Smoking (food)

Smoking (food)

Smoking is a traditional method of food preservation that involves exposing food, primarily meat and fish, to smoke from burning or smoldering plant materials, usually wood. This process imparts a specific flavor, extends the shelf life of the food, and, in some cases, enhances the food's color.

History

The practice of smoking food likely dates back to the time of primitive cavemen. As caves or simple huts lacked chimneys, the smoke from the fires within would have permeated the dwelling, and subsequently, the food. This accidental smoking was likely the precursor to the modern method.

Process

The process of smoking involves three steps: curing, flavoring, and cooking. The curing process is designed to remove moisture from the food and to prevent the growth of bacteria. The flavoring process is where the smoke imparts its distinctive flavor. The cooking process can be done at the same time as the smoking, depending on the type of smoker used.

Types of Smoking

There are two main methods of smoking foods: hot smoking and cold smoking.

Hot smoking requires the heat to be high enough to cook the food, which gives it a smoky flavor and fully cooks the food but does not preserve it.

Cold smoking is done at lower temperatures and does not cook the food, but it does impart a smoky flavor and helps to preserve the food.

Health Effects

While smoking can add flavor and help preserve food, it can also contribute to health problems. Some studies have shown that smoked foods can contain carcinogens, and excessive consumption of smoked foods can lead to diseases such as heart disease and cancer.

See Also

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