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  2. Smoking (cooking) - Wikipedia

    en.wikipedia.org/wiki/Smoking_(cooking)

    Smoking is the process of flavoring, browning, cooking, or preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood. In Europe , alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent.

  3. Smoked meat - Wikipedia

    en.wikipedia.org/wiki/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 ]

  4. Curing (food preservation) - Wikipedia

    en.wikipedia.org/wiki/Curing_(food_preservation)

    Smoke roasting and hot smoking cook the meat while cold smoking does not. If the meat is cold smoked, it should be dried quickly to limit bacterial growth during the critical period where the meat is not yet dry. This can be achieved, as with jerky, by slicing the meat thinly. The smoking of food directly with wood smoke is known to contaminate ...

  5. How Hot Dogs Are Made: The Stomach-Churning Process, Explained

    www.aol.com/hot-dogs-made-stomach-churning...

    Spices, curing agents, and other ingredients like garlic are mixed in to enhance flavor and preserve the meat. 3. Step Three: Adding Water and Blending ... Step Five: Cooking and Smoking the Hot Dogs.

  6. List of smoked foods - Wikipedia

    en.wikipedia.org/wiki/List_of_smoked_foods

    Smoke cured bacon, then cooked with additional hickory smoke Smoked eggs: pickled and smoked quail eggs at a restaurant Kassler served with sauerkraut Montreal-style smoked meat from Schwartz's in Montreal. Smoked meat is a method of preparing red meat (and fish) which originates in prehistory. Its purpose is to preserve these protein-rich ...

  7. Smokehouse - Wikipedia

    en.wikipedia.org/wiki/Smokehouse

    Food preservation occurred by salt curing and extended cold smoking for two weeks or longer. [1] Smokehouses were always secured to prevent animals and thieves from accessing the food. [1] The meat is hung to keep it from the reach of vermin. [2] Prior to the widespread availability of mains electricity and freezers, meat was preserved by heavy ...

  8. Food preservation - Wikipedia

    en.wikipedia.org/wiki/Food_preservation

    Smoking and salting techniques improve on the drying process and add antimicrobial agents that aid in preservation. Smoke deposits a number of pyrolysis products onto the food, including the phenols syringol, guaiacol and catechol. [9] Salt accelerates the drying process using osmosis and also inhibits the growth of several common strains of ...

  9. Salting (food) - Wikipedia

    en.wikipedia.org/wiki/Salting_(food)

    Salting could be combined with smoking to produce bacon in peasant homes. Instructions for preserving (salting) freshly killed venison in the 14th century involved covering the animal with bracken as soon as possible and carrying it to a place where it could be butchered, boiled in brine, and dry salted for long term preservation in a barrel.