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17th-century diagram for a smokehouse for producing smoked meat. Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. [1] Smoking adds flavor, improves the appearance of meat through the Maillard reaction, and when combined with curing it preserves the meat. [2]
A grill pan. Stove-top pan grilling is an indoor cooking process that uses a grill pan — similar to a frying pan but with raised ridges to emulate the function or look of a gridiron. In pan grilling, heat is applied directly to the food by the raised ridges and indirectly through the heat radiating off the lower pan surface by the stove-top ...
Bacon Grill is a canned meat product made from chopped and cured pork (and sometimes chicken), seasoned to be similar in flavour to bacon. It is produced by several companies, including Princes for the British market, in the style of Spam and corned beef. Bacon Grill was a standard element of rations in the British Army. [1] [2] [3] [4]
Meat can be cured by smoking, which preserves and flavors food by exposing it to smoke from burning or smoldering wood. [73] Other methods of curing include pickling, salting, and air-drying. [74] Some recipes call for raw meat; steak tartare is made from minced raw beef. [75] Pâtés are made with ground meat and fat, often including liver. [76]
Bacon may be cured in several ways, and may be smoked or unsmoked; unsmoked bacon is known as "green bacon". [6] Fried or grilled bacon rashers are included in the "traditional" full breakfast . Hot bacon sandwiches are a popular cafe dish throughout the United Kingdom and the Republic of Ireland , [ 25 ] and are anecdotally recommended as a ...
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Smoked baby back pork ribs. Back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle.They have meat between the bones and on top of the bones and are shorter, curved, and sometimes meatier than spare ribs.
Beef jerky is dried, salted, smoked beef popular in the United States. Biltong is a cured, salted, air dried beef popular in South Africa. Pastrami is often made from beef; raw beef is salted, then partly dried and seasoned with various herbs and spices, and smoked. Corned beef is a cut of beef cured or pickled in a seasoned brine.