2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Smoking meat used since ancient times to keep longer fit. In addition, in this way they are given a specific taste and aroma.
There are several types of smoking. This process is generally the processing of certain types of food, using a smoke-air mixture. Traditional smoking is divided into hot and cold.
Cold smoking is done at a temperature of 18 to 22 degrees. Its products have a longer shelf life and are mostly raw. The process takes from 3 to 7 days. In rare cases, when smoking hard delicacies, it can take 45 days.
Warm smoking, in turn, is done at a temperature of 35 to 45 degrees. With this type of smoking, mainly cooked-smoked products are prepared, but their shelf life is not very long. The procedure takes between 12 to 48 hours. It is more like roasting in smoke. The taste of hot smoked products differs greatly from that of cold smoked.
Cold and hot smoking have technically two identical phases - smoking and contact of the product with smoke. This is followed by adsorption of nutrients and preservation. In fact, smoke becomes a preservative because smoke kills parasites and contains components that slow the growth of bacteria. So far, more than 300 components of smoke have been identified.
In order to maintain the intensity and duration of the smoking itself, a considerable energy capacity is required. It is good to carry out the process in special smoking chambers. They can freely use the levels of humidity, which also helps to deposit smoke on the product, as well as to store fat in it.
Nowadays, the processes of smoking have nothing to do with those practiced years ago. To speed up production, chemical analogues of this natural smoke, which gives it a wonderful taste and aroma, are used today. This is done with the help of a special "smoking preparation" or the introduction of the chemical analogue of smoke - liquid smoke in the product.
Elsewhere, the use of different "flavors" of smoke is practiced, the most preferred being fir, maple, oak and walnut. This technology is the most accurate.
Another method that provides smoking but not improving the taste is to place the product in a high voltage electrostatic field.
After all, buying smoked meat these days, you can never be sure if it really will be. The process is simulated chemically, through faster and cheaper canning of meat.
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