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17th-century diagram for a smokehouse for producing smoked meat. Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. [1] Smoking adds flavor, improves the appearance of meat through the Maillard reaction, and when combined with curing it preserves the meat. [2]
As a preserved ham represents a big financial investment, smokehouses in the Carolinas and Virginia can frequently be identified by their framing, so closely spaced as to prevent forcible entry and theft. The lower interior walls of both meat houses and smoke houses are characterized by the extreme furring of the wood, caused by the salt.
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 ...
Remove the ham from the smoker and let rest while making the glaze. Step 9: To make the glaze, whisk all of the ingredients together in a pot over medium-low heat.
Print/export Download as PDF; Printable version; In other projects ... Pages in category "Ham" The following 47 pages are in this category, out of 47 total. ...
Prague Ham on a stall at the Old Town Square in Prague. Prague Ham (Czech: Pražská šunka, German: Prager Schinken) is a type of brine-cured, stewed, and mildly beechwood-smoked boneless ham [1] [2] originally from Prague in Bohemia (Czech Republic). When cooked on the bone, it is called šunka od kosti ("ham from the bone"), considered a ...
On 1 December 2012, Australia introduced ground-breaking legislation and the world's toughest tobacco packaging warning messages to date. [15] All marketing and brand devices were removed from the package and replaced with warnings, only the name of the product remains in generic standard sized text.
A sign of emphysema in smokers is a higher number of alveolar macrophages sampled from the bronchoalveolar lavage (BAL) in the lungs. The number can be four to six times greater in those who smoke than in non-smokers. [22] Emphysema is also associated with barrel chest.