In a smoker, the air temperature is increased and carefully controlled to raise the meat temperature to produce a fully-cooked food product. Hot smoking is the process where meat is slowly cooked and smoked at the same time. Hot smoking and liquid smoked will be discussed in this article. Frequently, hams, pork roasts, bacon, beef briskets, whole poultry, salmon, herring, and oysters are smoked. Smoking adds flavor to the meat, fish, and poultry, and provides a small food preservation effect. Wood chips are added to the fire to give a smoky flavor to the food. Smoking is a method of cooking meat and other foods over a fire. It was one of the first food preparation techniques. Historically, the smoking of meat dates back to when people first lived in caves. The smoking of meat, fish, and poultry has become increasingly popular as a food preparation method.
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