Bourbon Barrel Smoked Pepper


Our Bourbon Barrel Smoked Pepper is slowly cold smoked for 3-5 days. The time depends upon the amount of smoke that comes from a particular batch of wood. Smokehouse temperatures for cold smoking are typically done between 20 to 30 C (68 to 86 F). In this temperature range, foods take on a smoked flavor, but remain relatively moist.

SKU: 429362 Category:


The key to a good smoked chile or salt is the slow, cold smoked process, and naturally a good black pepper would need to be done the same way. Smaller ingredients like a medium and course grain are usually too fragile to be smoked over heat and whole peppercorns do not quite pick up enough smoky flavor. This artisan coursely ground pepper is cold smoked in the bluegrass state of Kentucky from the wood of aged Kentucky bourbon barrels.

Flavor Profile: robust, intoxicating aroma with wonderful hints of smoke and oaky flavor in addition to the gentle heat that black pepper provides

4 oz glass jar

Ingredients:Cracked Black Pepper


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