Preserve / Mexican / Smoking

Mexican Smoking

Oaxacan rooftops, Yucatan pits, Puebla escabeche shelves, and the Tlaxcala tinacal turned into hot-smoked, cold-smoked, hardwood-finished, and smoke-preserved food.

wood, airflow, temperature, salt, humidity, and the line between flavor and preservation.

smoke
despensa

Methods

Traditions

Smoking to build from

Mexican reference batch chipotles

01 chipotles first shelf 25 min 02 mesquite longaniza winter shelf 45 min 03 barbacoa smoke market surplus 1 day 04 maguey lamb family batch 3 days 05 smoked salsa holiday jar 2 weeks 06 chile morita weeknight reserve 45 min-5 days

winter shelf mesquite longaniza

market surplus barbacoa smoke

family batch maguey lamb

Open the pantry by problem.

Start with the thing you need to solve: a quick jar, a long cure, a safer shelf, or a batch that makes the season last.

Same method, different pantry

Same pantry, different method

Mexican Smoking

Mexican smoking guide: hot-smoked, cold-smoked, hardwood-finished, and smoke-preserved food, safety notes, shelf logic, and recipes from Oaxacan rooftops, Yuc

chipotles - smoke work from despensa - 25 min
mesquite longaniza - smoke work from despensa - 45 min
barbacoa smoke - smoke work from despensa - 1 day
maguey lamb - smoke work from despensa - 3 days
smoked salsa - smoke work from despensa - 2 weeks
chile morita - smoke work from despensa - 45 min-5 days

Mexican Smoking

Smoking to build from

Open the pantry by problem.

Same method, different pantry

Same pantry, different method

Mexican Smoking

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