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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]
While ham rests, add 4 to 6 tablespoons ham juices to remaining one-third of glaze and cook over medium heat until thick but fluid sauce forms. Carve and serve ham, passing sauce separately.
A propane smoker is designed to allow the smoking of meat in a somewhat more temperature controlled environment. The primary differences are the sources of heat and of the smoke. In a propane smoker, the heat is generated by a gas burner directly under a steel or iron box containing the wood or charcoal that provides the smoke.
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.
A function analysis diagram (FAD) is a method used in engineering design to model and visualize the functions and interactions between components of a system or product. It represents the functional relationships through a diagram consisting of blocks, which represent physical components, and labeled relations/arrows between them, which represent useful or harmful functional interactions.
Smoking is a practice in which a substance is combusted and the resulting smoke is typically inhaled to be tasted and absorbed into the bloodstream of a person. Most commonly, the substance used is the dried leaves of the tobacco plant, which have been rolled with a small rectangle of paper into an elongated cylinder called a cigarette.
Ham can also be additionally preserved through smoking, in which the meat is placed in a smokehouse (or equivalent) to be cured by the action of smoke. The main flavor compounds of smoked ham are guaiacol, and its 4-, 5-, and 6-methyl derivatives as well as 2,6-dimethylphenol. These compounds are produced by combustion of lignin, a major ...
Strictly speaking, a gammon is the bottom end of a whole side of bacon (which includes the back leg); ham is just the back leg cured on its own. [3] Like bacon it must be cooked before it can be eaten; in that sense gammon is comparable to fresh pork meat, and different from dry-cured ham like jamón serrano or prosciutto .