List of smoked foods
== List of smoked foods ==
Smoking is a method of preparing food which originated in prehistory. It has been used to preserve and flavor food. The following is a list of foods that are commonly smoked.
Meats[edit | edit source]
- Bacon - A type of salt-cured pork.
- Ham - A cut of meat from the hind leg of a pig.
- Sausage - Ground meat, often pork, beef, or poultry, mixed with salt, spices, and other flavorings.
- Turkey - A large bird native to North America, often smoked for flavor.
- Brisket - A cut of meat from the breast or lower chest of beef or veal.
- Ribs - Cuts of meat from the rib section of a pig or cow.
Fish and Seafood[edit | edit source]
- Salmon - A popular fish often smoked for its rich flavor.
- Trout - A freshwater fish that is often smoked.
- Mackerel - A type of fish known for its strong flavor, often smoked.
- Haddock - A type of saltwater fish that is often smoked.
- Eel - A type of fish that is often smoked in various cuisines.
Cheeses[edit | edit source]
- Cheddar - A type of cheese that is often smoked to add a rich, smoky flavor.
- Gouda - A Dutch cheese that is often smoked.
- Mozzarella - An Italian cheese that is sometimes smoked.
Vegetables[edit | edit source]
- Peppers - Various types of peppers can be smoked to add flavor.
- Tomatoes - Tomatoes can be smoked to enhance their flavor.
- Garlic - Garlic can be smoked to add a unique flavor to dishes.
Other Foods[edit | edit source]
- Salt - Salt that has been smoked to add flavor to dishes.
- Tofu - A soy-based product that can be smoked to add flavor.
- Nuts - Various types of nuts can be smoked to enhance their flavor.
Related Pages[edit | edit source]
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Contributors: Prab R. Tumpati, MD