 Smoked meats | |
| Type | Meat or fish |
|---|---|
| Main ingredients | red meat,white meat,fish,spices, smoke |
Smoked meat is the result of a method of preparingred meat,white meat, andseafood which originated in thePaleolithic Era.[1] Smoking addsflavor, improves the appearance of meat through theMaillard reaction, and when combined withcuring itpreserves the meat.[2] When meat is cured then cold-smoked, the smoke addsphenols and other chemicals that have anantimicrobial 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 inbarbecue and smoking is on the rise worldwide.[5][6]
Generally meat issmoked usinghardwood orwood pellets made from hardwood; softwood is not recommended due to the resin producing a larger quantity ofPAHs.[7][8] Wood smoke addsflavor,aroma, and helps withpreservation.[4] There are two types of smoking: cold smoking generally occurs below 90 °F (32 °C) and has more preservative value. Hot smoking generally occurs above 160 °F (71 °C).[9] Most woods areseasoned and not usedgreen.[10] There are many types of wood used for smoking; a partial list includes:[11]
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Close to 80% of all fish caught in mostAfrican nations issmoked.[12] Traditionally the processing and smoking of fish has been done by women.[13] The primary method of smoking ishot smoking, the flavor from hot smoking preferred by local consumers.[12][14] Traditional smoking methods include using bamboo racks over smoky fires, mud ovens and placing the fish directly on smoldering woods and grasses.[12][14] Modern methods of smoking include using re-purposedoil drums,brick ovens, andChorkor ovens.[12]
Americanbarbecue's roots start with theNative Americans whosmoked fish and game to preserve food for leaner times.[15][16] WhenEuropeans first came to North America, they brought with them smoking techniques from Europe andCentral Asia and combined those with the Native American techniques.[9] American barbecue has distinct regional differences:North Carolina Piedmont style ispork shoulder with a vinegar & ketchup-based sauce; Eastern style is thewhole hog with vinegar & pepper-based sauce;South Carolina is whole hog or shoulder with a mustard-based sauce;Western Tennessee andMemphis are famous for itsdry rub ribs, but wet is also available;Kentucky is known for theirmutton, pork shoulder and whole hog are also very popular;Kansas City barbecue is more about thesauce, often used with smoked pork,lamb,chicken,beef andturkey.Beef ribs,smoked sausage,brisket are the prevalent meats in Texas.[17][18]
Bacon originated withpetaso, a Roman version of what is now called bacon.[19] Theetymology of the wordbacon has four possibilities; theFranceis wordbacon, theAlthochdeutsch wordbahho, theOld Low Franconian wordbaken, and theCommon Germanic wordbakkon.[20] John Harris ofCalne, England, was the first to commercialize production of bacon in the 1770s.[21] Bacon is primarilypork, depending on the type; it can come from the belly, back, loin or side.[22] The preparation of bacon varies by type, but most involvecuring and smoking.[23] Some of the types of bacon include American (a.k.a. side bacon or streaky bacon), buckboard (shoulder bacon), Canadian (back bacon), British and Irish (rasher), Australian (middle bacon), Italian (pancetta), Hungarian (szalonna), German (speck), Japanese (beikon), and Slovakian (oravská).[24][25] Bacon can also be produced from beef, lamb, andwild game.[24][26]
Country ham is a popular ham originally developed byAmerican Colonists who took traditional Native American fish smoking practices and used them for pork.[27] Country hams traditionally were made in theAmerican Southeast fromVirginia toMissouri.[28] Most country hams are trimmed, wrapped,cured in salt, sugar, pepper and various spices. In modern times, some preparations addnitrates forfood safety.[28][29] After curing the hams are smoked for at least 12 hours, then hung to dry for 9 to 12 months. Some traditional processes can take years from curing to being ready to consume.[30]
Finnan haddie is acold smokedhaddock that originated in medieval times in the Scottish village ofFindon.[31] Traditionally the haddock is smoked withgreen wood andpeat.[31][32] Smoked finnan haddie is the colour ofstraw, newer commercial methods of drying without smoke produce a gold or yellow colour.[31][32] Until the 1800s when regular rail service was established, finnan haddie remained a local dish, now it can be found in markets worldwide.[31]
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Katsuobushi is a keyumami ingredient inJapanese cuisine, with bonito flakes among its many applications.[33] Katsuobushi is made fromskipjack tuna that is washed, quartered smoked withoak, pasania, or castanopsis wood, and cooled repeatedly for a month.[34] Some producers will spray the fish withAspergillus glaucus to promote further drying.[35] After one to 24 months the fish will be katsu (hard) and ready for use. To make bonito flakes it is shaved very thinly using a Katsuobushi grater box.
A type ofkosher-styledeli meat product made by salting and curing beefbrisket with spices. The brisket is allowed to absorb the flavours over a week, is thenhot smoked to cook through, and finally is steamed to completion. The preparation method may be similar to New Yorkpastrami, but Montreal smoked meat is cured in seasoning with more crackedpeppercorns and savoury flavourings, such ascoriander, garlic, and mustard seeds, and significantly less sugar.[36]
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Pastrami is most often made with beefbrisket; it can be made with other cuts of beef.[37][38] The meat is cured in abrine (most often dry), after drying, it is coated inspices and smoked.[38] Smoking can be done by either cold smoking or hot smoking.[38] Pastrami evolved from theTurkish Huns who would tenderize and dry meat under their saddles.[citation needed]Armenians saw what the Huns had done and createdbasturma that was spiced and air-dried meat.[9]Romanians first started brining, spicing, and smoking the beef and created what is now called pastrami.[9] WhenRomanian Jews immigrated to the United States, Canada, and Great Britain in the late 1800s, they carried that tradition of pastrami with them.[9] The Romanians that immigrated to the United States, mostly settled inNew York City area and developed the classic New York Pastrami.[39] Those that immigrated to Canada mostly settled inMontreal used a different brining technique and spices and called itsmoked meat.[40] Pastrami is still produced inSouthwest Asia and theMiddle East and is calledPastirma, basterma or basturma.[37] While customarily made with beef, in other regions it can be made with lamb,goat,buffalo, andcamel.[37]Corned or salt beef uses a similar brine and spices, but is not smoked.[38]
Zhangcha duck is a dish fromSichuan Province in southwestern China made from the Chengdu Ma duck.[41] The duck ismarinated in apickling liquid then smoked withcamphor and tea leaves.[42] After smoking, the duck isdeep fried, boned and served overrice.[42]
One study has shown an association between the frequency of consumption of smoked foods andintestinal cancer.[43] However, the study was restricted to a small Slovenian population in Hungary, where the local smoke curing process produces levels of contaminants roughly eight times as high as standard processes elsewhere.[43] The use of soft woods is discouraged, as the resins in softwood increases the concentration ofpolycyclic aromatic hydrocarbons (PAHs) that are known carcinogens.[7]
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