THE FLEXFUSION SMOKING HANDBOOK - HENNY PENNY
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The FlexFusion Smoking Handbook
Smoking food with
Henny Penny FlexFusion
2
Smoking food in the FlexFusion Combi -
You‘ll be simply impressed!
• Anyone can smoke food using the FlexiFusion Combi! Whether or not you‘ve done it before,
smoking food with the FlexFusion Combi is child‘s play thanks to its intuitive Chef’s Touch
operation.
• With the FlexFusion Combi, you can smoke food in a single step or as part of a multi-step cooking
program.
• Thanks to the FlexiRack capacity concept, you can smoke up to 70% more product in a single
batch.
• As the smoker box is installed outside the cooking chamber, food can be smoked very well in the
FlexFusion Combi even at low temperatures. Ideal for sensitive smoked products like butter and
cheese!
• The FlexFusion Combi can be used again immediately after automatic cleaning with WaveClean
with no transfer of flavor.
Have fun smoking food with
the Henny Penny FlexFusion Combi!
Gregg Brickman, Corporate Executive Chef
3
What is food smoking?
Smoking is the process of flavoring
and preserving food such as fish and
meat. Other products, like vegetables,
cheese, oil, butter and salt, can also be
smoked.
4
SMOKING FOOD WITH THE
Food which has already been salted or
brined is exposed to wood smoke for a
specific period of time.
Smoking has a positive effect on
properties like color, texture, aroma and
taste.
The surface of the smoked food is
hardened, while the interior is gently
cooked and a rich flavor is created.
5
The theory of smoking food
A differentiation is made between hot smoking, warm smoking and cold smoking, depending on the
smoking temperature. The FlexFusion Combi is ideally suitable for the hot and warm smoking of food.
Hot smoking
Raw meat or fish is cooked and preserved for
several hours at temperatures ranging from 122
to 185°F. This congeals the protein in the food.
Hot smoked food is only good for a few days
and therefore intended for consumption soon
after smoking.
With hot smoking, the heat is not generated by
burning wood chips, but directly in the cooking
chamber of the FlexFusion Combi.
Hot smoked products are primarily foods such
as cooked ham, chasseur sausage, eel, mackerel,
sprat, halibut and, of course, trout.
6
SMOKING FOOD WITH THE
Warm smoking
In this mild smoking process, temperatures
range between 77 and 122°F. Frankfurters
are a typical warm smoked product.
Cold smoking
Cold smoking takes place at approx 59–77°F. The combination of dehydration, salt and substances
in the smoke creates an antibacterial environment. The food is dried and preserved alike.
7
The chemistry of smoking food
The burning of wood inside the SmokeInside
smoker box generates smoke. In addition to
gaseous substances, this smoke is comprised
of ash, soot, tar and resin. This non-volatile
particulate matter imparts the characteristic
smoky taste to food. After smoking,
combustion residue is left behind in the form
of charcoal.
What types of In principle, smoking is possible with any
type of wood as long as it is dry and stored
wood are suitable under good conditions. Be careful with very
resinous woods, like pine, larch and Douglas
for smoking? fir.
The combustion properties of these woods
are not particularly good, and a very large
amount of smoke is generated. Many fish,
trout for example, can therefore absorb too
much smoky and intense flavor.
8
SMOKING FOOD WITH THE
Smoking times
Maximum amount of wood chips approx. 100 g = 11 oz
Amount Smoke Time until significant
(approx.) intensity decrease in smoke
(in minutes*)
Medium Mild
3.5 oz x 10
x 20
6.5 oz x 20
x 40
10 oz x 30
x 50
*The level of moisture in the wood chips also affects the smoking time
9
Woods suitable for smoking food
in the combi steamer
Each type of wood creates its own individual flavor. The wood type influences the smoke intensity,
color and flavor. The most frequently used woods include:
MAPLE:
Mild and subtle, the sweetness of this wood is perfect for smoking pork
and poultry. Sugar-maple is exceptionally good for turkey.
ALDER:
Alder imparts a light smoky flavor with a hint of sweetness.
It gives food an unmistakable red color.
HICKORY:
Gives the food a tangy and smoky flavor.
10SMOKING FOOD WITH THE
FRUIT WOODS:
These woods impart a mild flavor with a slightly fruity note to the
food. Cherry, apple, plum and pear could be used here. It’s best
just to try them out!
SPRUCE AND FIR:
The high resin content of these woods give food a typical dark coloration
and an intense smoky flavor. It‘s best to wait a week before consuming
foods smoked with these woods to soften the “bite.”
Use pellets for a
clean, efficient way Use wood chips
to impart that great for maximum ...Do not
smoky flavor from smoke flavor use sawdust!
natural wood
11Preparation
Products to be smoked have to be salted or brined first. This has two advantages for warm and hot
smoking, as it improves the overall taste and enables the food to take on the smoky flavor better.
BRINING:
Brining involves submerging the
products to be smoked in a salt
solution. The concentration of the
brine solution is normally between
5 and 10%. The longer the product
is submerged in the salt solution,
the lower the required concentration.
Of course, the brine solution can be
flavored using herbs, spices and
acids etc. The liquid does not
necessarily need to be water. It can
also be completely or partially
replaced with apple juice, for example.
The important thing is that the brined
products are well rinsed with cold
water and dried with kitchen paper
before smoking. A drier surface
helps the smoke to impart its flavor
and adhere to the food better during
smoking.
12SMOKING FOOD WITH THE
SALTING:
Salting is the dry version of brining. The products to be smoked
are usually sprinkled with coarse sea salt, which is then drawn
into the food overnight. The next day, the products to be
smoked are rinsed well with cold water and dried with kitchen
paper. The salt, of course, can also be flavored using herbs,
spices or grated lemon, for example.
13Setting the FlexFusion Combi
After switching on the
FlexFusion Combi, select the
symbol for manual cooking in
Chef’s Touch. You can then
scroll the display further in the
overview. The symbol for
smoking appears. One touch
takes you directly to smoking
mode.
Now touch the white window
another parameter window will
appear. The temperature, time
and intensity of the smoking
process can easily be set here.
TEMPERATURE
The temperature of the cooking chamber has to be set. The higher the
temperature in the cooking chamber, the faster the smoked product will
cook. Note, however, that excessive temperature can lead to bitter
substances forming during smoking. If you would like to brown the 194°F
product before smoking it, you should do this beforehand in a separate
cooking step. You can read how to compile a cooking programme
consisting of multiple steps in the FlexFusion Combi operating manual.
14SMOKING FOOD WITH THE
TIME
You can control the intensity of the smoky flavor using the time
setting. The longer the food is smoked, the more intense the smoky
flavor. With a completely full drawer of smoking chips, you can smoke
food for up to 45 minutes, depending on the wood type. Just adjust 194°F
the wood amount accordingly if you want to smoke food for a short
time only. The table in the Appendix includes guidelines for wood
amounts for the respective smoking times.
INTENSITY
There are three smoke intensities; intense, medium and mild. You can
control the smoke quantity in the cooking chamber with these
settings. Simply select the desired intensity for the product to your 194°F
own taste. The higher the intensity, the faster the wood chips burn.
After setting all the parameters, you can start the smoking process by selecting the “Start” button.
First of all, the wood chips are ignited and start to burn slowly, i.e. preheat. This takes about 20
minutes. An audible signal is emitted at the end of this phase. The cooking chamber can then be
loaded. The smoking process starts automatically once the door is closed.
15Eight steps to perfect results
(Steps 1–4)
Selection and preparation
1.
Only use the freshest and best
quality products for smoking.
These should be selected, or
prepared, in such a way that they
can all be smoked with the same
cooking and smoking times. This
results in impressive quality and
consistency.
Salting or brining
2.
The products to be smoked are
rubbed with salt or submerged in
a brine solution (a salt
con-centration of approx. 7% is a
good average value here).
You can add flavorings such as
herbs and vinegar to enhance the
flavor.
16SMOKING FOOD WITH THE
Rinsing and patting dry
3.
Once the products have been
salted or brined long enough
(at least one night), rinse well
with cold water and pat dry with
kitchen paper.
Drying
4.
It is important to dry the
products well at this point. The
drier the surface, the better the
smoke adheres to the product.
Tip: Lean products such as
chicken breast can be lightly
oiled before being smoked. This
is highly recommended as oil
facilitates the smoke absorption.
17Eight steps to perfect results
(Steps 5–8)
Preparing the FlexFusion Combi
5.
Fill the drawer of the smoker box
with slightly moistened wood chips.
Set the desired parameters on the
Chef’s Touch display under
“Manual Cooking”/”Smoking and
start the smoking program. First of
all, the wood chips are preheated.
This process takes about 20 minutes.
Loading
6.
Following the preheating phase,
a signal is emitted and the
cooking chamber can be loaded
with the products to be smoked.
These are either placed on a grid
or tray or are suspended from a
grid with smoking hooks. Insert a
core temperature probe into a
product as required.
18SMOKING FOOD WITH THE
Smoking
7.
The smoking process starts
automatically once the door is
closed. A signal is emitted again
once the set time has elapsed or
the core temperature has been
reached. The smoked products
can be removed from the
cooking chamber.
Allowing food to rest
8.
Let the smoked food rest now
(covered with a clean cloth) for
approx. 4 hours. This enables the
smoke flavor to be absorbed
well.
19Recipes
Smoked trout 22
Salmon fillet 24
Duck/goose breast 26
Turkey breast 28
Vegetables 30
Butter 32
Chicken legs 34
Pork belly 36
20SMOKING FOOD WITH THE
21Smoked trout
Scale the trout and clean inside and out with cold water. Then sumberge the trout into a 5% salt brine*.
Flavor with lemon and dill as desired. After 8 to 10 hours, rinse the fish with cold water and pat dry. It is
important to allow the trout to dry well at this point.
Setting the FlexFusion Combi:
Temperature 176°F 176°F
Core temperature 131°F
131°F
Intensity Normal Actual...°F
After drying select “Start” in the smoking menu. The combi steamer starts to preheat. When you hear
the signal, place the trout on a grid. Alternatively, you can hang them from smoking hooks on a grid
inserted at the top of the cooking chamber. There should be at least 1 inch of space between each
trout. Insert the core temperature probe diagonally into the thickest part of a trout.
Close the door. The smoking program now starts automatically.
Once the core temperature has been reached, the smoked trout are done. Ideally, the trout should be
allowed to rest for several hours under a clean kitchen cloth.
*50 g of salt per liter of water
22SMOKING FOOD WITH THE
23Salmon fillet
Check the salmon fillets (with skin) for any bones. Prepare a dry salt mixture from 100 g coarse sea salt,
20 g sugar and 5 g ground white pepper. Of course, other flavors such as lemon, pink pepper and dill
can also be added. Season the fillets liberally with this salt mixture on the meat side and wrap in
trans-parent film. The salmon fillets should rest like this overnight. The next day rinse the fillets well
with cold water and pat them dry. It is important to allow the fish to dry well at this point.
Setting the FlexFusion Combi:
Temperature 149°F 149°F
Core temperature 131°F
Intensity Normal 131°F
After drying select “Start” in the smoking menu. The combi steamer starts to preheat. When you hear
the signal, place the salmon fillets on a grid. There should be at least 1 inch of space between each
fillet. Insert the core temperature probe diagonally into the thickest part of a salmon fillet. Close the
door. The smoking program now starts automatically.
Once the core temperature has been reached, the smoked salmon fillets are done. Ideally, the fillets
should be allowed to rest for several hours under a clean kitchen cloth.
24SMOKING FOOD WITH THE
25Duck/goose breast
Prepare the salt brine two days before smoking as follows using these ingredients:
- 5 star anises - Grated zest of 1 lime
- 50 g ginger, in slices - 150 g sugar
- 1 tablespoon coriander seeds - 1 liter apple juice
Briefly bring the ingredients to the boil with 1 liter water in a stainless steel pan. Let the seasoned brine
stand for one hour and then cool it down to 39 °F in a refrigerator. Trim the duck or goose breast and
remove any tendons. Submerge the fillets in the seasoned brine for at least 12 hours. After brining take
the fillets out of the brine, carefully rinse with cold water and pat dry. It is important at this point to
allow the duck or goose breast to dry well.
Setting the FlexFusion Combi:
Temperature 194°F 194°F
Core temperature 144°F
Intensity Normal 144°F
Actual...°F
After drying select “Start” in the smoking menu. The combi steamer starts to preheat. When you hear
the signal, place the duck or goose breast on a grid. There should be at least 1 inch of space between
each duck or goose breast. Insert the core temperature probe diagonally into the thickest part of a duck
or goose breast. Close the door. The smoking program now starts automatically.
Once the core temperature has been reached, the smoked duck or goose breasts are done. Ideally, the
duck or goose breasts should be allowed to rest for several hours under a clean kitchen cloth.
26SMOKING FOOD WITH THE
27Turkey breast
Prepare the salt brine two days before smoking as follows using these ingredients:
- 5 cloves of garlic - Grated zest and juice of 1 lime
- 5 bay leaves - 2 tablespoons honey
- 5 sp rigs of thyme - 150 g sea salt
- 2 tablespoons mustard seeds - 1 teaspoon ground black pepper
Briefly bring the ingredients to the boil with 2 liters water in a stainless steel pan. Let the seasoned brine
stand for one hour and then cool it down to 39 °F in a refrigerator. Trim the turkey breast and remove
any tendons. Submerge the turkey breast in the seasoned brine and allow it to rest for at least 18 hours
(depending on size). After brining, take the turkey breast out of the brine, carefully rinse with cold water
and pat dry. It is important to allow the turkey breast to dry well at this point.
Setting the FlexFusion Combi:
Step 1
Combisteaming
230°F
Temperature 230°F
Core temperature 158°F 158°F
Actual...°F
Humidity 30%
Step 2
Smoking
Temperature 230°F
Time 30 min. 230°F
Intensity Normal 86°F
Actual...°F
28SMOKING FOOD WITH THE
After drying select “Start” in the smoking menu. The combi steamer starts to preheat. When you hear
the signal, place the turkey breast on a grid. There should be at least 3 cm of space between each turkey
breast. Insert the core temperature probe diagonally into the thickest part of a turkey breast. Close the
door. The smoking program now starts automatically.
Once the core temperature has been reached, the smoked turkey breasts are done. Ideally, the turkey
breast should be allowed to rest for several hours under a clean kitchen cloth.
29Vegetables
Slice the vegetables into approx. half an inch thick and sprinkle lightly with salt on both sides. Then
place the vegetables on a perforated GN tray. Place this tray on a closed GN pan so that the water
drawn out by the salt can drip off well. After approx. 30 minutes, dry the vegetables well by patting
them with kitchen paper, brush them with olive oil and place them on a grid.
Setting the FlexFusion Combi:
Smoking
Temperature 230°F 230°F
Time 20 min. 68°F
Intensity Normal
Actual...°F
Now select “Start” in the smoking menu. The combi steamer starts to preheat. When you hear the
signal, slide the grids with the vegetable slices into the combi steamer. Close the door.
The smoking program now starts automatically.
Once the set time has elapsed, the smoked vegetables are done and can be processed further, e.g. as
salad ingredients or the basis of a vegetarian dip.
30SMOKING FOOD WITH THE
31Butter
Place the lightly salted piece of butter into a freezer for one hour so it freezes.
Setting the FlexFusion Combi:
Smoking
Temperature 32°F 32°F
Time 3 min.
Intensity Intensive
Now select “Start” in the smoking menu. The combi steamer starts to preheat. When you hear the
signal, slide the grids with the butter into the combi steamer. Close the door. The smoking program
now starts automatically.
Once the set time has elapsed, the smoked butter is done.
32SMOKING FOOD WITH THE
33Chicken legs
Prepare the salt brine first using these ingredients:
- 180 g sea salt
- 1 teaspoon ground white pepper
Mix the ingredients with 2 liters cold water in a stainless steel pan. Cool down to 39°F in a refrigerator.
Check the legs for irregularities, bring into shape if necessary and trim skin and fat. Then submerge the
legs in the seasoned brine for at least 2 to 6 hours. Take the legs out of the brine, rinse with cold water
and pat dry.
Setting the FlexFusion Combi:
Temperature 230°F 230°F
Core temperature 167°F
167°F
Intensity Normal Actual...°F
Now select “Start” in the smoking menu. The combi steamer starts to preheat. When you hear the
signal, place the chicken legs on a grid. There should be at least 1 inch of space between each leg. Insert
the core temperature probe diagonally into the thickest part of a chicken leg so that the tip is located in
the joint. Close the door. The smoking program now starts automatically.
Once the core temperature has been reached, the smoked legs are done. Ideally, the legs should be
allowed to rest for several hours under a clean kitchen cloth.
34SMOKING FOOD WITH THE
35Pork belly
Prepare the salt brine two days before smoking as follows using these ingredients:
- 5 cloves of garlic - 3 tablespoons caraway seeds
- 5 bay leaves - 150 g sea salt
- 5 sprigs of thyme - 1 teaspoon ground black pepper
Briefly bring the ingredients to the boil with 2 liters water in a stainless steel pan. Let the seasoned brine
stand for one hour and then cool it down to 39°F in a refrigerator. Trim the pork belly pieces and
remove any tendons. Then sumberge them into the seasoned brine for at least 12 hours. After brining,
take the pork belly out of the brine, carefully rinse with cold water and pat dry. It is important to allow
the pork belly pieces to dry well at this point.
Setting the FlexFusion Combi:
Step 1
Combisteaming
230°F
Temperature 230°F
Core temperature 176°F 176°F
Actual...°F
Humidity 30%
Step 2
Smoking
Temperature 230°F
Time 45 min. 230°F
Intensity Normal 113°F
Actual...°F
36SMOKING FOOD WITH THE
After drying select “Start” in the smoking menu. The combi steamer starts to preheat. When you hear the
signal, place the pork belly on a grid. There should be at least 1 inch of space between each piece. Insert the
core temperature probe diagonally into the thickest part of a pork belly piece. Close the door. The smoking
program now starts automatically. Once the core temperature has been reached, the smoked pork belly pieces
are done. Ideally, the pork belly should be allowed to rest for several hours under a clean kitchen cloth.
Tip: You can, of course, also blanch the pork belly pieces sous vide first. The important thing here is to dry the
pieces well before starting the smoking process.
37Notes 38
Notes SMOKING FOOD WITH THE
391219 U.S. 35 West P.O. Box 60 Eaton, OH 45320 www.hennypenny.com
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