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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 ]
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.
A package of turkey bacon from a U.S. supermarket. Turkey bacon is a meat prepared from chopped, formed, cured, and smoked turkey, commonly marketed as a low-fat alternative to pork bacon; it may also be used as a substitute for bacon where religious dietary laws (for example halal in Islam and kashrut in Judaism) forbid the consumption of pork products.
When meat is smoked, something magic happens. It’s the reason why barbecue is one of America’s most beloved foods; heck, it’s basically its own food group at this point.
One of the most common curing salts. It is also called Insta Cure #1 or Pink curing salt #1. It contains 6.25% sodium nitrite and 93.75% table salt. [4] It is recommended for meats that require short cures and will be cooked and eaten relatively quickly. Sodium nitrite provides the characteristic flavor and color associated with curing.
Curing salt, also known as "Prague powder" or "pink salt", is typically a combination of sodium chloride and sodium nitrite that is dyed pink to distinguish it from table salt. Some traditional cured meat (such as authentic Parma ham [ 2 ] and some authentic Spanish chorizo and Italian salami ) is cured with salt alone. [ 3 ]
Turkey meat, commonly referred to as just turkey, is the meat from turkeys, typically domesticated turkeys, but also wild turkeys. It is a popular poultry dish, especially in North America and the United Kingdom , where it is traditionally consumed as part of culturally significant events such as Thanksgiving and Christmas respectively, as well ...
Most pre-sliced lunch meats are higher in fat, nitrates, and sodium than those that are sliced to order, as a larger exposed surface requires stronger preservatives. [1] As a result, processed meats may significantly contribute to incidence of heart disease and diabetes, even more so than red meat.