Cold-smoking meats can be risky — but there's a salty solution that makes it safer. Before you fire up the smoker, here's the step you shouldn't skip.

Cold smoking is one of those cooking methods that feels both ancient and modern. It’s about coaxing flavor into food using smoke at low temperatures instead of heat. The result isn’t cooked meat or ...

Add Yahoo as a preferred source to see more of our stories on Google. Cold smoking is a technique used to add a distinctive smoky flavor to food without actually cooking it. Cold smoking, when used in ...

Preserved meats have long been a staple of winter. Try cold smoking your meat or fish to achieve a time-tested flavor without ...

Add Yahoo as a preferred source to see more of our stories on Google. If you could make your own bacon, smoked salmon, and smoked cheese at home — stuff that normally costs a fortune at specialty ...