Cold-smoked Salt & Pepper Squab Recipe

Inspired by Angler

Time4h

Serves2

Make Cold-smoked Salt & Pepper Squab Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Salt & pepper the squab (dry brine)
Pat the squab dry with paper towels. In a small bowl, mix together the kosher salt and black pepper. Sprinkle evenly over both sides of each squab, then drizzle with olive oil and rub to coat the skin. If using, sprinkle thyme leaves and lemon zest over the skin. Place the birds on a rack, uncovered, in the refrigerator for 2 hours to dry and season.
2
Prepare for cold smoking
Remove squabs from the fridge and pat dry again. Drain any excess moisture. Set up your cold smoker and pre-chill to 60-70°F (15-21°C). Place the soaked apple wood chips in the smoker per device instructions and begin smoke production.
3
Cold smoke the squab
Arrange the squabs on a rack or hang as appropriate for your smoker, skin side up. Smoke for 90-120 minutes at a temperature around 60-70°F (15-21°C) until the skin takes on a delicate rosy tint and the meat absorbs a subtle smoke flavor.
4
Finish and serve
Preheat a heavy skillet over high heat and add a thin coating of olive oil. Sear the squabs skin-side down 1-2 minutes to crisp. Transfer to a preheated oven at 350°F (175°C) and cook until the internal temperature reaches 165°F (74°C), about 6-12 minutes depending on size. Remove from oven, rest 5-10 minutes, then carve and serve. If desired, finish with a final pinch of salt and pepper.