Cold-Smoked Honey
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.
Ingredients(for 1 kg)
Instructions
Preparation
10 minutesPlace the honey in a shallow ceramic or wooden dish and spread to an even layer of approx. 1-2 cm thickness. Allow the smoker to cool to below 30 °C. Ensure the cold smoke generator is filled with fresh apple wood chips.
Cold Smoking
2-4 hoursSmoke the honey at a maximum of 30 °C for 2-4 hours. Gently stir the honey or draw a spoon through the surface each hour to expose fresh areas for smoke absorption. At 2 hours the smoke flavor is mild, at 4 hours it is stronger.
Bottling and Maturing
48 hoursFill the smoked honey into clean, sealable glass jars. Allow to mature at room temperature for at least 48 hours so the smoke flavors distribute evenly. Then store in a cool, dark place; keeps for several months.
Pro Tip
Use a mild, floral-aromatic honey such as acacia or linden blossom honey, as its delicate natural flavors complement the smoky notes particularly well. Use the smoked honey as a glaze for spare ribs or chicken, or drizzle over goat cheese.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.