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The most common types of smoked fish in the US are salmon, mackerel, whitefish and trout, although other smoked fish is also available regionally or from many ethnic stores. Salmon, mackerel and herring are universally available both hot-smoked and cold-smoked , while most other fish is traditionally preserved by only one of the smoking methods.
By 900 BC, salt was being produced in "salt gardens" in Greece and dry salt curing and smoking of meat were well established. The Romans (200 BC) acquired curing procedures from the Greeks and further developed methods to "pickle" various kinds of meats in a brine marinade. It was during this time that the reddening effect of salting was noted.
If the smoke is hot enough to slow-cook the meat, this will also keep it tender. [32] One method of smoking calls for a smokehouse with damp wood chips or sawdust. [33] In North America, hardwoods such as hickory, mesquite, and maple are commonly used for smoking, as are the wood from fruit trees such as apple, cherry, and plum, and even corncobs.
Brining can also be achieved by covering the meat in dry coarse salt and left to rest for several hours. [1] The salt draws moisture from the interior of the meat to the surface, where it mixes with the salt and is then reabsorbed with the salt essentially brining the meat in its own juices. The salt rub is then rinsed off and discarded before ...
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Drying or salting, either with dry salt or with brine, was the only widely available method of preserving fish until the 19th century. Dried fish and salted fish (or fish both dried and salted) are a staple of diets in the Azores , Caribbean , West Africa , North Africa , South Asia , Southeast Asia , Southern China , Scandinavia , parts of ...
For the dry brine: Combine the salt, paprika, sugar, dried thyme, garlic powder, onion powder and pepper in a small bowl. For the turkey: Pat the turkey dry. Sprinkle 1 tablespoon of the dry brine ...
Sichuan pepper and salt combine to create a dry brine for Thanksgiving turkey, a recipe from Fly by Jing founder Jing Gao. This blend is an iconic Sichuan flavor profile known as jiaoyan wei ...