Smoking and dehydrating

Discussion in 'Food & Cooking' started by ODewulf, Nov 8, 2018.

  1. ODewulf


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    Head Barista, Sous Chef
    Thoughts on order of smoking and dehydrating, using home dehydrator and stove top smoker, looking to impart a smoky flavour but also dehydrate without using the smoker for hours. Current thoughts are smoke first as my understanding is that the smoke binds mainly to the fats and as water is removed becomes more difficult to flavour the food, but would love to know others opinions or experiences?
  2. Seoul Food

    Seoul Food

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    Professional Chef
    Are you talking about jerky? Most smoking of foods hits a plateau of what can be absorbed into the item. Since you are using a stove top method I am assuming you are hot smoking which will impart less flavor than if you were to cold smoke. I know some jerky makers skip the actual smoking and just use liquid smoke in their marinades. Without more information on what you are doing with it and the protein it will be a little hard to tell you one way or the other.