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Hot smoking generally occurs above 160 °F (71 °C). [9] Most woods are seasoned and not used green. [10] There are many types of wood used for smoking; a partial list includes: [11] 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.
The smoking of food likely dates back to the paleolithic era. [7] [8] As simple dwellings lacked chimneys, these structures would probably have become very smoky.It is supposed that early humans would hang meat up to dry and out of the way of pests, thus accidentally becoming aware that meat that was stored in smoky areas acquired a different flavor, and was better preserved than meat that ...
The techniques used to cook the meat are hot smoking and smoke cooking, distinct from cold-smoking. Hot smoking is when meat is cooked with a wood fire, over indirect heat, at temperatures 120-180 °F (50-80 °C), and smoke cooking (the method used in barbecue) is cooking over indirect fire at higher temperatures, often in the range of 250 °F ...
Those looking to get into smoking meats face myriad equipment choices and styles. Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us ...
Bitternut hickory is cut and sold in mixture with the "true" hickories. Because bitternut hickory wood is hard and durable, it is used for furniture, paneling, dowels, tool handles and ladders. Like other hickories, the wood is used for smoking meat, and by Native Americans for making bows.
A smoke ring is a region of pink colored meat in the outermost 8-10 millimeters of smoked meats. [1] It is usually seen on smoked chicken, pork, and beef. There is some debate as to whether or not the presence of the smoke ring is actually an indicator of quality of the finished barbecue product but it is widely considered to be a desirable ...
Smoked meats Fish being smoked in Tanji, Gambia. This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history.
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