Smoking and Curing Garden Produce: Techniques for Australian Gardeners

Cold Smoking Vegetables and CheeseCold smoking (below 30°C) imparts flavour without cooking — ideal for salt, chilli flakes, dried tomatoes, garlic, and cheese. A simple cold smoker can be made from a cardboard box with a perforated can of smouldering wood chips at the base. Use Australian hardwoods: ironbark, gidgee, box, and banksia produce distinctive Australian smoke flavours. Avoid eucalyptus — too oily and medicinal-tasting.Smoked Paprika from Garden ChilliesDry ripe red capsicums and…