Smoked meat
Type of prepared meat / From Wikipedia, the free encyclopedia
For the general process, see Smoking (cooking). For the Kosher style delicatessen created in Montreal simply called "smoked meat" in Quebec, see Montreal-style 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] When meat is cured then cold-smoked, the smoke adds phenols and other chemicals that have an antimicrobial effect on the meat.[3] Hot smoking has less impact on preservation and is primarily used for taste and to slow-cook the meat.[4] Interest in barbecue and smoking is on the rise worldwide.[5][6]
Quick Facts Type, Main ingredients ...
Type | Meat or fish |
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Main ingredients | red meat, white meat, fish, spices, smoke |
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