Smoked

Smoked refers to the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. This method is commonly used for preparing meat and fish, and also for flavoring cheeses.

History

The history of smoking as a food preservation method dates back to prehistoric times. It was a common practice among early civilizations, and it has been refined and developed over centuries. The Native Americans were known to smoke food, and this technique was later adopted by the early European settlers.

Process

The process of smoking involves the application of smoke to foodstuffs, typically in a controlled environment. The smoke is generated by burning wood, and the type of wood used can influence the flavor of the smoked product. Commonly used woods include hickory, mesquite, oak, and fruit woods such as apple and cherry.

Types of Smoking

There are two main types of smoking: hot smoking and cold smoking. Hot smoking exposes the foods to smoke and heat in a controlled environment, while cold smoking is done at temperatures that do not cook the food.

Hot Smoking

In hot smoking, the food is exposed to smoke and heat in a controlled environment. The food is fully cooked, moist, and flavorful if done correctly. The item is safe to eat as soon as it comes out of the smoker.

Cold Smoking

Cold smoking is done at temperatures that do not cook the food. The process can take anywhere from several hours to days, and it requires a controlled environment where the temperature can be kept between 20 to 30 °C.

Health Risks

While smoking can add flavor to food, it also carries potential health risks. The smoke contains polycyclic aromatic hydrocarbons (PAHs), which are known carcinogens. However, the risk can be mitigated by using clean, well-seasoned wood, and by not over-smoking the food.

See Also

• Food preservation
• Curing (food preservation)
• List of smoked foods

References

Smoked Resources
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