Smoking Meat with Tea

Are you fond of smoking meat? Have you been experimenting with different wood to get that new twist in flavor? Well if you want to get great, exotic and really interesting taste, try using loose-leaf tea.

Smoking with tea is not really something new, but not all people know that this is a great alternative. This process of using tea has long been used in Chinese cuisine to get really delicate flavors. Now if this process is quite new to you, then here are some tea smoking prep and tips that you might want to use.

To start, secure the following:

  • 1 cup loose-leaf tea (usually jasmine tea but you can try and experiment using black, green, etc.)
  • 1 cup uncooked rice
  • 1 cup soft brown sugar

Procedure:

  • Mix the ingredients together.
  • Line a wok or a large pot with 3 or 4 layers of aluminum foil.
  • Allow the edges of the foil to overhang as it prevents the smoke from permeating through the surface.
  • Spread the mixture evenly and generously over the base. Heat it until it begins to smoke.
  • Put your food on top of your burner, arounf 5cm above the tea mixture.
  • Cover your wok. If it does not have a lid, use extra sheets of aluminum foild or a huge mixing bowl to lock in smoke.

The process is basically simple. And to maximize results, make sure that the meat you're smoking is as dry as it could. Dry food absorbs smoke better than those that are not, plus, it gets comparatively better color and flavor.

That's it! Enjoy tea smoking!

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