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熏制的珍珠鸡。Smoked guinea fowl.

你有没有熏制的鲑鱼?。Do you have smoked salmon?

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你知道如何熏制火腿吗？Do you know how to smoke hams?

鲱鱼可以盐腌、熏制和泡制。Herrings can be salted, smoked and pickled.

如果熏制过度肉也被破坏。The meat also breaks down if it is overcooked.

最后使用果木，用果木熏制的鱼颜色漂亮口味丰富。Such wood can give your fish good color and taste.

熏制、腌制、泡制食品原料应新鲜。Use fresh foods to fumigating, curing and pickling.

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熏制完成之后，将鱼移开并让其冷却。After you finish smoking the fish, remove them and let them cool.

本品系选优质烘青银针绿茶，用茉莉花熏制而成。High quality dry tip green tea was chosen to fume with the jasmine.

大个的平滑织纹的牛肉、小牛肉、猪肉熏制香肠。A smoked sausage of beef or beef and pork made in long, reddish links.

大个的平滑织纹的牛肉、小牛肉、猪肉熏制香肠。The same smokehouse procedures used for curing pork work well for beef.

烤鸡胸脯、熏制的烟肉、乳脂状的大农场和普罗卧干酪乳酪。Grilled chicken breast, smoked bacon, creamy ranch and provolone cheese.

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熏肉是肋骨肉，加盐、糖和硝酸钠熏制的。Bacon is made of the side of pig cured by salt, sugar and sodium nitrate.

在熏制的过程中，雏鸽肉变得更嫩，几乎像软面团。In the smoking process, squab meat becomes very soft, almost like paste.

荷兰人亚历克斯·科勒维恩在熏制室山毛榉和橡木火上烧烤鳗鱼。Eels cook over a beech and oak fire at Dutchman Alex Koelewijn's smokehouse.

在熏制中温度处于华氏250度到300度才算安全。The temperature in the smoker should be maintained at 250 F to 300 F for safety.

传统的俄罗斯开胃菜是鱼子酱、腌熏制鱼和肉菜。The traditional Russian starters are caviar, cured and smoked fish and meat dishes.

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每年，当地人利用熏制室来腌制成吨的鱼和其它海产品。The local people use smokehouses to preserve tons of fish and other seafood annually.

他们不会用大量的油，而是用水煮、发酵、熏制和干烧来烹调食物。Rather than using an abundance of oil they poach, ferment, smoke, and dry their foods.

这里所需的鱼和肉，均由我们果园自行加工熏制，各种调味汁及调味品也全是我们自己研制的。We smoke and cure our own fish and meats, create our own sauces, marinades and dressings.