Who knew that there were so many ways of smoking food. But there is nothing that can’t beat the taste. Here’s some tips on smokin delights!
Smoking meat predates history. It’s done to preserve protein rich foods that would spoil quickly otherwise.
Variety of Meats!
Some smoke metas include salmon, brisket, pastrami, chicken and ribs.
Cold smoking can be used to enhance the flavors of meats such as chicken, salmon and steak. The meat is hung and cold smoked between (68 to 86 degrees F) to give it flavor.
Hot smoking exposes the foods to smoke and heat in a controlled environment. The food is hung and then smoked. Most of the food doesn’t need to be cooked or heated. Hot smoking temps are between (126 to 176 degrees F)
This process has attributes of smoking with roasting and baking. i.e. barbecuing or pit roastings. It uses a masonry oven or a barbecue pit along with chips.
When smoking, most experts insist on hardwoods. Softwoods aren’t used that often due to the fact that they burn easily because of a high resin count. It also leaves a harsh taste.
Hardwoods have cellulose and hemicelloulose which are sugar molecules. When the wood burns, it carmelizes and produce aromas to contributes to taste. Also, soaking the wood prior to smoking prevents burning.
Types of Smokers
Some types of smokers includes charcoal, an upright drum smoker, water, propane and a smoke box. Regardless of what you decide to get, they all have advantages and disadvantages.
A lot of time smoking is done in tandem with salt curing and drying meat for preservation. This is done with a lot of fish. Although it requires a lot of rinsing and boiling to make the food edible.
Other foods that can be smoked include some malt beverages, prunes, eggs, cheese, fish and spices like salt and paprika.