What You Need to Know
Thermal decomposition of cellulose and lignin in hay produces guaiacol, syringol, and other phenolic compounds that adsorb onto food surfaces. The process occurs at temperatures below 100°C to prevent burning while allowing volatile organic compounds to permeate.
Creates a delicate smoke flavor profile distinct from wood smoking, particularly suited for dairy products, seafood, and vegetables in Nordic cuisine.
Key Parameters
Temperature
70°C
50°C - 100°C
Time
1-2 hours
30 minutes - several hours
Equipment
smokerdried haymeat or vegetables
Steps
- 1.
Hay-smoked butter (Denmark): Imparts savory depth to dairy fat
- 2.
Smoked skyr (Iceland): Creates contrast with cultured tang
The Science
Primary Reaction
Pyrolysis of lignocellulosic biomass