Smoked Pepper
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.
Ingredients(for 1 kg)
Instructions
Preparation
10 minutesSpread the peppercorns on a fine wire rack or smoking sieve. Cool the smoker to below 30 °C and mix beech smoking flour and cherry wood chips in a 3:2 ratio and fill into the smoking tray.
Cold Smoking
3-5 hoursStart the smoker and cold smoke the peppercorns at below 30 °C. Gently shake or stir the grains every 60 minutes so all sides absorb smoke evenly. Check the temperature regularly.
Resting and Storage
24 hoursRemove the smoked peppercorns from the smoker and let them rest in the open air for 24 hours. Then store in airtight jars or spice containers. Store whole and grind only before use to preserve the aroma.
Pro Tip
For a more intense result, smoke the pepper twice for 2-3 hours each, with a 12-hour break in between. This allows the smoke flavor to penetrate deep into the grains.
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