Smoked meats Fish being smoked inTanji ,Gambia This is alist of smoked foods .Smoking is the process offlavoring ,cooking , orpreserving food by exposing it tosmoke from burning or smoldering material, most oftenwood . Foods have been smoked by humans throughout history.Meats andfish are the most common smoked foods, thoughcheeses ,vegetables , and ingredients used to makebeverages such aswhisky ,[ 1] smoked beer , andlapsang souchong tea are also smoked. Smoked beverages are also included in this list.
Schlenkerla Rauchbier, asmoked beer , straight from thecask Smoked beverages Lapsang souchong tea leaves. Lapsang souchong is sometimes referred to as smoked tea.
Brânză de coșuleț cheeseSmokedGouda cheese Some varieties ofWensleydale cheese are smoked. Smoked cheese is anycheese that has been specially treated by smoke-curing. It typically has a yellowish-brown outerpellicle which is a result of this curing process.
Ardrahan Cheese – company that produces a smoked variety of their Ardrahan cheese.Bandel cheese Brânză de coșuleț Chechil Cheddar cheese – some versions are smoked[ 3] [ 4] Circassian smoked cheese Corleggy Cheese – company that produces some versions of smoked cheese, such as their Corleggy, Drumlin and Creeny varietiesGamonéu cheese Gouda cheese Gubbeen Farmhouse Cheese Idiazabal cheese Korbáčik – type ofstring cheese made from steamed cheese interwoven into fine braids. Common flavors include salty, smoked and garlic.Kwaito cheese Lincolnshire Poacher cheese Metsovone – produced by theAromanians in Greece , has been a Europeanprotected designation of origin since 1996[ 5] Mozzarella –mozzarella affumicata is a term for the smoked varietyOscypek – smokedsheep milk cheese, made exclusively in theTatra Mountains region ofPoland Oštiepok Palmero cheese Parenica – traditional Slovakian cheese; a semi-firm, non-ripening, semi-fat, steamed and usually smoked cheese, although the non-smoked version is also producedProvolone – some versions are smoked[ 6] Pule cheese – reportedly the "world's most expensive cheese" priced at 1,000Euros perkilogram ;[ 7] [ 8] [ 9] milk ofBalkan donkeys fromSerbia San Simón cheese Rauchkäse Ricotta Rygeost – traditionalDanish cheese made from souredbuttermilk smoked with straw andstinging nettles [ 10] Scamorza Sulguni – traditional Georgian salted smoked cheeseTesyn Wensleydale cheese – produces Oak Smoked WensleydaleHot-smokedchum salmon Traditional Grimsby smoked fish , prepared withhaddock .Cod is also used in this product, which hasProtected Geographical Indication status in theEuropean Union .Kippered "split"herring Smoked fish isfish that has beencured by smoking. This was originally done as apreservative .
Equipment forcuring fish used by the North CarolinaAlgonquins , 1585 Smoke curedbacon , then cooked with additionalhickory smoke Smoked eggs :pickled andsmoked quail eggs at a restaurantKassler served withsauerkraut Montreal-style smoked meat fromSchwartz's in MontrealSmoked meat is a method of preparingred meat (andfish ) which originates inprehistory . Its purpose is to preserve these protein-rich foods, which would otherwise spoil quickly, for long periods. There are two mechanisms for this preservation: dehydration and the antibacterial properties of absorbed smoke. In modern days, the enhanced flavor of smoked foods makes them a delicacy in many cultures.
Black Forest ham Bockwurst SmokedChinese sausage fromHarbin Spanish chorizo Rawknipp Mettwurst withsauerkraut andpotatoes Sausage is a food usually made fromground meat with a skin around it. Typically, a sausage is formed in acasing traditionally made fromintestine , but sometimes synthetic.Sausage making is a traditionalfood preservation technique. Sausages may be preserved bycuring ,drying , or smoking. Many types and varieties of sausages are smoked to help preserve them and to add flavor.
Chipotle
Jallab, made with carob and fruits smoked with incense
Danish-style smoked and pickled quail egg
Smoked garlic
Smoked plums in Tamsui, New Taipei City
^ McGee p. 767: "Malt whiskies from Scotland's west coast have a unique, smoky flavor that comes from the use of peat fire for drying the malt." ^ Beer , by Michael Jackson, published 1998, pp.150-151^ American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who ... - Clark Wolf ^ Moufflet: More Than 100 Gourmet Muffin Recipes That Rise to Any Occasion - Kelly Jaggers . p. 104.^ Europa - Press Releases - Press Release - Commission Approves The Registration Of Agricultural And Food Products ^ Great Chicken Dishes . p. 165.^ "Most expensive cheese: Donkey cheese sets world record" .World Record Academy . November 12, 2012. Archived fromthe original on January 18, 2013. RetrievedDecember 10, 2012 .^ Busbee, Jay (December 10, 2012)."Novak Djokovic is buying the world's entire supply of donkey cheese" . Yahoo! Sports. RetrievedDecember 11, 2012 . ^ Dolak, Kevin (December 10, 2012)."Tennis Star Buys Supply of Rare Cheese" .ABC new3s . RetrievedDecember 10, 2012 . ^ Diehl, K.S. (2012).The Everything Nordic Cookbook: Includes: Spring Nettle Soup, Norwegian Flatbread, Swedish Pancakes, Poached Salmon with Green Sauce, Cloudberry Mousse...and hundreds more! ISBN 978-1-4405-3282-5 . RetrievedAugust 16, 2017 . ^ "Anguilla mossambica" . fishbase.org. Retrieved13 Apr 2016 .^ Knipple, A.; Knipple, P. (2015).Catfish: a Savor the South® cookbook ISBN 978-1-4696-2131-9 . RetrievedAugust 16, 2017 . ^ Sowunmi, Akindayo A. (2007-08-15)."Fin-fishes in Yorùbá natural healing practices from southwest Nigeria" .Journal of Ethnopharmacology .113 (1):72– 78.doi :10.1016/j.jep.2007.05.011 .ISSN 0378-8741 .PMID 17601691 . ^ Filippone, Peggy."What is bacon" . About.com. Archived fromthe original on 2 January 2014. Retrieved1 January 2014 . ^ Moncel, Bethany."What is Bacon?" . About.com. Archived fromthe original on 2 January 2014. Retrieved1 January 2014 . ^ The Big Apple May Never Be Known as the Big Sparerib, but It’s Smokin’ - New York Times ^ I ate horse ass in Kazakhstan Vice^ Projektteam der 16. Witzenhäuser Konferenz 2008 (2009).Abenteuer Nahrung - weißt Du was Du isst?. Dokumentationsband 16. Witzenhäuser Konferenz 02. bis 06. Dezember 2008 ISBN 978-3-89958-682-4 . Retrieved8 April 2012 . {{cite book }}: CS1 maint: numeric names: authors list (link )
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