Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. Generally meat is smoked using hardwood smoked brisket wood pellets made from hardwood, softwood is not recommended due to increased PAH from the resin.
Woods with a mild flavor: Alder, apple, apricot, ash, birch, cherry, maple, peach, pear. Woods with a medium flavor: Almond, hickory, pecan, post oak, pasania. Woods with a strong flavor: Acacia, black walnut, chokecherry, grapevine, mesquite. Traditionally the processing and smoking of fish has been done by women. American barbecue’s roots start with the Native Americans who smoked fish and game to preserve food for leaner times. Bacon originated with petaso, a Roman version of what is now called bacon. Country ham is a popular ham originally developed by American Colonists who took traditional Native American fish smoking practices and used them for pork.
Finnan haddie is a cold smoked haddock that originated in medieval times in the Scottish village of Findon. Katsuobushi is a key umami ingredient in Japanese cuisine, with bonito flakes among its many applications. Zhangcha duck is a dish from Sichuan Province in southwestern China made from the Chengdu Ma duck. One study has shown an association between the frequency of consumption of smoked foods and intestinal cancer. 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. Smoking as a food cooking method”. Move over, foie gras: The latest rage in Paris is .
