Friday, July 13, 2018

What is smoking?

Smoking is the method of seasoning, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most frequently wood. Meat, fish, and lapsang souchong tea are usually smoked.
In Europe, alder is that the ancient smoking wood, however, oak is more usually used currently, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods, like apple, cherry, and plum, are normally used for smoking. Alternative biomass besides wood may be used, typically with the addition of seasoning ingredients.
Some North American ham and bacon manufacturers smoke their product over burning corncobs. Humate is burned to dry and smoke the barley malt used to create liquor and a few beers. In New Zealand, wood from the native manuka (tea tree) is often used for hot smoking fish. In Iceland, dried sheep dung is employed to cold-smoke fish, lamb, mutton, and whale.
Historically, farms within the Western world enclosed a little building termed the smokehouse, wherever meats may be preserved and kept. This was usually well-separated from different buildings each due to the fire danger and because of the smoke emanations.
Smoking can be done in four ways: Cold Smoking, Warm Smoking, Hot Smoking, and through the employment of liquid smoke.

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