Smoking Meats
Smoking meat is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, are popular items to smoke as well.
In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods such as apple, cherry and plum are commonly used for smoking meats. Other fuels besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make whiskey and some beers.
Historically, farms in the western world included a small building termed the smokehouse where meats could be smoked and stored. This was generally well-separated from other buildings both because of the fire danger and because of the smoke emanations_______________________________________________
Best Of 2009
The winner of the best smoked dish in 2009 is Bbqgoddess and her Squeef Wrapped With Porkloin Chops.
You can see how she made it HERE. Congratulations Kelly!
Smoked-Meat is not your average BBQ or Smoking Meat website. We take smoking meats and food to a whole new level. Feel free to check us out. Nothing to join, so come show us your skills. If you do not have any experience in smoking. Join and we will teach you. Be the envy of your street and neighborhood. Hope to see you there. You never know, you may be the winner of the best smoke for 2010.