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When meat is cured then cold-smoked, the smoke adds phenols and other chemicals that have an antimicrobial effect on the meat. [3] Hot smoking has less impact on preservation and is primarily used for taste and to slow-cook the meat. [4] Interest in barbecue and smoking is on the rise worldwide. [5] [6]
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 ...
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 ...
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This is a list of smoked foods. Smoking is the process of flavoring, cooking, ... for long periods. There are two mechanisms for this preservation: dehydration and ...
Thanks to a combination of onion powder, smoked paprika, and ground cinnamon in the flour coating, the chicken pieces also come out of the oven so flavorful they hardly need any sauce or ...
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Grilling chicken in a hinged gridiron Grilling fish. Outdoor grilling on a gridiron may be referred to as "barbecue", though in US usage, the term barbecue refers to the cooking of meat through indirect heat and smoke.
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