Smoked meat

Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. Smoking adds flavor, improves the appearance of meat through the Maillard reaction, and when combined with curing it preserves the meat. When meat is cured then cold-smoked, the smoke adds phenols and other chemicals that have an antimicrobial effect on the meat. Hot smoking has less impact on preservation and is primarily used for taste and to slow-cook the meat.

Subcategories: Andouille^fr Back bacon Bockwurst Breakfast sausage Brési Burnt ends Cecina de León^es Ciauscolo^it Country ham Farinheira^pt Gammon German sausage Half-smoke Ham Ham hock Hangikjöt^is Head cheese Hladetina^hr Hongchang^zh Isterband Kabanos Kielbasa Knackwurst Knipp Kulen Lap cheong Lebanon bologna Leberwurst Linguiça^pt Link sausage Liver sausage Liverwurst Loukaniko^el Meatloaf Mettwurst^de Montreal smoked meat New England boiled dinner Nueske’s Parma ham Pastrami Pork jowl Pork sausage Prosciutto^it Quail egg Rookworst^nl Salami Salo Sausage Schäufele^de Smalahove^no Smoked sausage Speck Speck Alto Adige PGI^it Summer sausage Sült^est Tea-smoked duck Tlačenica^hr Uzené^cz Vienna sausage White Barbecue Sauce Wiejska Zalatina^el

Characteristic of: Canadian cuisine Jewish cuisine Louisiana creole cuisine Quebecois cuisine

Categories: Meat Smoking

Application of: Smoking

Also known as:

Wikidata ID: Q1682434

Wikipedia title: Smoked meat

References:

Wikipedia article: Smoked meat

Inbound Links

Barbecue

Farofa

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