikka Indian Spiced
Grilling Cheese
Spicy Indian paneer in yogurt tikka marinade grilled on the barbecue with colorful vegetables.
Peppers & Jalapeños (ABTs)
Other
Halve peppers. Stuff jalapeños with cream cheese (ABTs). Amazing side dish!
Pastirma – Spiced Cured Beef
Pepper Crust
Pastirma is a traditionally cured and air-dried beef from the Middle East and Balkans, coated with a characteristic fenugreek spice paste (Çemen). The intense spice paste protects the meat during drying and gives it its distinctive aroma. It is served sliced paper-thin.
Pastirma Armenian Style
Pepper Crust
Pastirma is one of the oldest known meat preservation products in the world, originating from the Armenian-Anatolian culinary tradition. The cured beef is coated with a bold spice paste of fenugreek, paprika, garlic, and cumin, then air-dried. Its intense, pungent aroma and bold flavor make Pastirma unmistakable.
Pastirma Çemen Spice Crust
Pepper Crust
Pastirma is an air-dried beef from Ottoman cuisine, coated with an intense çemen paste made from fenugreek, garlic, and paprika. The spice paste forms an aromatic crust that protects the meat and gives it its distinctive flavor. Production takes several weeks and requires controlled temperature and humidity conditions.
Pastrami
Curing Mix
New York classic. Beef brisket cured, seasoned, smoked and steamed.
New York Style Pastrami Coriander-Pepper
Ham
Classic New York pastrami made from beef brisket, cured and smoked with an aromatic coriander-pepper crust. Originally brought to the US by Eastern European Jewish immigrants.
Pastrami Curing Spice Coriander-Pepper
Rub
Bold American-Jewish curing and rub blend with coriander, black pepper and garlic, the classic choice for pastrami made from beef brisket or silverside.
Peameal Bacon
Brine
Peameal Bacon is the original form of Canadian back bacon and is traditionally rolled in a pea flour crust, giving it its characteristic texture. The lean loin is cured in a sweet-salty maple syrup brine and then rolled in yellow cornmeal or historically in pea flour. It is not smoked but fried fresh in a pan or baked.
Peking Smoked Duck
Smoking
A classic interpretation of Peking duck where the bird is rubbed with an aromatic spice blend and then hot-smoked. The crispy skin and juicy meat result from a combination of dry curing and gentle beech smoke. The result is a deeply caramelized, fragrant poultry dish.
Smoked Peking Duck
Glaze
The classic Peking duck is glazed with a honey-soy mixture and then hot smoked. The crispy lacquered skin and juicy meat are achieved through multi-hour drying before smoking. Cherry wood lends a pleasant sweetness to the meat.
Pemmican
Other
Pemmican is the most original long-term provisions of North American indigenous peoples, consisting of dried ground beef, rendered tallow and optionally dried berries. The ratio of fat to dried meat is critical for shelf life and caloric density – up to 3000 kcal per 100 g are possible. Correctly made and stored in airtight containers, pemmican can be kept without refrigeration for years.
Pemmican Blueberry
Other
This blueberry variant of traditional pemmican combines the intense meat flavor with the sweet-tart note of dried blueberries. The anthocyanins in blueberries provide valuable antioxidants, making this energy bar particularly nutritious. Perfect as a compact energy supply for outdoor adventures.
Pemmican Cranberry
Other
Pemmican is a high-energy dried meat product of North American indigenous peoples, consisting of dried beef, rendered fat and dried fruits. The cranberries give this variant a pleasant acidity and important vitamins. It is an ideal energy booster for outdoor activities and long hikes.
Peri-Peri Chicken Drumsticks
Marinade
Fiery chicken drumsticks in an authentic peri-peri marinade made from African bird's eye chilies, garlic and lemon following Portuguese-African tradition. Hot smoking slightly softens the heat and adds a complex smoky note that takes the dish to a new level. Perfect for those who like it spicy and aromatic.
Smoked Guinea Fowl with Herb Butter
Smoking
Juicy guinea fowl is refined with aromatic herb butter under the skin and hot smoked in fruit wood smoke.
Guinea Fowl Thyme Spice Blend
Spice Mix
Guinea fowl, known for its robust and slightly game-like flavor, is enhanced with a Mediterranean thyme spice blend and hot smoked. The spicy crust protects the lean meat from drying out and creates a complex flavor profile. Cherry wood complements the meat flavor with a pleasant, fruity-sweet smoke note.
Hot Smoked Guinea Fowl
Smoking
Guinea fowl has a more robust flavor than chicken and is excellent for smoking. An aromatic dry rub enhances the gamey taste of the guinea fowl further. Slow smoking at medium temperature keeps the meat juicy and tender.
Peruvian Anticuchos Marinade
Marinade
Anticuchos are an iconic Peruvian street food, traditionally made from beef heart marinated in a spicy Ají Panca marinade. This marinade combines Peruvian chilies with cumin and vinegar for a deep, slightly acidic seasoning. When smoked, the skewers caramelize on the outside while remaining juicy and tender inside.
Peruvian Ceviche with Lime and Chili
Marinated
Fresh white fish is cold-cured in lime juice and refined with chili, red onions and coriander into a classic Peruvian ceviche.
Pepper Snack Sausage
Spice Mix
Pfefferbeißer are short, thin cold-smoked raw sausages with a strong pepper flavor and a characteristic snap when bitten. They ripen relatively quickly due to their small diameter and are typical snack sausages for direct consumption. Coarse black pepper is the defining spice.
Peach BBQ Relish with Caramelized Onions
Sauce / Dip
A fruity, sweet-savory relish made from ripe peaches and deeply caramelized onions, perfect for grilled meats.
Peach Chipotle BBQ Sauce
Sauce / Dip
A sweet and smoky BBQ sauce made from ripe peaches and spicy chipotle chilies with a deep smoky undertone.
Peach Halves with Lavender
Other
Aromatic dried peach halves, refined with fragrant lavender and a hint of honey. The slow dehydration concentrates the natural peach flavor and harmoniously combines it with the floral lavender notes. This delicacy is excellent as a snack, in granola, or as a side for cheese boards.
Peach Fruit Leather
Other
Peach fruit leather is a natural fruit snack made by slowly dehydrating pureed peach flesh. The natural sweetness of the peaches becomes intensely concentrated. The result is a chewy, aromatic fruit leather.
Mushroom Jerky
Marinade
Mushroom jerky is a vegan alternative to classic meat jerky and is made from thick portobello or oyster mushroom slices. A smoky marinade of tamari, liquid smoke, and spices gives the mushrooms a deep, hearty umami flavor. The result is a chewy, intensely flavored, and protein-rich snack.
Mushroom Jerky Dehydrated Oyster Mushrooms Spicy
Mushrooms
Boldly seasoned oyster mushrooms are gently dehydrated in the smoker, developing a chewy, meat-like jerky texture.
Mushroom Jerky Soy Sauce
Marinade
Hearty portobello mushrooms are marinated in a savory soy sauce blend and slowly dehydrated. The result is a chewy, umami-rich jerky with deep salty flavor. Ideal as a protein-rich snack on the go.
Homemade Mushroom Powder
Dehydrating
Fresh mushrooms are gently dehydrated at low temperature and ground into a fine umami powder. Porcini or Shiitake mushrooms work particularly well and deliver an exceptionally deep flavor profile. The mushroom powder is an outstanding flavor enhancer for meat rubs and marinades.
Plockwurst (German Cured Slicing Sausage)
Curing Mix
Plockwurst is a North German raw sausage known for its firm texture and intense smoked flavor. It is made from finely ground beef and pork fat back, developing its characteristic dark outer casing through multiple rounds of cold smoking. It is a classic sliced sausage with a long tradition.
Hawaiian Poke Bowl Soy-Sesame
Marinated
Fresh Hawaiian tuna poke with a savory soy-sesame marinade served in a rice bowl.
Polish Wedding Kielbasa
Curing Mix
Kielbasa Weselna is a traditional Polish wedding sausage made from coarsely ground pork with a pronounced garlic and marjoram character. It is cold smoked and then hot smoked to develop a firm texture and golden-brown casing. This sausage is a classic of Polish meat tradition and is served at celebrations.
Polish Bigos-Style Smoked Pork
Curing Mix
Inspired by the Polish national dish Bigos, this pork is seasoned with juniper berries, bay leaf, and marjoram then hot-smoked. The hearty smoky note harmonizes perfectly with traditional Polish stew flavors. Ideal for ribs or shoulder.
Porchetta from Ariccia
Spice Mix
Porchetta Ariccia originates from the small town of Ariccia in the Castelli Romani and is considered the original form of porchetta. Unlike the Roman version, the whole suckling pig is used here, stuffed with plenty of wild fennel and spices. Hot smoking gives the meat a golden-brown, aromatic crust.
Roman Porchetta
Spice Mix
Roman Porchetta is a classic Italian dish made from rolled pork belly with herbs and garlic. The meat is hot-smoked to achieve a crispy crust and juicy interior. Rosemary, fennel, and garlic give the dish its distinctive aroma.
Portuguese Chorizo (Chouriço)
Marinade
Portuguese Chouriço differs from the Spanish version through a higher proportion of wine marination and milder paprika. The sausage is traditionally lightly smoked and air-dried until firm slicing consistency is reached. The characteristic flavor comes from the interplay of paprika, wine, and garlic.
Portuguese Salted Dried Cod (Bacalhau)
Curing Mix
Bacalhau is Portugal's national product, created by salting and then drying cod. The fish is first cured in a thick layer of salt and then dried in the air or in drying facilities. This process creates an intensely savory, very shelf-stable product.
Traditional Head Cheese / Pressed Brawn
Cooked Sausage
Head cheese is a classic German cooked sausage made from pork head meat, rinds and offal, sliced and eaten cold. Its roots lie in farmhouse butchery where every part of the pig was utilized.
Portuguese Presunto
Curing Mix
Portuguese presunto is a fine dry-cured ham produced especially in the regions of Chaves and Barrancos. It is rubbed with sea salt, paprika, and garlic, then aged in the mountain air of Portugal. The result is a deep-red ham with a nutty, mild flavor.
Prime Rib Whisky Rub
Smoking
A bold rub with smoky whisky notes for an impressive prime rib from the smoker. The combination of coarse sea salt, black pepper and whisky essence creates a dark, aromatic crust. Ideal for long, slow cooking at low temperatures.
Smoked Prime Rib
Pepper Crust
Smoked prime rib is the showpiece of American festive cooking, combining the nutty aroma of the rib roast with a fine smoky flavor. The goal is an evenly cooked core with a delicate pink color and a flavorful herb crust. The reverse sear method delivers perfect results.
Prosciutto di Parma Style Ham
Curing Mix
A delicately salted, air-dried raw ham following Italian tradition from the Emilia-Romagna region. The long aging period of at least 12 months gives it a sweet, nutty aroma with a tender, melt-in-the-mouth texture. Only sea salt and time are the ingredients of this classic premium ham.
Grilled Provolone Italian Style
Grilling Cheese
Classic Italian grilled provolone with olive oil and fresh herbs.
Croatian Pršut
Curing Mix
Croatian Pršut is an air-dried raw ham from Dalmatia and Istria with an intense, spicy aroma. It is cold-smoked and aged in fresh sea air, which gives it its distinctive character. The combination of the Bura wind and beech smoke makes it a culinary speciality.
Pulled Lamb Pita
Smoking
Lamb shoulder is smoked low and slow until the meat is buttery soft and pulls apart effortlessly. The combination of oriental spices and cherry wood smoke creates an aromatic pulled meat perfect for pita breads. After smoking, rest briefly in foil so the juices redistribute evenly.
Pulled Pork
Smoking
Pork shoulder (Boston Butt) rubbed with spices and slowly smoked until it falls apart.
Pulled Pork Rub Sweet-Smoky
Rub
A balanced sweet-smoky spice blend specifically for pork shoulder or pork neck, forming a wonderful bark during long cooking.
Turkey Jerky Sriracha Honey
Dehydrating
Spicy-sweet turkey jerky with the distinctive heat of sriracha and a honey-like sweetness.
Cold Smoked Turkey Ham Classic
Curing
Juicy, classically cured turkey ham that acquires a delicate, golden-brown smoke note through gentle cold smoking with beech wood.
Quatre Épices French Spice Blend
Rub
Classic French four-spice blend of pepper, nutmeg, ginger and cloves, traditionally used for terrines, pâtés, game meat and pork.
Ranch Style Jerky
Spice Mix
This jerky takes the beloved flavors of American ranch dressing seasoning and translates them into a delicious dried meat snack. Herbs like dill and parsley combined with garlic and buttermilk powder create a unique, creamy-savory taste. A real insider tip for anyone looking to take jerky to a new flavor level.
Beetroot Chips
Glaze
Vibrant red beetroot chips are sliced paper-thin and dehydrated with a sweet-savory glaze. The natural sweetness of beetroot is beautifully balanced by balsamic vinegar and sea salt. The result is intensely colored, crispy chips with a complex flavor profile.
Ras el Hanout Spice Rub
Rub
A complex floral and spicy Moroccan spice blend with rose petals and warm spices, excellent for lamb, chicken and beef.
Ras el Hanout Smoking Blend
Spice Mix
Ras el Hanout, meaning 'head of the shop' in Arabic, is a premium North African spice blend with up to 30 ingredients. This simplified smoking version preserves the characteristic rose and lavender aromas that give meat a floral depth. Particularly suitable for lamb and poultry smoked over cedar or apple wood.
Smoked Maple Syrup
Glaze
High-quality maple syrup is cold-smoked, gaining a fascinating new dimension of caramel sweetness and spicy wood smoke. This refined syrup is ideal as a topping for pancakes, waffles, and ice cream or as an ingredient for extraordinary cocktails. Hickory wood gives the syrup a bold, characterful smoky note.
Smoked Butter for Desserts
Other
High-quality sweet cream butter is cold-smoked and refined with sea salt and vanilla into an exclusive dessert butter. The combination of smoky aroma, sweetness, and salt makes this butter an extraordinary accompaniment for waffles, cakes, and warm desserts. Apple wood provides a fruity, mild smoke flavor that harmonizes perfectly with sweet dishes.
Smoked Cocktail Cherries
Other
Fresh sweet cherries are cold-smoked and then preserved in an aromatic syrup. The smoke gives the cherries a deep, complex note, perfect for cocktails and desserts. Beech and cherry wood provide a mild, fruity smoke flavor.
Smoked Ice Cream (Smoked Milk Base)
Other
Whole milk is cold-smoked to form the aromatic base for a unique smoked ice cream. Smoking with beech wood gives the milk a gentle, earthy smokiness without heating it. The finished ice cream surprises with an unexpected depth that pairs wonderfully with caramel or chocolate.
Smoked Vanilla Sugar
Spice Mix
White cane sugar is cold-smoked together with fresh vanilla pods, developing a unique aroma of sweet vanilla and mild wood smoke. This extraordinary sugar is excellent for baking, coffee specialties, or as a topping for crème brûlée. Cherry wood gives the sugar a delicate, fruity smoke nuance.
Smoked Sugar
Other
Brown cane sugar is transformed into a versatile, aromatic sweetener through gentle cold smoking with apple and maple wood. Smoked sugar adds an unmistakable smoky depth to marinades, barbecue sauces, cocktails, and even desserts. It is a creative seasoning element that enriches both sweet and savory dishes equally.
Sourdough Smoke Bread in the Smoker
Bread
Classic sourdough bread smoked in the smoker for a crispy crust and intense smoky flavor.
Mexican Smoked Chili Lime Butter
Smoke Butter
Fiery and fresh smoked butter with red chili, lime zest, and smoked paprika in Mexican style.
Smoked Garlic Herb Butter
Smoke Butter
Aromatic herb butter with smoked garlic, rosemary, and thyme for an intense flavor experience.
Smoked Herb Butter
Other
Aromatic smoked butter with fresh herbs that gains a deep, savory flavor through cold smoking. The butter is smoked at low temperature to preserve the herb aromas. Perfect as a finishing touch for steaks, vegetables, or fresh bread.
Smoked Balsamic Vinegar
Other
High-quality balsamic vinegar is enriched through cold smoking with additional depth and a complex smoky aroma. The result is a unique condiment that elevates salads, carpaccio, and grilled vegetables. The combination of the natural sweetness of balsamic and the smoke creates an incomparable flavor profile.
Smoked Wildflower Honey
Glaze
Natural wildflower honey is refined through cold smoking with a fascinating, deep smoky aroma. The smoked honey is an extraordinary product that can be used as a glaze, in marinades, on cheese boards, or simply on bread. The floral sweetness of the wildflower honey creates a harmonious contrast to the smoky aroma.
Smoky BBQ Sauce
Sauce / Dip
An intense BBQ sauce with smoked paprika and liquid smoke for an authentic smoky flavor.
Smoky Chipotle Mayo
Sauce / Dip
A deeply smoky, spicy chipotle mayonnaise that works universally as a dip, burger sauce or marinade for grilled meats and vegetables.
Smoky Bacon Jam
Sauce / Dip
An intensely smoky and sweet bacon jam with bourbon and maple syrup that elevates any burger or toast to the next level.
Smoky Jalapeño Ranch Dressing
Sauce / Dip
A creamy ranch dressing with fresh jalapeño heat and a deep smoky note – perfect as a dip or salad dressing at the BBQ.
Smoked Cheese Fondue Gruyère-Emmentaler
Processed Cheese
A creamy Swiss fondue with smoked Gruyère and Emmentaler, refined with white wine and a hint of garlic.
Smoked Cheese Sauce for Burgers
Processed Cheese
A velvety smoked cheese sauce based on smoked cheddar that takes any burger to the next level.
Smoked Pepper
Spice Mix
Black and green peppercorns are smoked with alder and cherry wood in a long cold smoking process to develop a deep, complex pepper aroma. Smoked pepper surpasses regular pepper in depth and complexity and is ideal for steaks, sausages, and hearty sauces. Smoking also extends the shelf life of the peppercorns.
Apple Wood Smoked Salt
Spice Mix
Fine or medium-coarse sea salt is cold-smoked with applewood to develop a mild, fruity-sweet smoke flavor. Applewood smoked salt is particularly suitable for poultry, fish, and desserts. Its light color and delicate flavor make it an elegant finishing salt.
Hickory Smoked Salt
Curing Mix
Coarse sea salt is cold-smoked to absorb an intense hickory smoke flavor. Thin layers on flat trays ensure maximum smoke absorption. The finished smoked salt is versatile and keeps almost indefinitely when stored dry.
Cherry Smoked Salt
Curing Mix
A mild, aromatic smoked salt that gains a sweet, fruity note through cold smoking with cherry wood. It is perfect for refining salads, grilled poultry, and desserts. Its delicate pink hue also makes it visually appealing.
Mesquite Smoked Salt
Spice Mix
This bold smoked salt is cold smoked with intense mesquite wood chips, developing a deep, earthy BBQ flavor. It is the ideal companion for beef, pulled pork, and hearty sauces. The salt gives every dish an authentic Southern BBQ character.
Juniper Smoked Salt
Spice Mix
This Nordic smoked salt combines the resinous, spicy note of juniper berries with the aroma of beech wood smoke. It pairs particularly well with game, salmon, and red cabbage. The characteristic juniper flavor makes it an indispensable seasoning in alpine cuisine.
Smoked Citrus Salt
Curing Mix
Coarse sea salt is flavored with citrus zest and then cold smoked to create a unique finishing salt. The fresh citrus note harmonizes perfectly with the subtle smoky aroma, resulting in a versatile seasoning. Ideal for finishing fish, seafood, salads, and cocktails.
Smoked Olive Oil
Other
High-quality olive oil is refined through cold smoking with an intense, woody smoke aroma. The smoked oil is excellent as a dressing, for finishing soups, or as a dip. The gentle cold smoking method preserves all valuable components of the olive oil.
Hot-Smoked Partridge with Truffle
Spice Mix
Whole partridge is seasoned with an exclusive truffle spice blend and hot-smoked over alder wood. The nutty aroma of alder smoke harmonizes beautifully with the earthy truffle fragrance and the tender game bird meat. A top-class festive recipe for discerning food lovers.
Venison Bresaola
Curing Mix
Venison Bresaola is a noble variant of the North Italian bresaola, made from roe deer leg with aromatic alpine herbs. The lean venison is excellent for this air-dried specialty product. A light cold smoking pass with beechwood gives it additional depth.
Venison (Roe Deer) Jerky Herbs
Spice Mix
Fine roe deer meat with rosemary, thyme and marjoram creates an aromatic herb jerky. The tender venison absorbs the Mediterranean herb aromas particularly well and is ideal for dehydrating. An elegant jerky for connoisseurs.
Roe Deer Jerky with Rosemary and Chili
Marinade
Tender roe deer meat is seasoned with a Mediterranean-spiced marinade of rosemary, chili, and garlic, then dried into aromatic jerky. The flat leg or top round is best suited for uniform strips. Slow dehydrating at 70 °C keeps the meat pleasantly chewy while developing an intense flavor.
Cold-Smoked Roe Deer Ham
Curing Mix
Tender roe deer ham from the haunch, traditionally dry-cured and then cold-smoked. The fine meat structure of roe deer absorbs beech wood smoke particularly well, developing a mild, delicate flavor after adequate maturation. A classic game ham for discerning connoisseurs.
Roe Deer Tenderloin with Red Wine
Marinade
Fine roe deer tenderloin is marinated in an intense red wine marinade with wild herbs and then gently hot-smoked. The combination of the wine's tannin richness and smoke note creates a complex, elegant flavor profile. Cherry wood accentuates the fruity component of the marinade.
Venison Fillet with Juniper and Gin
Smoking
The tender venison fillet is refined with an aromatic juniper-gin rub and hot-smoked at low temperature to preserve the delicate meat structure. The gin amplifies the natural juniper aromatics, lending the meat an elegant, slightly resinous-floral note. Alder wood provides a fine, neutral smoky aroma.
Roe Deer Leg with Herbs
Spice Mix
The roe deer leg is cured with an aromatic herb curing mix and then slowly hot-smoked. Fresh and dried wild herbs such as thyme, rosemary and juniper form a deeply flavored spice crust. The result is a juicy, intensely aromatic piece of game meat with a delicate smoke note.
Roe Deer Salami Truffle
Fermenting
Exquisite roe deer salami with black truffle aroma that develops a deep, earthy bouquet through slow fermentation and maturation.
Classic Juniper Venison Ham
Curing
Traditionally cured venison ham with juniper, cold-smoked for a fine, spicy aroma.
Rendang-Style Beef Ribs
Marinade
Beef ribs in the Indonesian Rendang style – marinated in coconut milk, lemongrass, galangal, and chili, then hot smoked. The spices caramelize during smoking into a dark, spiced bark. The result combines Southeast Asian aromas with American BBQ technique.
Beef Baharat Middle Eastern Rub
Spice Mix
Baharat, Arabic for 'spices,' is a versatile spice blend from the Levant that harmoniously combines warm and savory notes. The blend of allspice, cinnamon, and black pepper creates a deep, smoky complexity that is further enhanced by wood smoking. This recipe is particularly suited for beef brisket or shoulder.
Beef Chermoula North African Style
Marinade
Chermoula is a classic North African marinade made from coriander, cumin, and paprika that gives beef an intense, aromatic profile. Slow smoking at low temperatures ensures a tender, juicy texture. Lemon zest and fresh garlic provide a fresh, vibrant note.
Smoked Beef Chimichurri
Marinade
Argentine flank steak with classic chimichurri marinade of parsley, oregano and garlic, hot smoked over red wine wood. The herb-intensive aroma pairs excellently with the smoky beef. An ideal recipe for experienced hobby smokers.
Beef Kofta Lebanese Style
Spice Mix
Lebanese Kofta is an aromatic ground meat preparation refined with onions, fresh parsley, and a special spice blend. Smoking over beech wood gives the Kofta rolls a subtle smoky note that perfectly complements the oriental flavors. The combination of warm allspice and fresh herbs makes this preparation an authentic experience.
Smoked beef Massaman
Smoking
Inspired by the famous Thai Massaman curry, beef shoulder is rubbed with a mixture of cardamom, cinnamon, star anise and chili and smoked for hours. The meat is then braised in coconut milk with potatoes and peanuts, resulting in an incomparably deep flavor profile. A perfect combination of smoky aroma and creamy curry sauce.
Smoked Beef with Miso Glaze
Glaze
Short rib or ribeye with an umami-rich miso glaze of white miso, mirin and ginger, hot smoked over apple wood. The glaze caramelizes during smoking into a deep, lacquered crust. The recipe combines Japanese seasoning technique with American smoking tradition.
Beef Ras el Hanout Spice Rub
Smoking
Ras el Hanout, the 'top of the shop,' is a complex Moroccan spice blend with up to 30 ingredients that gives beef an extraordinary depth of flavor. The combination of warm spices like cinnamon, cardamom, and nutmeg creates an incomparable aroma profile. Hot smoking caramelizes the spice crust and intensifies the flavors.
Beef Shawarma Egyptian Style
Marinade
Egyptian Shawarma is characterized by an aromatic blend of turmeric, cumin, and cinnamon that gives the beef a golden color and a distinctive aroma. Slow smoking mimics the classic vertical spit roasting and creates a tender, fibrous texture. Vinegar in the marinade helps tenderize the meat and allows the spices to penetrate deeply.
Beef satay from the smoker
Marinade
Juicy beef strips on skewers, inspired by Southeast Asian satay, here refined by gentle smoking. The combination of peanut, coconut milk, lemongrass and chili creates a deep, aromatic marinade. The brief hot smoking gives the tender meat an irresistible smoky note.
Beef Cheeks Red Wine Cure
Curing Mix
Beef cheeks are treated with an aromatic red wine cure and then cold-smoked to develop an intense, deep flavor profile. The combination of curing salt, juniper and red wine gives the meat wonderful complexity. The result is a tenderly braised, lightly smoked meat with an elegant red wine note.
Smoked Beef Osso Buco
Curing Mix
The meaty beef osso buco is treated with a robust curing and spice mixture and then slowly hot-smoked. The collagen in the connective tissue converts to gelatin during the long cooking time, providing exceptional juiciness. The marrow bone imparts an intense umami flavor to the meat.
Beef Brisket Chimichurri
Smoking
Argentine-inspired beef brisket prepared with a spicy chimichurri rub of parsley, oregano and red chili, then hot smoked. The intensely herby character of the chimichurri permeates the meat and creates a complex flavor harmony with the mild smoke. A Latin American interpretation of the classic BBQ brisket.
Smoked Beef Tenderloin with Truffle
Spice Mix
The prime beef tenderloin is refined with a luxurious truffle salt mixture and gently hot-smoked. Mild apple wood enhances the delicate natural flavor of the tenderloin without overpowering it. A festive dish that meets the highest standards of flavor and texture.
Smoked Beef Rump Café de Paris
Smoking
The beef rump is rubbed with an aromatic Café de Paris spice blend of herbs, capers, and anchovies, then hot-smoked. The smoke from beech and cherry wood harmonizes perfectly with the buttery herb crust. A classic Swiss flavor meets modern smoking technique.
Smoked Beef Tongue with Horseradish
Brine
Beef tongue is cured in a classic brine and then hot-smoked, resulting in an exceptionally tender texture and smoky depth. Fresh horseradish as an accompaniment provides a pungent, spicy contrast. This traditional dish receives a modern reinterpretation through smoking.
Beef Tongue Horseradish Brine
Brine
Beef tongue is cured in a spicy horseradish brine and then hot-smoked to create an exceptional delicatessen product. The horseradish root and mustard seeds in the brine give the meat a piquant, slightly spicy note. After smoking, the tongue is peeled while hot and sliced – a delicacy with a long tradition.
Smoked English-Style Roast Beef
Pepper Crust
Classic English roast beef is refined with a minimalist pepper crust and slowly cooked in the smoker. Oak wood gives the meat a subtle, typically British smoky flavor. The result is a juicy, rosé-cooked cut with authentic character.
Italian-Style Raw Ham (Prosciutto-Style)
Curing Mix
This raw ham is based on the traditional Italian production method of prosciutto and is dry-cured and then air-dried. The long aging time develops a complex, nutty aroma. For an authentic result, patience is the most important ingredient.
Root Beer BBQ Sauce Sweet and Spicy
Sauce / Dip
An unusual sweet-spicy BBQ sauce featuring the characteristic vanilla-anise note of root beer with a pleasant kick of heat.
Rosette de Lyon
Curing Mix
Rosette de Lyon is the queen of French charcuterie – a majestic dry-cured sausage stuffed into the natural pork caecum, giving it its characteristic conical shape. Weighing up to 3 kg and requiring several months of maturation, it ranks among the most elaborate dry-cured sausage projects. Its flavor is mild, buttery, and complex with a delicate fennel note.
Dried Rosemary
Spice Mix
Rosemary is a particularly aromatic Mediterranean herb characterized by its high content of essential oils. Gentle drying in a dehydrator optimally preserves these valuable oils, giving the result a significantly more intense aroma than commercially available products. Indispensable for lamb dishes, focaccia, and hearty marinades.
Smoked Rosemary Butter
Other
High-quality butter is infused with fresh rosemary and then cold-smoked to develop a deep, complex smoky flavor. The smoked butter is excellent for finishing steaks, vegetables, and fresh bread. Smoking at low temperatures prevents melting and preserves the creamy texture.
Rosemary Lemon Smoked Butter
Smoke Butter
Mediterranean-inspired smoked butter with fresh rosemary and lemon zest, ideal for finishing grilled vegetables or fresh baguette.
Beetroot Cure for Salmon
Rub
A color-rich dry cure with beetroot powder and dill that gives salmon fillets a vibrant red color and a mildly earthy flavor.
Beetroot Chips
Spice Mix
Beetroot can be dehydrated into beautiful, vivid red chips that serve both as a snack and as a garnish on dishes. The natural sweetness of beetroot concentrates during drying, resulting in an intense, slightly earthy flavour. With a little balsamic vinegar and salt, the chips become a special treat.
Beetroot Chips with Sea Salt
Spice Mix
Paper-thin beetroot chips, gently dried and refined with coarse sea salt. Dehydrating concentrates the natural sweetness of the beetroot and creates a wonderfully crispy texture. These vibrant red chips are not only visually stunning but also a nutrient-rich snacking experience.
Beetroot Gravlax
Curing Mix
This spectacular gravlax combines the classic curing technique with the earthy aroma of beetroot, which gives the salmon a vivid violet-red colour. The combination of grated beetroot, horseradish and dill creates a complex flavour profile with sweet and spicy notes. Visually an absolute highlight on any buffet or festive table.
Smoked Garlic Lemon Aioli
Sauce / Dip
Velvety garlic aioli with smoked garlic and fresh lemon for an intense BBQ flavor.
Smoked Eel
Brine
Smoked eel is a North German delicacy in which the eel is first brined in a seasoned lake and then cold-smoked. The fat of the eel absorbs the smoke aromas particularly intensively. The combination of beechwood and a long smoking time produces an incomparable flavour.
Classic Smoked Eel
Brine
Classic smoked eel is a North German delicacy with a long tradition. The eel is cured in a simple salt brine and slowly hot smoked over beechwood. The result is a buttery-soft, intensely smoky fish with golden-brown skin.
North German Smoked Eel
Brine
North German smoked eel is a delicacy with a long tradition, especially in the coastal regions of Schleswig-Holstein and Mecklenburg. The fatty eel is first brined in a salt-sugar mixture and then smoked at high temperatures, which melts the fat and creates an incomparably spicy aroma. The result is a golden-brown, intensely aromatic fish.
Traditional North German Smoked Eel
Smoked Fish
Classic North German smoked eel prepared by traditional method, tender and aromatic smoked over beechwood.
Cherry Wood Smoked Perch Mild
Smoked Fish
Delicate river perch, gently hot-smoked over cherry wood with a mild citrus-herb note for a refined flavor experience.
Smoked Perch with Herb Brine
Brine
Tender freshwater fish brined in an aromatic herb salt solution and then hot smoked. The mild flesh of perch absorbs fine beech smoke particularly well. Ideal for beginners in fish smoking.
Smoked Trout Fillets with Juniper and Pepper
Smoked Fish
Tender trout fillets hot smoked in a spiced juniper and pepper brine for an aromatic result.
Smoked Trout with Horseradish
Brine
A classic smoked trout with a piquant horseradish-herb seasoning that adds fresh heat to the mild trout flavor. The brine of salt, bay leaf, and juniper berries provides aromatic depth. Alder wood enhances the delicate smoky character without overpowering the tender fish.
Hot-Smoked Pike
Brine
Hot-smoked pike is a traditional recipe from German river and lake regions that beautifully accentuates the intense natural flavor of pike through smoking. The lean predatory fish benefits from a robust brine and mild beech smoke that rounds out its aroma. Pike contains many fine bones, so it is often smoked whole and the flesh carefully removed from the bones afterward.
Smoked Pike with Butter-Dill
Marinade
The robust pike is transformed into a delicate treat through a gentle butter-dill marinade and careful hot smoking. The combination of butter, fresh dill, and lemon softens the firm pike flesh and keeps it moist. Alder wood provides a mild, slightly sweet smoky flavor that perfectly complements the dill-butter taste.
Bismarck-Style Smoked Herring
Marinade
Bismarck herring is traditionally a marinated herring, but here it is prepared in a combined curing and cold-smoking variant that produces an intense flavor. The combination of salt, vinegar marinade, and beech smoke makes this herring particularly aromatic. Named after German Chancellor Otto von Bismarck, who was particularly fond of this herring preparation.
Kiel-Style Smoked Herring
Smoked Fish
Classic Kiel-style smoked herring following traditional North Sea tradition – savory, juicy and with intense beech smoke.
Franconian Smoked Carp
Brine
Following Franconian tradition, the carp is cured in a robust beer brine and then hot-smoked over beech wood. Onions, bay leaf, and caraway give the fish a hearty, regional character. The result is a moist, aromatic smoked carp with crispy skin, prepared as it has been in Franconia for centuries.
Franconian Hot-Smoked Carp
Brine
Franconian smoked carp is a regional specialty from Franconia, where carp farming has a centuries-old tradition. The fatty, flavorful carp is enhanced with a spiced herbal brine and traditionally hot-smoked with beech wood. The result is a juicy, golden-glazed fish with a characteristic herbal note, which is especially popular during the Christmas season.
Smoked Salmon Earl Grey
Curing Mix
This elegant smoked salmon is refined with an aromatic cure of Earl Grey tea and bergamot oil. The floral citrus notes of bergamot give the fish a unique freshness, complemented by subtle smoky aromas from alder wood. A recipe for special occasions that unites tea culture and gourmet cuisine.
Finnish Cold-Smoked Salmon
Brine
Traditional Finnish cold-smoked salmon, locally known as 'Kylmäsavulohi', is pre-treated with a mild brine and then cold-smoked with alder and birch wood. The result is a silky, delicately smoky salmon with a long finish. This method requires patience and precise temperature control.
Smoked Salmon Matcha
Curing Mix
An extraordinary smoked salmon that gains a subtle bitterness and a beautiful green hue from fine matcha powder. The earthy depth of matcha harmonizes perfectly with the mild smoky aroma of beech wood. This recipe combines Japanese tea culture with traditional European smoking techniques.
Smoked Salmon Szechuan
Curing
This bold smoked salmon combines the numbing heat of Szechuan peppercorns with a balanced salt-sugar cure. The characteristic tingle of Szechuan pepper is complemented by a hint of five-spice powder and sesame, giving the salmon a deep, complex aroma. A recipe for adventurers who want to combine classic smoking with Asian flavors.
Smoked Salmon Vadouvan
Curing
This extraordinary smoked salmon is inspired by the Franco-Indian spice blend Vadouvan, which is roasted with shallots, garlic, and curry spices. The caramelized onion notes of Vadouvan give the salmon an incredible depth and a warm, heartfelt aroma that perfectly matches the mild smoke of beech wood. A true luxury recipe that combines French refinement with the spicing power of India.
Smoked Salmon Whisky-Maple
Glaze
A refined recipe for hot-smoked salmon with an enticing whisky-maple glaze. The combination of smoky single malt and sweet maple syrup gives the fish a caramelized crust. Beech wood with a hint of cherry provides a balanced smoky flavor.
Smoked Salmon Yuzu
Curing Mix
A fresh and elegant smoked salmon where the exotic-floral citrus note of Japanese yuzu fruit takes center stage. The cure with yuzu zest and juice creates a bright, aromatic profile that is wonderfully enhanced by the gentle alder wood smoke aroma. This salmon is excellent as a sushi topping or on a baguette with crème fraîche.
Smoked Mackerel Mustard-Honey
Brine
Mackerels are cured in an aromatic mustard-honey brine and then hot smoked. The combination of sweet honey and spicy mustard creates a caramelized glaze on the fish skin. A classic recipe with sophisticated depth of flavor.
Smoked Mozzarella Burrata-Style
Smoked Cheese
Fresh mozzarella is gently cold-smoked, gaining a creamy depth reminiscent of luxurious burrata.
Smoked Olive Oil Beech extra virgin
Smoke Oil
Cold-smoked extra virgin olive oil with a delicate beech smoke for an intense flavour.
Alpine Smoked Arctic Char
Curing Mix
The delicate arctic char from alpine waters is refined with an aromatic mountain herb blend and Swiss stone pine salt. A brief dry cure accentuates the fish's natural flavor without masking it. Smoking with Swiss stone pine and spruce imparts an unmistakably alpine character.
Beech Smoked Salt Classic
Smoked Salt
Traditional German smoked salt with delicate beech smoke, ideal for grilled dishes and hearty meals.
Alder Smoked Salt Mild Scandinavian
Smoked Salt
Delicate Scandinavian smoked salt with mild alder aroma, especially harmonious with vegetables, cheese, and light dishes.
Smoked Tofu Mediterranean Herb Olive Oil
Tofu
Firm tofu is marinated with Mediterranean herbs and olive oil, then hot-smoked for a flavorful and aromatic result.
Smoked Catfish with Cajun Spice Mix
Spice Mix
This boldly seasoned smoked catfish combines Southern American Cajun tradition with European smoking techniques. The firm, fatty flesh of catfish intensely absorbs spicy flavors and remains juicy when hot smoked. A particularly aromatic option for lovers of bold flavor profiles.
Smoked Garlic Rosemary Oil
Smoke Oil
Aromatic cold-smoked oil with garlic and fresh rosemary – perfect for grilled vegetables and bread.
SCHINKEN SCHWARZWÄLDER ART
Ham
Schwarzwälder Schinken ist ein zugeschnittener, knochenloser, geräucherter Rohschinken, der im Schwarzwald hergestellt wird. Seit 1997 ist „Schwarzwälder Schinken“ eine geschützte geographische Angabe der Europäischen Union, die in der Produktspezifikation das traditionelle Herstellungsverfahren festschreibt
Sai Ua – Northern Thai Herbal Sausage
Spice Mix
Sai Ua is the aromatic grilling sausage from northern Thailand (Chiang Mai), distinguished by its intense seasoning with lemongrass, galangal, kaffir lime leaves, and red chillies. The ground pork is mixed with a fresh herb paste and stuffed into pork casings. Smoking over coconut wood gives it a golden color and additional smokiness that highlights the herbal spices.
Classic Hot Smoked Arctic Char
Brine
With its delicate pink flesh and fine flavour, arctic char is a special fish for smoking. A simple salt-sugar brine and mild beech wood enhance the natural taste without overpowering it. This classic recipe works equally well for whole fish and fillets.
Arctic Char with Herb Brine
Brine
Tender arctic char is brined in an aromatic herb mixture of dill, thyme, and lemon, then gently hot-smoked. The result is a juicy, delicately smoky fish fillet with a fresh herbal note. Ideal for platters and buffets.
Calabrian Salami
Curing Mix
Salami Calabrese is a traditional southern Italian dry-cured pork sausage seasoned boldly with chili flakes and black pepper. It matures for several weeks in a controlled climate, developing an intensely spicy and slightly hot aroma. The characteristic red color comes from paprika powder and peperoncino.
Cooked Salami
Spice Mix
Salami Cotto is a cooked variant of classic Italian salami, particularly popular in northern Italy. Unlike dry salami, it is cooked at a controlled temperature after filling and smoking, giving it a tender, juicy texture and mild aroma. It is excellent as a cold cut or as an ingredient in warm dishes.
Felino Salami
Spice Mix
Felino salami originates from the small town of the same name in the province of Parma and is considered one of the finest Italian raw sausage varieties. It is made exclusively from pork and is characterized by a mild, delicate aroma with a subtle garlic note. Characteristic features are its diagonal cut and the pearlescent sheen of the cut surface.
Finocchiona Salami
Spice Mix
Finocchiona is a Tuscan specialty characterized by the unmistakable flavor of wild fennel. This raw sausage is made according to old Tuscan tradition and enjoyed either fresh as 'sbriciolona' or matured as a firm slicing sausage. The use of red wine gives it a special depth of flavor.
Salami Milano
Curing Mix
Salami Milano is a finely grained Italian dry-cured sausage with a mild aroma and long aging time. It is made from lean pork and back fat, then cold smoked. The characteristic fine texture is achieved by cutting the meat to 3 mm.
Classic Milano Salami
Raw Sausage
Milano salami is one of the most famous Italian cured meats from Lombardy, characterized by its fine grain and mildly spiced flavor.
Salami Napoli
Curing Mix
Salami Napoli is a coarsely grained Southern Italian dry-cured sausage with a spicy note from red pepper and fennel. Unlike Milanese salami, the meat is coarsely ground or cut. The bold seasoning and cold smoking with beech wood give it its characteristic aroma.
Spicy Napoli Salami
Raw Sausage
Napoli salami originates from Campania and is distinguished by its fiery heat from peperoncino, a slightly coarse texture, and robust aroma.
Tuscan Salami
Curing Mix
Salami Toscana is a refined, coarse-grained dry-cured sausage from Tuscany, distinguished by generously diced fat inclusions and subtle seasoning with fennel seeds and wine. Unlike spicier varieties from southern Italy, this version relies on milder, aromatic herbs. The long maturation period of 4-6 weeks gives it a deep and complex flavor profile.
Salami di Felino
Curing Mix
Salami di Felino is an IGP-certified dry-cured sausage from the town of the same name near Parma in Emilia-Romagna. It is characterized by a fine, soft texture, mild aroma, and its distinctive diagonal cut. The sausage traditionally ages in the cool, misty cellars of the region, developing its unmistakable flavor profile.
Salami di Varzi
Curing Mix
Salami di Varzi is a traditional Italian dry-cured sausage from the Oltrepò Pavese region in Lombardy with a protected designation of origin (PDO). It is made from coarsely ground pork and back fat, aged for several weeks in cool, humid cellars. The result is a spicy, slightly nutty sausage with an intense aroma.
Salchichón (Spanish Dry-Cured Sausage)
Spice Mix
Salchichón is a fine-grained Spanish raw sausage with a mild, peppery flavor and a long maturation period. Unlike Chorizo, it contains no paprika but is seasoned primarily with pepper and nutmeg. It is considered one of the noblest Spanish sausages and requires careful temperature and humidity control during maturation.
Iberian Salchichón
Pepper Crust
Salchichón Ibérico is one of the noblest raw sausages in Spanish charcuterie, made from the meat of acorn-fed Ibérico pigs. Its trademark is the coarse pepper crust and the intensely nutty, sweet aroma of the fat. The long maturation of up to three months makes it a true delicacy product.
Salo – Ukrainian Salted Back Fat
Curing Mix
Salo is a Ukrainian national dish – cured back fat that has been rooted in Eastern European cuisine for centuries. It is made exclusively from the thick back or belly fat of the pig and either dry-salted or brined. Garlic, pepper, and bay leaf give it its characteristic hearty flavor.
Sardinian Salsiccia
Spice Mix
Salsiccia Sarda is a Sardinian raw sausage with a coarse bite, traditionally made from pork shoulder and belly, flavored with fennel seeds, black pepper, and a hint of chili. It is either freshly grilled or air-dried for several weeks with light smoking. The product is recognized as a PAT (Prodotto Agroalimentare Tradizionale) in Italy.
Italian Salsiccia Spice Blend Fennel-Chilli
Rub
Aromatic Italian spice blend with fennel seeds and chilli for flavourful, rustic salsiccia sausages made from coarsely ground pork.
Santa Maria Rub
Rub
The classic Californian rub from the Santa Maria region featuring bold garlic and parsley, best suited for beef such as tri-tip or ribeye.
Toulouse Sausage
Spice Mix
The Saucisse de Toulouse is a traditional French fresh sausage made from coarsely ground pork with a characteristically mild aroma. It is seasoned with salt, pepper, and nutmeg and stuffed into pork casings. This sausage is a fundamental ingredient in classic cassoulet.
Saucisson Sec (French Dry Sausage)
Curing Mix
Saucisson Sec is the classic French dry sausage with a coarse meat texture and mild, nutty flavor. It is traditionally filled into large caliber pork casings and ripened for weeks. White noble mold on the surface is typical and contributes to the flavor.
French Dry Sausage with Pepper
Raw Sausage
Classic French dry sausage with coarsely cracked black pepper on the surface and in the mixture, traditionally from the Ardèche and Savoie regions. Part of the famille des saucissons de ménage and a staple on every French charcuterie board.
Pepper Saucisson
Pepper Crust
Saucisson au Poivre is a classic French dry-cured sausage whose entire exterior is coated with a generous layer of coarsely crushed mixed peppercorns. This pepper crust gives the sausage not only a visually impressive appearance but also an intensely aromatic and slightly spicy flavor profile. The saucisson is among the most beloved charcuterie products in France.
Walnut Sausage
Spice Mix
The Saucisson aux Noix is a refined French dry sausage in which coarsely chopped walnuts give the pork farce a nutty, slightly bitter note. The sausage is slowly air-dried and develops a firm texture and deep, complex aroma. It is a popular specialty from the Auvergne and is often served as part of a charcuterie board.
Saucisson from Arles
Curing Mix
Saucisson d'Arles is a Provençal specialty from the city of Arles, notable for its unique blend of pork and beef and its seasoning with coriander and nutmeg. This coarse dry-cured sausage has a characteristically oval shape and a firm, dark-red texture. It is traditionally served cold with bread and olives.
Garlic Sausage
Spice Mix
The Saucisson à l'Ail is a robust French cooked sausage with a pronounced garlic character, popular throughout France. The sausage is made from coarsely ground pork and cooked in water, developing its full aroma. It tastes just as good sliced cold on bread as it does warm in lentil stews or cassoulet.
Spicy Chili Paprika BBQ Sauce
Sauce / Dip
A fiery BBQ sauce with roasted peppers and chili that adds a spicy depth to any grilled dish.
Smoked Spiny Dogfish Belly Flaps
Brine
Schillerlocken are smoked belly flaps of spiny dogfish (rock salmon), named after the German poet Friedrich Schiller due to their curled shape. The fatty strips are brined, stretched onto special hooks, and then hot-smoked. The result is a golden, aromatic, and savory delicacy that is very popular in northern Germany.
Ham Curing Mix Juniper-Bay Leaf
Rub
An aromatic curing mix with juniper and bay leaf for traditional raw ham or cooked ham from pork – gives the meat a delicate, spiced depth.
Black Smoked Garlic
Other
Whole garlic bulbs are hot-smoked at low temperature for many hours until the cloves deeply caramelize and develop a black, soft texture. The result is an intensely sweet, smoky garlic without harshness. Ideal as a seasoning paste, on bread, or in sauces.
Black Pepper Garlic Jerky
Dehydrating
A classic beef jerky with an intense pepper-garlic flavor profile created through gentle dehydration. The bold spice blend fully penetrates the meat, delivering a deep and savory taste. Perfect for snack lovers who enjoy a strong, aromatic bite.
Traditional English Black Pudding
Cooked Sausage
The classic English black pudding is a full-bodied blood sausage with oat groats and seasoned bacon, typical of the English and Scottish breakfast. The recipe originates from Northern England and is distinctly different from continental versions with its oats and bacon pieces.
Black Forest Ham
Curing Mix
Black Forest Ham is a traditional raw ham from the Black Forest region, smoked with salt, pepper, and fir branches. The meat is first dry-cured, then cold-smoked and subsequently air-dried. Its characteristic almost-black surface comes from the fir wood smoke.
Traditional Black Forest Ham
Curing Mix
Black Forest Ham is a protected product from the Black Forest region, cold-smoked over fir branches and sawdust. Smoking over fir gives it its characteristic black surface and distinctive resinous aroma. The strict traditional preparation with garlic and pepper makes it unique worldwide.
Traditional Black Forest Ham Spice
Rub
A traditional Black Forest spice blend with fir note, juniper berries and bay leaf, giving Black Forest ham its distinctive profile.
Swedish Gravad-Style Cured Smoked Pork
Curing Mix
Following the principle of the Swedish gravlax method, the pork is first dry-cured with salt, sugar, and juniper before being gently hot-smoked. The unique combination of curing and smoking produces tender, aromatic meat with a Scandinavian character. Perfect for thin slices as a starter.
Smoked Pork with Achiote
Smoking
A vibrant orange-red rub made from achiote paste gives the pork an earthy, slightly bitter note with subtle spice. Slow smoking with oak wood intensifies the deep flavors of the annatto seeds and spices. Perfect for pulled pork or shoulder in Mexican style.
Smoked Pork Adobo
Brine
This recipe combines the Filipino adobo tradition with the art of hot smoking. The pork is marinated in a brine of vinegar, soy sauce, garlic and black pepper, then smoked over hickory wood. The result is a tender, spicy meat with deep umami notes and an aromatic smoky flavor.
Pork Adobo – Filipino Smoked Pork
Marinade
Filipino Adobo combines vinegar, soy sauce, bay leaves, and garlic into a unique marinade that also acts as a natural preservative. In this version, pork neck is hot-smoked after marinating, blending the tangy depth of adobo with bold smoke flavors. The meat caramelizes crispy on the outside while remaining tender and juicy inside.
Pork Bulgogi-Style – Korean Smoked Pork
Marinade
This recipe transfers the classic Korean Bulgogi marinade to pork neck, which is then hot-smoked. The combination of gochujang, pear, and sesame creates a sweet-spicy caramelizing crust. Ideal for pork neck, as the fat content keeps the meat moist during the long smoking process.
Smoked Pork Chimichurri
Marinade
Inspired by Argentine grill culture, the pork is marinated in a robust chimichurri of parsley, oregano, garlic, red wine vinegar and chili and then hot smoked. The herbs combine with the mesquite smoke for a complex, savory-fresh flavor combination. An impressive dish for special occasions.
Smoked Pork Curry
Spice Mix
An exotic recipe that combines the warmth and complexity of Indian curry with the deep aroma of hot smoking. The pork is rubbed with a spice blend of garam masala, turmeric, cumin and coriander and gently smoked over fruit wood. The spice crust forms a beautiful golden bark with intense aromas.
Smoked Pork with Guava BBQ
Glaze
A tropical guava BBQ glaze combines the exotic sweetness of guava with classic American BBQ flavors. Smoking over apple wood complements the fruitiness and creates a harmonious flavor balance. Spare ribs or pork ribs become a Caribbean-inspired feast.
Smoked Pork with Habanero-Mango
Glaze
This fiery-fruity glaze combines the intense heat of habanero chilis with the tropical sweetness of ripe mango. Smoking over cherry wood adds a gentle sweetness that harmonizes perfectly with the fruit. The result is a caramelized, sweet-spicy masterpiece.
Smoked Jamaican Jerk Pork
Marinade
The authentic Jamaican jerk seasoning with allspice, Scotch Bonnet and thyme gives the pork an unmistakably Caribbean aroma. Traditionally smoked over allspice wood, the complex seasoning unfolds over many hours. The result is a juicy, fiery-aromatic meat with a deep smoky note.
Smoked Pork Rendang
Smoking
An Indonesian-inspired recipe where pork is rubbed with an aromatic rendang spice blend of lemongrass, coconut milk and chili, then hot smoked. The combination of smoke aroma and the deep, spicy notes of rendang creates an incomparable flavor experience. Perfect for shoulder or neck cuts.
Smoked Pork with Tamarind-Chili
Smoking
Tamarind gives this rub an intense, sour-sweet complexity complemented by red chilis and spices. Smoking over hickory wood underlines the dark, deep flavors and creates a savory crust. This recipe is inspired by Southeast Asian and Latin American BBQ culture.
Smoked Pork Teriyaki
Glaze
A Japanese-inspired combination of sweet-salty teriyaki glaze and cherry wood smoke, giving the pork a beautiful mahogany color and deep umami flavors. The glaze of mirin, soy sauce and honey caramelizes during smoking into a glossy, slightly sticky crust. Ideal for pork belly or loin.
Pork with Basque Piment d'Espelette Crust
Pepper Crust
Piment d'Espelette is a distinctive chili from the Basque Country with mild to medium heat and a fruity-smoky aroma. A pork collar is rubbed with an aromatic pepper crust of Piment d'Espelette and slowly hot smoked. The result is a juicy, aromatic meat with an unmistakable Basque flavor profile.
Pork Belly / Bacon
Curing Mix
Cure pork belly and hot smoke. Slice thin = best bacon ever.
Asian-Style Smoked Pork Belly
Marinade
Asian-inspired pork belly marinated with soy sauce, ginger, and five-spice powder, then hot-smoked. The sweet and savory glaze caramelizes during smoking to form a wonderful crust. Perfect for bao buns or rice dishes.
Pork Belly Rub Maple-Paprika
Rub
Sweet and smoky dry blend with dried maple sugar and paprika specifically designed for pork belly, spare ribs and pulled pork.
Whisky-Smoked Pork Cheeks
Marinade
Pork cheeks are an underrated cut that becomes incredibly tender and flavorful through slow hot smoking. The combination of a whisky marinade and beech wood smoke gives the cheeks a deep, complex flavor. After smoking, they fall apart buttery soft and are excellent in sandwiches or as a main course.
BBQ Pork Neck (Pulled Pork)
Smoking
Pork neck is the classic cut for smoked pulled pork – well-marbled and ideal for long, low-and-slow cooking. A bold BBQ rub with paprika, sugar, and spices forms an aromatic crust (bark). After reaching the core temperature, the meat is pulled and served with BBQ sauce.
Cold-Smoked Pork Loin
Curing Mix
Pork loin is dry-cured with a classic curing mix and then cold-smoked over beechwood. The result is a finely smoky, tender meat with an intense aroma. Ideal as cold cuts or to refine dishes.
Smoked Pork Tenderloin Wellington
Other
This recipe combines the elegant Wellington technique with the deep aroma of hot smoking. The pork tenderloin is coated with a mushroom and herb duxelles, wrapped in puff pastry, and smoked at a moderate temperature. The result is an impressive dish with a crispy pastry and a smoky, juicy center.
Pork Loin in Pepper Crust
Pepper Crust
The pork loin is refined with a robust pepper crust and then cold-smoked. The combination of different types of pepper creates a complex, spicy flavor that harmonizes perfectly with the fine smoke. A treat for all pepper lovers.
Cold-Smoked Pork Neck with Herbs
Spice Mix
The pork neck is worked with an aromatic herb curing mix and then gently cold-smoked. The combination of fresh herbs and fine smoke results in a particularly spicy and juicy result. Perfect for slicing and as a bread topping.
Honey-Mustard Pork Ribs
Glaze
These spareribs are refined with a honey-mustard glaze that caramelizes during smoking, forming a glossy, aromatic crust. A classic 3-2-1 process (3 hours smoke, 2 hours wrapped, 1 hour glazed) ensures perfect texture – tender and juicy but with a bite. The combination of sweetness, mustard, and smoky flavor makes these ribs irresistible.
St. Louis Cut Pork Ribs
Smoking
The St. Louis cut is the classically trimmed rib rack that achieves an even shape by removing the cartilage parts. Using the 3-2-1 method, the ribs are first smoked, then steamed in foil, and finally caramelized with a glaze. The result is perfectly tender, fall-off-the-bone ribs with a lacquered, sweet-smoky crust.
Smoked Pork Crown Roast (Loin)
Pepper Crust
The pork loin in crown form is an impressive presentation piece that gains extraordinary depth and complexity through hot smoking. The herb and pepper spice crust seals in the juices and forms an aromatic bark. Ideal for festive occasions when you want to impress guests with a spectacular smoked dish.
Air-dried pork ham
Curing Mix
Classic air-dried ham following alpine tradition. Intense seasoning and months of aging create an incomparable flavor.
Pork Shoulder with Paprika Crust
Pepper Crust
The pork shoulder gets a bright red color and a deep, smoky-spicy aroma from an intense paprika crust made from smoked and sweet paprika. Cold-smoked over beechwood, a traditional house-style cold cut is created. Particularly aromatic after 2-3 days of post-maturing in the refrigerator.
Swiss Mostbröckli
Marinade
Mostbröckli is a traditional Swiss dried meat product from the cantons of Appenzell and Thurgau, made from the topside of beef. It is marinated in Most (apple cider), seasoned and then air-dried – this distinctive feature gives it a slight fruity note. The finished product has a dark brown surface and an intensely seasoned, juicy interior.
Homemade Bonito Flakes (Katsuobushi)
Other
Katsuobushi are paper-thin shavings of dried, fermented tuna and are considered one of the most intensely umami ingredients in Japanese cuisine. This home version uses skipjack tuna or bonito, which is reduced to a fraction of its original weight through several drying phases. The finished base form (Arabushi) can be used directly or further fermented into authentic Katsuobushi.
Celery Chips
Spice Mix
Paper-thin celery chips are enhanced with an aromatic herb-spice blend and gently dehydrated. The intense flavor of celery harmonizes perfectly with herbs like thyme and rosemary. These chips offer a low-calorie alternative to conventional snacks.
Serrano-Style Ham
Curing Mix
A classic Spanish dry-cured ham, characterised by its intensive salt crust and long ageing period. The combination of sea salt, paprika and black pepper gives it its distinctive spicy character. Traditionally aged by air and time alone, without smoking.
Shawarma Smoked Brisket
Smoking
Beef brisket in the Levantine Shawarma style, seasoned with Baharat, sumac, and saffron, then slowly hot smoked. The classic Shawarma spices develop their full depth during the long smoking process. Served with tahini sauce and flatbread.
Shime Saba – Japanese Vinegar-Cured Mackerel
Marinated
Traditionally Japanese prepared mackerel that develops a delicate, slightly acidic flavor through salting and rice vinegar, often used for sushi.
Scandinavian Dried Fish with Herbs
Curing Mix
Mild, lightly seasoned dried fish in Scandinavian tradition, made from halibut or haddock with an aromatic herb-salt mixture. Unlike pure stockfish, a dry cure is used here for a more refined flavor. The result is a versatile dried fish that can be enjoyed plain or used as an ingredient in soups and stews.
Smoked Slanina (Balkan-Style Smoked Bacon)
Curing
Slanina is a strongly smoked belly bacon from the Balkans with an intense smoky and spicy aroma. The streaky meat is cured, rubbed with paprika and garlic, and then cold-smoked for several days. It is sliced paper-thin and enjoyed raw or used for cooking.
Smithfield Ham
Curing Mix
Smithfield Ham is the most famous American dry-cured ham, originating from Smithfield, Virginia, and legally protected. It is made exclusively from peanut-fed pigs, giving the meat a unique, nutty flavor. The intensive smoking over apple and hickory wood and an aging period of at least one year make it a delicacy.
Smoked Cheese Dip Nachos-Style
Processed Cheese
A spicy, smoky cheese dip made from smoked cheddar and jalapeños, perfect with nachos or as a party snack.
Smoked Corn – Cobs with Butter-Chili Glaze
Smoked Vegetables
Juicy corn cobs are hot-smoked and coated with a spicy butter-chili glaze for an intensely smoky summer dish.
Smoked Cornbread
Bread
Juicy American cornbread with a smoky note, baked directly in a cast iron pot in the smoker.
Smoked Mixed Mushrooms Forest Mix
Mushrooms
An aromatic mix of various forest mushrooms is hot smoked with herbs and butter, developing an intense woodland flavor.
Smoked Paprika Crema
Sauce / Dip
Rich sour cream crema with smoked paprika and lime, perfect as a dip or topping for BBQ dishes.
Smoked Pizza Dough
Bread
Classic pizza dough that is pre-cooked in the smoker and takes on a distinctive smoky flavor.
Smoked Portobello Burger-Style Balsamic
Mushrooms
Meaty portobello mushrooms marinated in balsamic vinegar and smoked into a juicy burger patty.
Smoked Salsa Verde – Smoked Tomatillo Salsa
Sauce / Dip
Mexican green salsa with smoked tomatillos, jalapeños, and fresh cilantro delivering an intense smoky flavor.
Smoked Tempeh Indonesian Spicy
Tofu
Traditional tempeh is marinated in a spicy Indonesian marinade and hot-smoked for a hearty, smoky flavor experience.
Smoked Tofu Teriyaki Asian Style
Tofu
Tender tofu glazed with sweet teriyaki sauce smoked over cherrywood for an Asian-inspired smokehouse experience.
Smoked Sun-Dried Style Tomatoes
Smoked Vegetables
Plum tomatoes are slowly smoked and dried at low temperature, developing a concentrated, smoky and savory flavor reminiscent of sun-dried tomatoes.
Jalapeño Snack Sticks
Curing
Spicy smoked sticks featuring fresh or pickled jalapeños that deliver a pleasant heat kick. The combination of smoky mesquite wood and green pepper creates an intense flavor profile. Perfect for those who like it hot.
Cheddar Snack Sticks
Spice Mix
Juicy snack sticks made from seasoned ground pork with melting cheddar cubes that hold their shape during smoking. The mild cheese pairs perfectly with the smoky hickory note. Ideal as a protein snack on the go.
Sobrasada from Mallorca
Spice Mix
Sobrasada is a spreadable raw sausage from Mallorca, made with generous amounts of paprika and pork. The long fermentation and maturation gives it its characteristically spicy, slightly pungent flavor. It is a cornerstone of Balearic cuisine and is traditionally enjoyed on toasted bread.
Sobrasada (Majorcan Spreadable Sausage)
Spice Mix
Sobrasada is a spreadable raw sausage from Mallorca with a characteristically high fat content and bright red color from Pimentón. The high fat content and fine grind enable the creamy, spreadable consistency. It is cold-smoked or fermented without refrigeration and is one of the best-known specialties of the Balearic Islands.
Sobrassada Mallorcan Style
Fermenting
Soft, spreadable Mallorcan raw sausage with mild Pimentón de la Vera, traditionally fermented and aged over months.
Sobrassada Mallorcan Spreadable Cured Sausage
Raw Sausage
Sobrassada is a spreadable cured sausage from Mallorca with protected geographical indication, receiving its distinctive red color and mild paprika flavor from large quantities of Pimentón de la Vera.
Soppressata
Curing Mix
Soppressata is a typical Southern Italian dry-cured sausage from the Calabria region, traditionally pressed flat. Its flattened shape allows for even drying and develops a firm, sliceable texture. Black pepper and peperoncino give it its characteristic character.
Calabrian Soppressata (Coarse)
Raw Sausage
Coarsely cut Calabrian dry sausage made with hot chili and garlic, traditionally crafted from pork and cold-cured. A classic of southern Italian charcuterie with bold character.
Soppressata Calabrese Pepper Crust
Pepper Crust
Soppressata Calabrese is a PDO-protected pressed raw sausage from Calabria, southern Italy, distinguished by its flat shape and characteristic pepper crust. It is made from coarsely chopped pork, seasoned with chili and fennel, and pressed under boards during aging to maintain its typical shape. The result is an aromatic, spicy sausage with an intense meat flavor.
South Carolina Mustard Sauce
Sauce / Dip
A classic mustard-based BBQ sauce from South Carolina with vinegar and honey, perfectly pairing with pulled pork.
Spanish Escabeche with Vinegar and Saffron
Marinated
Fried fish is marinated in an aromatic vinegar-saffron marinade with vegetables and can be enjoyed warm or cold as a traditional Spanish dish.
Spare Ribs (3-2-1)
Smoking
3 hours open smoke — 2 hours in foil — 1 hour glaze.
Spare Ribs Competition Style
Smoking
This recipe follows the strict rules of BBQ competitions and delivers flawlessly shiny ribs with an even smoke ring and perfect bite – the meat should pull off cleanly without falling off the bone. The classic 3-2-1 method in an adapted form ensures optimal texture and maximum flavor. A precise rub of salt, sugar, and spices combined with a competition BBQ glaze creates the unbeatable finish.
Spare Ribs Rub Sweet-Spicy
Rub
A fiery-sweet spice blend for spare ribs or baby back ribs, creating a crispy caramelized crust with a pleasant heat.
Cold-Smoked Bacon (Black Forest Style)
Curing Mix
Pork belly dry cured and cold smoked multiple times. Traditional German belly bacon.
Bacon Curing Mix Garlic-Herbs
Rub
A robust curing mix with garlic, rosemary and marjoram for aromatic belly or back bacon from pork with a hearty Mediterranean character.
Bacon-Wrapped Smoked Chicken Breast
Smoking
Juicy chicken breast is wrapped in crispy bacon strips and cooked in the smoker. The bacon protects the meat from drying out and gives it an intense smoky flavor. This dish is an absolute classic of American BBQ cuisine.
Alpine Dried Ibex Meat
Marinade
Paper-thin slices of ibex, seasoned according to traditional alpine methods and gently dried at low temperature. The result is an intensely aromatic dried meat with a robust game flavor and long shelf life. Particularly suitable as provisions for mountain hikes or as a refined snack for a cold cuts platter.
Sticky Maple Syrup Soy BBQ Glaze
Sauce / Dip
A sticky-sweet glaze made from maple syrup and soy that caramelizes into a shiny caramel crust when grilled.
Traditional Scandinavian Stockfish
Dried Fish
Classic dried cod following Norwegian tradition, developing an intense, nutty flavor through slow air drying.
Classic Stockfish
Other
Traditionally dried cod in Northern European style, preserved solely through air drying without added salt. The fish loses up to 80% of its water content, developing a concentrated, intense flavor. Stockfish is a staple ingredient in Scandinavian and Mediterranean cuisine.
Ostrich Biltong
Curing Mix
Biltong prepared in the traditional South African way using tender ostrich meat. The extremely lean and protein-rich ostrich meat is preserved with coriander, vinegar, and salt and air-dried. The result is an aromatic, dark-red dried product with a unique texture.
Hot-Smoked Salmon Strips
Brine
Stremellachs is a classic German hot-smoked salmon recipe where salmon fillets are cut into strips and hot-smoked. The combination of salt, sugar, and beech smoke creates a tender, juicy result with an intense smoky aroma. Typical of North German smokehouses, it is often served with dill and lemon.
North German Juicy Streimel Salmon
Smoked Fish
Classic North German streimel salmon, hot-smoked over beechwood with a savory honey-mustard glaze for juicy tenderness.
Sucuk (Turkish Garlic Sausage)
Spice Mix
Sucuk is a semi-dry Turkish fresh sausage with a strong garlic and cumin aroma, traditionally made from beef or lamb. In this version pork is used and the sausage is dried after short fermentation. It is typically intended for frying or grilling and characteristically releases its red fat when heated.
Sucuk Turkish Classic
Fermenting
Boldly spiced, dry Turkish raw sausage with garlic and cumin, intensely flavored through fermentation and drying.
Sujuk (Balkan Garlic Sausage)
Spice Mix
Sujuk is a flattened, air-dried cured sausage from the Balkan region with a pronounced garlic and cinnamon aroma. Unlike Turkish Sucuk, the Balkan version often contains cinnamon and allspice for a warmer spice note. The characteristic flat shape is created by daily pressing during the drying phase.
Sukuti – Nepalese Air-Dried Beef
Spice Mix
Sukuti is a traditional Nepalese dried meat preserved without modern technology solely through salting, seasoning, and air-drying. It is made from lean beef, cut into strips and dried over open fire or in the air. Sukuti is often eaten as a snack or used in curries and has an intense, smoky flavor.
Summer Sausage
Spice Mix
Summer Sausage is a semi-dry cured sausage with a slightly tangy flavor, preserved through fermentation and smoking. The characteristic tang is developed using starter cultures or encapsulated citric acid. It works great as a snack or sliced meat.
Sundae – Korean Blood Sausage (Smoked)
Other
Sundae is a traditional Korean sausage classically steamed, presented here in a smoked variation. It is filled with pig's blood, glass noodles, glutinous rice, and tofu, giving it a unique creamy-savory texture. Light smoking over beech wood adds extra depth without masking the delicate balance of the filling.
Surströmming-Style Mildly Fermented Herring
Brine
Inspired by Swedish Surströmming but much milder and more controllable when made at home. Fresh herring is mildly fermented in an aromatic brine with dill, mustard seeds, and sugar, resulting in a characteristically sour and savory flavor. This recipe produces a more approachable result than the original and is excellent on crispbread.
Suya Beef (Nigerian Style)
Smoking
Suya is a West African street food made from thin beef strips seasoned with roasted peanuts, ginger, and Kuru spice blend. The meat is smoked hot and fast over direct heat to develop a characteristically slightly charred crust. An authentic recipe adapted for the smoker.
Szalonna – Hungarian Smoked Bacon
Curing
Szalonna is a Hungarian smoked bacon that has been a staple of Hungarian cuisine for centuries. It is made from the back or belly of the pig, cured with paprika, salt, and garlic, and then cold-smoked. Its intense smoky and paprika flavor makes it unmistakable.
Sichuan Pork Belly
Smoking
Pork belly is smoked with an intense Sichuan spice blend of Sichuan pepper, chili, and five-spice powder. The numbing heat of the Sichuan pepper combined with smoke creates a unique flavor profile. The dry rub is applied directly and forms an aromatic, spicy crust.
Szechuan Pepper Smoked Pork Loin
Pepper Crust
This recipe harnesses the unique numbing tingle of Szechuan pepper to give a tender pork loin an extraordinary flavor dimension. An intense spice crust of Szechuan pepper, chili and toasted sesame caramelizes during smoking into a dark red, aromatic shell. The combination of beech and cherry wood provides a balanced smoke flavor that elegantly frames the heat.
South African Peri-Peri Biltong
Curing Mix
Biltong is the traditional South African dried meat preserved through air drying and vinegar – entirely without heat or smoke. The Peri-Peri variant gives the classic a fiery African spice through the use of dried Peri-Peri chilis. The result is a chewy, aromatic dried meat with intense seasoning and slight acidity.
South Tyrolean Cured and Smoked Ham Bacon
Curing Mix
South Tyrolean Schinkenspeck is a traditional specialty from the Alpine region that gets its distinctive character from an aromatic herb-spice cure and light cold smoking. The combination of mountain herbs, juniper, and garlic gives the Schinkenspeck its typical alpine aroma. After smoking, it matures in the fresh mountain air and develops a dry, firm consistency.
South Tyrolean Speck Alto Adige
Curing Mix
South Tyrolean Speck is a world-famous PGI-protected product that unites Mediterranean and Alpine traditions. The leg is dry-cured, repeatedly smoked, and then matured in fresh mountain air. The result is an aromatic, slightly sweet ham with a herbal pepper note.
Homemade-Style Vinegar Onion Brawn
Cooked Sausage
Homemade brawn is a traditional German cooked sausage made from seasoned pork in clear vinegar jelly with onion rings. It is particularly appreciated in southern Germany and Austria as a snack or bread topping.
Sweet Potato Chips
Dehydrating
Golden sweet potato chips are seasoned with a savory cinnamon-chili blend and gently dehydrated. The natural sweetness of the sweet potato harmonizes perfectly with the spicy heat of chili powder and the warm aroma of cinnamon. These chips are a nutrient-rich and satisfying snack.
Sweet Potato Chips with Rosemary
Spice Mix
Aromatic sweet potato chips, seasoned with fresh rosemary and a pinch of sea salt, gently dried in a dehydrator. The natural sweetness of the sweet potato harmonizes perfectly with the resinous rosemary aroma. These chips are a healthy and tasty alternative to conventional snacks.
Tandoori Chicken Drumsticks
Marinade
Spicy chicken drumsticks in an aromatic tandoori marinade made from yogurt and Indian spices. The hot smoke gives the poultry an intense smoky note that harmonizes perfectly with the warm spices. A classic of Indian cuisine, reinterpreted with smoker technique.
Tandoori Spice Rub
Rub
A vibrant red aromatic Indian spice blend with turmeric, coriander and cumin, perfect for chicken, lamb and prawns.
Tandoori Pork
Marinade
Pork chops or shoulder are marinated in a classic tandoori yogurt marinade with garam masala, turmeric, and chili, then hot smoked. Smoking replaces the traditional tandoor oven and adds an extra smoke dimension. The yogurt base ensures a tender texture and beautiful browning.
Cuban Smoked Tasajo
Curing Mix
Tasajo is a traditional Cuban dried beef that has its origins in the Spanish colonial era and today is an important part of Cuban cuisine. It is frequently used in ajiaco, Cuba's national stew. The meat is marinated with a spicy mixture of garlic, cumin, and citrus fruits and smoked at low temperatures.
Cuban Tasajo Dry Cure
Curing Mix
Tasajo is a Cuban dried meat with deep Caribbean roots, made from salted and air- or sun-dried beef. It is an essential component of traditional Cuban dishes such as 'Ajiaco' and is characterized by its intense, salty, and slightly spicy flavor. Unlike other dried meat specialties, tasajo is often further processed in stews and has a characteristically hard, dry texture.
Tasajo – Mexican Salt-Cured Beef
Curing Mix
Tasajo is a traditional Mexican salt-cured meat from the Oaxaca region, preserved through curing and air-drying. The meat is butterflied, heavily salted, and then dried. It is typically grilled or pan-fried briefly before serving.
Tea-Smoked Eggs
Brine
Hard-boiled eggs are steeped in an aromatic tea-spice brine and then cold-smoked. The result is intensely colored eggs with a deep, smoky-spiced flavor. They make a popular appetizer or snack in Asian-inspired cuisine.
Fine Spreadable Teewurst
Raw Sausage
Teewurst is a finely ground, spreadable raw sausage from northern Germany, named after the tradition of serving it at tea time. It is characterized by its creamy texture, high fat content and mild smoky aroma.
Smoked Teewurst (German Spreadable Sausage)
Spice Mix
Smoked Teewurst is a finely ground, spreadable raw sausage with a delicate smoky aroma. Unlike commercially available versions, this variant gains a special depth of flavor through light cold smoking. It is traditionally spread on bread or rolls and pairs excellently with mustard and pickles.
Teriyaki Chicken Drumsticks
Glaze
Tender chicken drumsticks in a sweet-salty Japanese teriyaki marinade made from soy sauce, mirin and honey. Slow smoking intensifies the umami flavors and caramelizes the natural sugars of the glaze into a beautiful surface. An elegant fusion of Japanese tradition and western smoking technique.
Texas-Style Beef Plate Ribs
Curing Mix
Beef plate ribs come from the belly area of the cow and with their high fat content are the ideal ribs for Texas BBQ. The intense smoke flavor of post oak is inseparably linked to this classic and gives the meat its characteristic depth. Simple 50/50 salt and pepper rub in the style of legendary Texas BBQ joints.
Texas BBQ Sauce
Sauce / Dip
A bold, spicy and savory BBQ sauce with chili and beef broth, perfect for hearty beef brisket.
Texas Brisket Rub
Rub
A purist Texas-style salt, pepper and garlic rub, ideal for beef brisket and large cuts of beef.
Texas Dalmatian Rub
Smoking
The Texas Dalmatian Rub is the purist essence of Texas BBQ, traditionally consisting only of coarse salt and black pepper. The coarse grind creates a distinctive spotted appearance – hence the name 'Dalmatian'. This minimalist approach emphasizes the natural flavor of the meat and is excellent for brisket.
Texas Mop Sauce Vinegar-Beer-Butter
Sauce / Dip
A classic Texas-style mop sauce based on vinegar, beer, and butter that keeps meat juicy and flavorful during smoking.
Thai Basil Smoked Duck
Marinade
This duck combines the flavors of Thai cuisine – fresh Thai basil, lemongrass, and fish sauce – with the intense aroma of lychee wood smoke. The marinade penetrates deep into the meat for an exotic, spicy note. An unusual smoked dish with Southeast Asian character.
Thai Dried Fish Snacks (Pla Hang)
Marinade
Pla Hang are classic Thai dried fish snacks marinated with an aromatic blend of fish sauce, lemongrass, and Asian spices, then dehydrated. The result is intensely savory, slightly sweet-salty fish strips with an unmistakable Southeast Asian aroma. These snacks are ubiquitous as street food in Thailand and are easy to recreate at home.
Thai Smoked Shrimp
Marinade
Exotic Thai shrimp are marinated with an aromatic mixture of lemongrass, ginger, and chili, then gently smoked. The Asian flavors combine with the smoky note to create an irresistible flavor profile. This recipe brings the vibrant cuisine of Southeast Asia to the smoker.
Thai Satay Marinade Peanut-Coconut Milk
Sauce / Dip
A creamy and spicy Thai marinade with peanut and coconut milk that gives meat skewers an authentic Southeast Asian flavor.
Thai Sweet Chili Chicken Wings
Glaze
Inspired by Thai cuisine, these wings combine the characteristic sweetness and mild heat of a sweet chili glaze with the smoky note of plum wood. Smoking at moderate temperature keeps the meat juicy while the sugar-rich glaze creates a lacquered, glossy surface. Fresh lime juice and cilantro give the dish an authentic Asian freshness.
Smoked Thai Lemongrass Chicken
Marinade
An aromatic Thai marinade of lemongrass, ginger, coriander and coconut milk makes the chicken particularly juicy and tender. The mild apple smoke complements the fresh citrus and herb notes without overpowering them. Perfect for chicken breasts or thighs.
Thai Pla Haeng (Dried Salted Fish)
Curing Mix
Pla Haeng is a traditional Thai dried fish, made by salting and then sun-drying. It is made from various fish species and is an important protein source in Southeast Asian cuisine. The aroma is intense, the flavor savory-salty, and it can be fried, grilled, or used as a seasoning ingredient.
Thai Massaman Beef Brisket
Spice Mix
This recipe unites the rich, mild flavors of Thai massaman curry paste with the depth of a slowly smoked beef brisket flat. Peanuts, cardamom, and cinnamon notes from the paste combine with smoke for an incomparable flavor experience. A special homage to southern Thai coastal influence in BBQ.
Thai Lemongrass Rub
Smoking
A fresh and aromatic rub featuring the signature flavors of Thai cuisine – lemongrass, kaffir lime leaves, and galangal. The combination of heat and citrus brightness makes this rub especially versatile. It is excellent for chicken, pork, and seafood.
Cold Smoked Tuna Tataki
Marinade
Fresh tuna is marinated in an Asian-inspired mixture of soy sauce, ginger and sesame and briefly cold smoked. The method mimics the classic tataki principle with an additional smoke flavor. The result is a raw but aromatically complex block of tuna.
South African Tuna Biltong
Dried Fish
Spiced dried tuna using the South African biltong method with coriander and vinegar for a unique texture and aroma.
Tuna Jerky with Chili and Garlic
Marinade
Bold tuna jerky with a spicy chili-garlic marinade, achieving a firm, chewy texture through slow dehydration. Soy sauce provides a deep umami note while chili adds pleasant heat. An intense snack for fish lovers.
Dried Thyme
Spice Mix
Thyme is one of the most robust culinary herbs and is excellent for drying, as it retains its essential oils very well. Gentle dehydrating at low temperatures guarantees maximum aroma retention compared to oven-dried thyme. Suitable for soups, braised dishes, and as part of herb blends.
Thuringian Smoked Grilling Sausage
Spice Mix
The Thuringian grilling sausage is one of Germany's most famous sausage specialties, prepared here as a smoked variant. Caraway and fresh garlic give it its distinctive Thuringian flavor. Hot smoking intensifies the taste and gives it an appetizing, dark outer casing.
Thuringian Grilled Bratwurst with Caraway and Marjoram
Scalded Sausage
The Thuringian Rostbratwurst (PGI) is one of the oldest and most famous German sausages, first documented in 1404. It is coarsely textured, spicy with caraway and marjoram, and traditionally grilled over charcoal.
Tikka Masala Jerky
Marinade
A creative fusion of Indian spice tradition and American jerky culture, inspired by the beloved tikka masala. The combination of cumin, turmeric, garam masala, and yogurt creates an aromatically deep and subtly exotic dried meat. An unforgettable snack for spice lovers and culinary adventurers.
Tyrolean Speck
Curing Mix
Tyrolean Speck is a PGI-protected raw ham from Tyrol, produced through a combination of curing, cold smoking, and long air maturation. The spiced herb curing mixture with rosemary and bay leaf is characteristic of this speck. The traditional ratio of smoking to air drying is 1:3.
Tofu Jerky Teriyaki
Marinade
Firm tofu is pressed, cut into strips and marinated in a sweet teriyaki marinade. Dehydrating gives the tofu a chewy, meat-like texture with a caramel-like flavor. A popular vegan snack with Japanese flavors.
Homemade Tomato Powder
Spice Mix
Ripe tomatoes are sliced thinly and dehydrated at a gentle temperature into crispy chips. The ground tomato powder concentrates the full umami flavor and is a powerful flavor enhancer. It is excellent for rubs, sauces, and soups.
Tomato Chips
Other
Intensely aromatic dried tomato slices that serve as a crispy snack or accompaniment to antipasti and salads. Slow drying significantly concentrates the natural umami flavour of the tomatoes. Herbs and olive oil give the chips a Mediterranean note.
Tonkatsu Bacon
Curing Mix
Pork belly is dry-cured with a Japanese-inspired blend of miso, soy sauce, and ginger, then hot smoked. The result is a flavorful, slightly sweet and umami-rich bacon with a crispy crust. Perfect as a side dish or in ramen and sandwiches.
California-Style Tri-Tip
Marinade
The tri-tip, also known as the mayor's piece, is a triangular cut from the beef sirloin that has cult status in California. It is refined with a spicy marinade of garlic and herbs and hot-smoked at medium heat. Slicing against the grain is especially important as the grain direction changes within the cut.
Tri-Tip Santa Maria Style
Smoking
The classic Tri-Tip from central California, refined with the traditional Santa Maria seasoning of garlic, salt and pepper. This triangular beef roast is smoked at medium heat until it achieves a perfect pink center. The combination of red alder and oak wood gives the meat its characteristic California BBQ aroma.
Thin Salted Dried Fish Chips
Dried Fish
Paper-thin sliced fish fillets are lightly salted and gently dried to create crispy chips.
Dried Beef with Mountain Cheese
Marinade
This unique dried meat recipe combines tender beef strips with the savory aroma of mountain cheese powder and alpine herbs. The herb marinade gives the meat a hearty alpine flavor reminiscent of mountain air. An extraordinary snack that combines the tradition of Alpine cuisine with the art of drying.
Mountain-style dried meat
Spice Mix
Rustic dried meat mountain farmer style with strong spices. Traditional production as practiced in the Alps for centuries.
Smoked Bourbon-Maple Turkey
Glaze
A full-bodied smoked turkey with an enticing bourbon-maple syrup glaze that forms a deep caramelized crust. The whiskey lends the meat a subtle warmth and complexity, while the maple syrup provides natural sweetness. This combination makes the turkey an unforgettable holiday roast.
Smoked Cajun Turkey
Smoking
A boldly spiced turkey Louisiana-style with an intense Cajun spice crust that develops a crispy bark during smoking. The combination of paprika, cayenne, and aromatic herbs gives the meat a deep, savory note. A true classic of Southern American barbecue.
Smoked Turkey Cranberry-Orange
Glaze
A festive smoked turkey with a fruity-sweet cranberry-orange glaze that caramelizes during smoking. The combination of fruitiness and smoke creates an incomparable flavor experience. Ideal for special occasions and holidays.
Smoked Herbs de Provence Turkey
Spice Mix
An elegant smoked turkey with an aromatic herbes de Provence rub that brings Mediterranean flavors to the smoker. Lavender, thyme, rosemary, and oregano form a fragrant herb crust that harmonizes beautifully with mild fruit wood smoke. A more refined, European-inspired smoked dish.
Smoked Miso-Sesame Turkey
Marinade
An exceptional smoked turkey with an umami-rich miso-sesame marinade that imparts a deep, complex flavor to the meat. The fermented miso paste caramelizes during smoking into a beautiful mahogany-brown glaze. A modern fusion of Japanese flavors and classic smoking technique.
Smoked Turkey Breast
Brine
Brining is mandatory for turkey — otherwise too dry.
Cajun Smoked Turkey Breast
Smoking
A spicy Cajun spice blend of paprika, cayenne pepper, and oregano gives the turkey breast a bold, rustic flavor. The meat is rubbed with the spice mix and smoked over hickory. A true classic of American BBQ cuisine with intense smoky aroma.
Smoked Turkey Breast with Cranberry
Brine
Juicy turkey breast is brined in an aromatic cranberry brine and then hot smoked. The fruit acid from the cranberries tenderizes the meat and gives it a slightly sweet-tart note. Beech and cherry wood perfectly complement the fruity flavor.
Hot Smoked Turkey Leg
Brine
Turkey legs are brined in a robust salt solution that penetrates the meat deeply and keeps it moist. Slow smoking over hours develops a deep smoky flavor that pairs perfectly with the robust turkey meat. The result is irresistible, fall-off-the-bone meat with crispy skin.
Cold-Smoked Turkey Pastrami
Pepper Crust
Turkey breast is cured in the traditional pastrami style with a bold pepper crust and then cold-smoked. The result resembles classic beef pastrami but is lighter and more delicate in flavor. Perfect for sandwiches or as a cold cut.
Cold-Smoked Turkey Pastrami
Pepper Crust
Turkey pastrami combines classic wet curing with an aromatic pepper crust and a cold smoking step for a modern poultry charcuterie. The meat is fully cooked to 72 °C core temperature after smoking before being thinly sliced. The result is a juicy, spiced deli product with deep smoky flavor.
Maple Glazed Smoked Turkey Legs
Glaze
Juicy turkey legs are cured in a herb brine and then coated with a sweet maple syrup glaze. The intense smoky flavor of apple wood harmonizes wonderfully with the caramelized sweetness of maple syrup. The meat nearly falls off the bone while eating.
Truffle Smoked Butter
Smoke Butter
Creamy butter with intense truffle fragrance and delicate cold-smoke aroma, perfect for refining pasta or risotto.
Czech Svíčková-Style Smoked Pork
Spice Mix
Inspired by Bohemian Svíčková tradition, the pork is flavored with celery, thyme, parsnip, and allspice before hot smoking. The root vegetable spice blend lends the meat a subtle, earthy sweetness. Best suited for loin or back cuts.
Turkish Smoked Lamb Kebab
Spice Mix
A smoked lamb kebab in Turkish style that combines traditional preparation with modern hot smoking. The meat mixture of lamb with onions, parsley and Turkish spices is shaped onto wide steel skewers and cooked in a smoker. The result is an exceptionally aromatic and tender kebab dish.
Hungarian Salami
Curing Mix
Hungarian salami is an air-dried sausage with fine noble mold ripening and a characteristic paprika-garlic aroma. Fermentation followed by long-term aging creates the typical intense flavor. It requires patient care and controlled climate conditions.
Hungarian Szalonna Bacon
Curing Mix
Szalonna is a traditional Hungarian bacon cold-smoked and cured with paprika, garlic, and salt. Its characteristic red exterior comes from generous amounts of sweet and hot Hungarian paprika. It is sliced thin and often gently warmed raw over an open flame before eating.
Hungarian Paprikás Smoked Pork
Smoking
A spiced smoked pork inspired by Hungarian tradition, enriched with sweet and smoked paprika. The combination of garlic, caraway, and paprika gives the meat a deep, aromatic character. Especially suited for shoulder or neck cuts.
Vendée Ham
Marinade
Vendée Ham from the namesake region in the Western Loire is known for its mild, slightly sweet aroma created by the addition of Cognac and sea salt. It is traditionally cold-smoked over beech sawdust and has a characteristically tender, pink texture. The use of Cognac in the curing mixture makes it a true French specialty.
Ventricina Vastese Marinade and Brine
Marinade
Ventricina Vastese is a PGI-protected raw sausage from the Abruzzo region of Italy, distinguished from Ventricina Teramana by its very high meat content and minimal fat. The large pieces of meat are marinated with rosemary, fennel, and sweet and hot paprika, then sewn into pork stomachs or bladders. The long aging period of 4–6 months results in a sausage of extraordinary quality.
Vietnamese Pho Rub
Spice Mix
Inspired by the deep, warming aromas of Vietnamese pho broth, this rub is crafted from star anise, cinnamon bark, cloves, and ginger. The spice blend imparts an aromatic depth with a sweet-savory character. Especially recommended for beef brisket or lamb.
Vietnamese Lemongrass Beef
Marinade
Tender Vietnamese beef slow hot-smoked with fresh lemongrass, fish sauce, and chili. The combination of aromatic lemongrass and subtle smokiness is characteristic of Vietnamese grill cuisine. This recipe is inspired by Bo Nuong Sa, the classic grilled lemongrass beef.
Vietnamese Lemongrass Smoked Pork Belly
Marinade
This recipe transports you to the aromatic world of Vietnamese cuisine with fresh lemongrass, fish sauce and chili. The marinade gives the pork belly a bright, citrusy freshness that gains exotic depth through smoking with coconut and apple wood. The result is an aromatically complex meat, ideal for bánh mì sandwiches or noodle bowls.
Villnöss-Style Speck
Curing
Villnöss-style Speck from the South Tyrolean Villnöss Valley is known for its particularly mild smoking and long maturation. Unlike other South Tyrolean Speck varieties, it is smoked only very briefly and gently with beech wood and aromatic mountain herbs to preserve the natural meat flavor. The alternating smoking and air-drying phases give it its distinctive aroma.
Virginia Ham
Curing Mix
Virginia Ham is a traditionally dry-cured and cold-smoked ham from the United States. It is rubbed with an aromatic curing mixture of salt, sugar, and spices and aged for several weeks. The slow cold-smoking over hickory wood gives it its distinctive, deep smoky flavor.
Juniper-Honey Ham
Glaze
This elegant cold-smoked ham combines the resinous spice of juniper berries with the mild sweetness of wildflower honey, creating a balanced, slightly caramelized rind. The meat is first dry-cured and then brushed with a honey glaze before smoking. The result is a versatile ham with complex flavor that tastes excellent raw or lightly seared.
Juniper Pepper Smoked Salt
Smoked Salt
Nordic-inspired smoked salt with juniper and black pepper for rustic game dishes and soups.
Juniper Ham
Curing Mix
This Northern European-inspired cold-smoked ham combines the resinous freshness of juniper berries with pine needles and black pepper for a forest-like, spicy aroma. The leg is dry-cured and then cold-smoked with juniper wood, resulting in a deep, resinous-herbal flavor profile. Ideal with game and rustic cheese boards.
Hot-Smoked Quail with Honey and Thyme
Glaze
Whole quails are coated with a sweet and savory honey-thyme glaze and smoked over cherry wood. The natural sweetness of honey caramelizes during smoking, forming a glossy, aromatic crust. This recipe combines rustic game cooking with delicate flavors.
Smoked Quail with Rosemary and Honey
Smoking
Tender quails are refined with an aromatic rosemary-honey glaze and hot smoked to perfection.
Quail Rosemary-Honey Rub
Smoking
Tender quail are rubbed with an aromatic rosemary-honey rub and then hot smoked. The combination of sweet honey and resinous rosemary creates a golden-brown, lightly caramelized crust. Beech wood gives the meat a mild, nutty smoke flavor.
Smoked Quail
Brine
Small quails are brined in a flavorful salt solution and then hot-smoked at low temperature. The result is tender, juicy meat with a delicate smoky aroma. Due to the short cooking time, quails are ideal for spontaneous smoking projects.
Valais Dried Meat (Viande séchée du Valais)
Curing Mix
Valais Dried Meat (Viande séchée du Valais) is a protected Swiss specialty product from the canton of Valais. It is made exclusively from the fillet or topside of beef and matured for several months in the dry, clear mountain air of Valais. Characteristic features are its deep dark red color, intense aroma and firm, dry consistency.
Christmas Smoked Goose with Orange Spice
Spice Mix
A festive Christmas goose is refined with an aromatic blend of oranges, juniper, and winter spices, then smoked over beech wood. The intense smoky flavor harmonizes beautifully with the Christmas notes of cinnamon, star anise, and orange zest. An unforgettable festive dish that combines tradition and the art of smoking.
Munich-Style White Sausage with Parsley and Lemon
Scalded Sausage
Munich white sausage is a traditional Bavarian boiled sausage made from veal and pork, a staple of Bavarian breakfast culture since 1857. It is classically served with sweet mustard, pretzel, and wheat beer.
Weißwurst wie auf dem Oktoberfest
Scalded Sausage
Die Regel, dass Weißwurst das „12-Uhr-Läuten nicht hören darf“, stammt aus der Zeit vor der Erfindung des Kühlschranks. Da die Wurst früher frisch und ohne Kühlung hergestellt wurde, musste sie wegen des rohen Bräts schnell verderben und wurde deshalb morgens verzehrt. Heute ist dies Tradition, keine technische Notwendigkeit mehr.
West African Kilishi Beef
Marinade
Kilishi is a West African specialty from Nigeria and Niger where paper-thin sliced beef is coated with a rich peanut spice paste and dried in the sun or oven. The paste made from peanut puree, onions, chilis, and spices gives the meat a unique depth and texture. Kilishi is considered one of the most complex African meat specialties.
Westphalian Ham Cold Smoked
Curing Mix
Westphalian Ham is a centuries-old cold-smoked raw ham from North Rhine-Westphalia with protected geographical indication. It is cold-smoked over beechwood with the addition of juniper brushwood and then air-aged. The result is an intensely smoky, hearty flavor with a subtle juniper note that makes it unmistakable.
Whisky-Oak Smoked Ham
Marinade
This exceptional cold-smoked ham is smoked with retired whisky oak barrels, imparting a deep vanilla-caramel smoke aroma with subtle tannin nuances. The curing mix contains a splash of single-malt whisky, which gently perfumes the meat and aids salt penetration. The result is a premium ham with a complex finish, ideal alongside aged cheeses or as aperitivo charcuterie.
Whisky-Honey Cure for Trout
Rub
An aromatic dry cure with dried honey powder and smoked salt that gives trout fillets a sweet-smoky depth with a subtle whisky note.
Whisky Smoked Salt
Curing Mix
Coarse sea salt is first soaked with whisky and then cold smoked to create a complex, spicy flavor profile. The combination of whisky notes and beech smoke produces an extraordinary finishing salt. Perfect for steaks, soups, and sauces.
Whisky Peat Gravlax
Marinade
This extraordinary gravlax uses heavily peated Islay whisky to lend the salmon a deep, smoky and complex dimension without actually smoking it. The combination of peaty whisky, black pepper and brown sugar creates an incomparable flavour experience with a hint of smoke and sea. A feast for whisky lovers and gourmets alike.
Wiener Würstchen
Scalded Sausage
Als Wiener Würstchen, Krenwürstchen, Frankfurter Würstl, schwäbisch Saiten oder Wienerle, im Passauer Raum Thurner-Würstl oder kurz Thurner bezeichnet man eine dünne Brühwurst im Saitling. Sie ist eine Abwandlung des Frankfurter Würstchens und wird im Gegensatz zu diesem aus Rind- und Schweinefleisch hergestellt
Wiener Frankfurter
Spice Mix
The classic Wiener frankfurter is a finely emulsified scalded sausage made from pork in a characteristically thin sheep casing. The fineness of the forcemeat and gentle hot-smoking give it its typically tender, juicy consistency. When heating in water, the temperature must not exceed 70 °C to prevent the skin from bursting.
Classic Viennese Sausage
Scalded Sausage
The Viennese sausage is a fine scalded sausage made from pork and beef with a tender texture and mild flavor, originally from Vienna and known worldwide.
Venison Landjäger Black Forest Style
Curing
The venison Landjäger is a pressed, smoked raw sausage in the typical rectangular shape, made from roe deer and red deer meat with a robust Black Forest spice mix. The pressing gives it its characteristic flat shape and dense texture. Ideal as a sliceable, long-lasting travel provision with an intense smoky and game flavor.
Wild Game Pemmican with Berries
Other
Pemmican is a traditional North American concentrated food made from dried game meat, tallow, and dried fruits, originally made by indigenous peoples. This version combines dehydrated game meat with lingonberries and rendered fat into a calorie-dense expedition food. When properly made, the finished pemmican can be stored for years.
Wild Game Pemmican with Fat and Berries
Other
Pemmican is the traditional high-energy food of North American indigenous peoples and polar expeditions – at its core it consists of dried ground meat, rendered fat, and dried berries. Its shelf life is extraordinary: correctly made, pemmican keeps for years in cool storage. The ratio of meat powder to fat should be 1:1 by weight.
Game Rub Juniper-Allspice-Bay Leaf
Rub
Robust game spice blend with juniper, allspice and bay leaf ideal for venison leg, wild boar and deer.
Venison Salami Mountain Hunter Style
Spice Mix
A robust venison salami made from a blend of roe deer meat and wild boar, refined with mountain spices and red wine. The salami is filled into natural casing and matured after smoking at controlled temperature until it develops the typical firm consistency and white noble mold coating. A handcrafted product with characterful game flavor.
Smoked Wild Duck Breast with Orange
Marinade
Wild duck breast is cured in an aromatic orange marinade with juniper and then hot-smoked. The fruity sweetness of orange harmonizes beautifully with the robust game flavor and mild cherry smoke. This recipe works both as a warm main course and sliced cold on a game platter.
Cold-Smoked Wild Boar Coppa
Curing Mix
Wild boar Coppa is made from the neck of wild boar and combines the robust flavor of wild boar with the traditional Coppa technique. Thanks to the higher fat content in the neck, it ages particularly aromatically and stays juicy. A light cold smoking session with beech and alder gives it a characteristic smoky note.
Wild Boar Jerky BBQ
Dehydrating
Robust wild boar meat is refined with a smoky-sweet BBQ spice blend. The intense natural flavor of wild boar harmonizes excellently with smoked paprika and brown sugar. This jerky is a full-bodied taste experience for true meat lovers.
Wild Boar Jerky Smoked Paprika
Spice Mix
Bold wild boar jerky with an intense smoked paprika spice blend that perfectly complements the natural game flavor of the meat. The combination of sweet and hot smoked paprika gives the jerky a deep, smoky note with pleasant warmth. A rustic jerky for those who appreciate robust flavors.
Wild Boar Jerky with Garlic and Pepper
Marinade
Robust wild boar meat is refined with a hearty garlic-pepper marinade and dried into chewy, aromatic jerky. Wild boar has a more intense flavor than beef, which is optimally enhanced by the bold seasoning. Due to potential trichinosis risk in wild boar, post-heating to 80 °C core temperature is mandatory.
Cold-Smoked Wild Boar Ham
Curing Mix
A robust wild boar leg ham with an intense natural flavor, deepened further by cold-smoking with oak and beech. The higher fat content of wild boar ensures a juicy texture and excellent shelf life. A rustic ham with a characterful aroma.
Wild Boar Belly with Apple and Cinnamon
Glaze
The bold wild boar belly is paired with a sweet-spicy apple-cinnamon glaze that caramelizes during smoking to form a wonderful crust. The warmth of cinnamon harmonizes perfectly with the intense flavor of wild boar. Cherry wood gives the belly a fruity smoky note.
Wild Boar Belly Apple Wood Smoked
Smoking
Juicy wild boar belly with a sweetly fruity apple wood smoke and a crispy spice crust, a highlight for game lovers.
Wildschweinbratwurst
Raw Sausage
Eine exotische Wildschweinbratwurst mit frischer Orangenschale, grünem Kardamom und getrockneten Kräutern aus dem Garten. Die Kombination von Orangenfrische, exotischer Würze und kräftigem Wildschweinaroma ergibt eine ungewöhnliche, aber hervorragend funktionierende Bratwurst.
Wild Boar Leg with Honey
Glaze
The wild boar leg is enhanced with a sweet-spicy honey glaze and slowly hot-smoked over many hours. The high fat content of wild boar makes this cut particularly juicy and aromatic. A robust cure and the caramelized honey crust make this recipe an unforgettable treat.
Cold-Smoked Wild Boar Neck with Forest Honey
Curing
Robust wild boar neck with a forest honey and herb glaze, cold-smoked over oak and beech for a deep, rustic flavor.
Wild Boar Loin with Lingonberry
Marinade
The wild boar loin is rubbed with an aromatic lingonberry marinade and hot-smoked to enhance the bold game flavor. The acidity of the lingonberries acts as a natural tenderizer, lending the meat a subtle sweetness. Beechwood provides a mild, balanced smoky aroma.
Wild Boar Salami Red Wine
Fermenting
Spicy cured salami from wild boar with robust red wine and Mediterranean herbs.
Smoked Wild Boar Ham
Curing Mix
The wild boar leg is dry-cured and then gently hot smoked. The more intense meat of wild boar pairs very well with robust spices like juniper and rosemary. The finished ham impresses with a deep smoke note and juicy bite.
Hot-Smoked Wood Pigeon with Rosemary
Smoking
Wood pigeons are rubbed with a bold rosemary-garlic spice blend and hot-smoked over beechwood with rosemary sprigs. The intense, resinous rosemary aroma permeates the dark, robust pigeon meat in a harmonious way. Particularly suitable for autumn and winter dishes.
Spicy Bean Snacks
Dehydrating
Cooked white beans are mixed with an aromatic spice blend and dried in the dehydrator into crispy snacks. The protein-rich beans develop a pleasantly crunchy texture during drying and absorb the spices intensively. An excellent on-the-go snack that provides protein and fibre.
Xuanwei Ham
Curing Mix
Xuanwei ham originates from Yunnan Province in southwestern China and is considered one of the three great Chinese dry-cured hams. It is made exclusively from the local Wujin pig breed and dry-cured with simple salt. The cool, dry mountain air of Yunnan gives it its distinctive flavor.
York-Style Ham
Brine
York ham is a mildly cured, lightly smoked English cooked ham with a fine texture. It is wet-brined, then cold-smoked and finally gently cooked or steamed. The result is a juicy, tender ham with a subtle smoky note.
Za'atar Spice Blend Sumac-Thyme-Sesame
Rub
Classic Levantine spice blend of thyme, sumac and sesame, ideal as a rub for lamb, chicken and vegetables.
Smoked Berbere Goat
Smoking
Ethiopian Berbere spice gives goat meat a complex, deeply spiced smoky note. The blend of chili, korarima, fenugreek, and ginger is characteristic of East African cuisine. Smoking over walnut wood perfectly underlines the earthy spice tones.
Smoked Chimichurri Goat
Marinade
Argentinian Chimichurri made from fresh parsley, oregano, garlic, and chili gives the goat meat a herb-fresh, slightly acidic note. Slow smoking over cherry and apple wood complements the green marinade with elegant smoke aromas. A South American-inspired BBQ highlight.
Smoked Curry Goat
Spice Mix
Caribbean-inspired curry goat, slowly smoked over fruitwood. Curry spices like turmeric, cumin, and coriander penetrate deep into the meat and complement the smoke notes harmoniously. A recipe that combines Caribbean culinary traditions with modern BBQ.
Smoked Jerk Goat
Smoking
Jamaican jerk spice meets tender smoked goat meat. The combination of Scotch Bonnet, allspice, and thyme gives the meat an intense flavor. Slow smoking makes the meat buttery soft and aromatic.
Smoked Suya Goat
Smoking
Suya is a West African peanut-based spice profile that gives goat meat a nutty, spicy depth. The Yaji spice blend of roasted peanuts, ginger, and paprika is characteristic. Smoking over hardwood creates an authentic street food character.
Zucchini Chips
Spice Mix
Thin zucchini slices are marinated with spices and processed into crispy chips in a dehydrator. The chips are a healthy and low-calorie alternative to potato chips. They can be seasoned as desired with various spices such as paprika, garlic or herbs.
Zucchini Chips with Parmesan
Pepper Crust
Paper-thin zucchini chips with a savory Parmesan crust, gently dried in a dehydrator. The interplay of mild zucchini flavor and intense hard cheese creates an irresistible snack. The dehydrating process draws out the natural moisture from the zucchini, producing a crispy, flavorful slice.
Homemade Onion Powder
Spice Mix
Onions are sliced into fine rings and fully dehydrated at a moderate temperature. The ground powder has a mild, slightly sweet onion flavor and is very versatile. Homemade, it contains no fillers or anti-caking agents.
Egyptian Dukkah Nut Spice Rub
Rub
A nutty and aromatic Egyptian blend of hazelnuts, coriander and sesame, excellent for lamb, chicken and vegetables.
Ethiopian Berbere Beef
Smoking
This recipe combines the intensely aromatic Ethiopian Berbere spice with the technique of hot smoking to create a deep, multi-layered flavor profile. Berbere is a spice blend of up to 20 ingredients including chili peppers, fenugreek, and cloves that gives the meat an incomparable seasoning. Slow smoking with sandalwood further intensifies the aroma.
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