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]
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.Type
Meat or fish
red meat, white meat, fish, spices, smoke
Generally meat is smoked using hardwood or wood pellets made from hardwood; softwood is not recommended due to increased PAH from the resin.[7][8] Wood smoke adds flavor, aroma, and helps with preservation.[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 are seasoned and not used green.[10] There are many types of wood used for smoking; a partial list includes:[11]
Health concerns[edit]
One study has shown an association between the frequency of consumption of smoked foods and intestinal 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 of polycyclic aromatic hydrocarbons (PAHs) that are known carcinogens.[7]
