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Smoking helps seal the outer layer of the food being cured, making it more difficult for bacteria to enter. It can be done in combination with other curing methods such as salting. Common smoking styles include hot smoking, smoke roasting (pit barbecuing) and cold smoking. Smoke roasting and hot smoking cook the meat while cold smoking does not.
Salting could be combined with smoking to produce bacon in peasant homes. Instructions for preserving (salting) freshly killed venison in the 14th century involved covering the animal with bracken as soon as possible and carrying it to a place where it could be butchered, boiled in brine, and dry salted for long term preservation in a barrel.
Smoking helps seal the outer layer of the food being cured, making it more difficult for bacteria to enter. It can be done in combination with other curing methods such as salting. Common smoking styles include hot smoking, smoke roasting and cold smoking. Smoke roasting and hot smoking cook the fish while cold smoking does not.
Fish curing includes and of curing fish by drying, salting, smoking, and pickling, or by combinations of these processes have been employed since ancient times. On sailing vessels fish were usually salted down immediately to prevent spoilage; the swifter boats of today commonly bring in unsalted fish.
In general, research shows that regularly eating processed meats — preserved by salting, curing, smoking, canning or fermentation — can significantly increase the risk of chronic diseases.
Large quantities of salt were used in the curing process and smoking times were quite long, sometimes involving days of exposure. [7] The advent of modern transportation made it easier to transport food products over long distances and the need for the time and material intensive heavy salting and smoking declined.
The earliest form of curing was dehydration or drying, used as early as 12,000 BC. Smoking and salting techniques improve on the drying process and add antimicrobial agents that aid in preservation. Smoke deposits a number of pyrolysis products onto the food, including the phenols syringol, guaiacol and catechol. [9]
Most country hams are trimmed, wrapped, cured in salt, sugar, pepper and various spices. In modern times, some preparations add nitrates for food safety. [28] [29] After curing the hams are smoked for at least 12 hours, then hung to dry for 9 to 12 months. Some traditional processes can take years from curing to being ready to consume. [30]
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