Smoked Pepper
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.
Ingredients(for 1 kg)
Instructions
Preparation
10 min.Mix all peppercorns together and spread evenly on a fine-mesh smoking rack. The layer should not be too thick.
Cold Smoking
12-18 hrs.Keep the smoker at a maximum of 22 °C. Alternate between alder and cherry wood chips. Smoke the peppercorns for 12 to 18 hours, stirring every 4 hours.
Maturing
48 hrs.Let the smoked peppercorns mature openly in a cool, dark place for 48 hours so the smoke flavor distributes evenly. Then store in an airtight container.
Pro Tip
After smoking, briefly toast the peppercorns in a cast iron pan without fat – this intensifies the flavor considerably. Only grind shortly before use.
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