Smoked Wildflower Honey
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.
Ingredients(for 1 kg)
Instructions
Preparation
15 minutesIf necessary, gently liquefy honey in a water bath at a maximum of 40 °C. Pour the liquid honey into a shallow glass dish and add thyme, cinnamon stick, and peppercorns.
Cold Smoking
2-4 hoursPlace the dish with the honey in the cold smoker at 15-20 °C and smoke for 2-4 hours. Gently stir the honey every 60 minutes to ensure even smoke absorption.
Bottling
10 minutesStrain the smoked honey through a fine sieve to remove herbs and spices. Fill the slightly warm honey into sterile jars with screw caps.
Resting
24-48 hoursLet the smoked honey rest at room temperature for 24-48 hours to allow the smoke flavors to fully distribute throughout the honey and harmoniously combine.
Pro Tip
Use a raw, unprocessed wildflower honey – the complex aromas of a natural honey harmonize significantly better with the smoke than industrially processed honey.
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