List of smoked foods
Smoked Foods
Smoked foods are a category of food items that have been cooked, flavored, or preserved by exposure to smoke from burning or smoldering plant materials, usually wood. The process of smoking is an ancient food preservation technique that is still used today for both its preservation and flavor-enhancing properties.
Etymology
The term "smoke" comes from the Old English smoca, which is derived from the Proto-Germanic *smukaz. The practice of smoking foods likely dates back to the time of primitive cavemen. As caves or simple huts lacked chimneys, these dwellings would often become very smoky. It is supposed that cavemen 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 simply dried out.
List of Smoked Foods
- Bacon - A type of salt-cured pork, bacon is prepared from several different cuts of meat. It is usually smoked using various types of wood which gives it a distinctive flavor.
- Smoked Salmon - A preparation of salmon, typically a fillet that has been cured and hot or cold smoked.
- Smoked Cheese - Cheese that has been specially treated by smoke-curing. It can be cold-smoked or hot-smoked.
- Smoked Sausage - A type of meat product where ground meat is mixed with spices and other flavorings, then filled into casings and smoked.
- Smoked Turkey - Turkey that has been smoked for flavor and tenderness.
- Ham - A cut of meat from a hog's hind leg, it is preserved through salting, smoking, or wet curing.
- Kippers - A whole herring, a small, oily fish, that has been split into a butterfly fashion from tail to head, gutted, salted, or pickled, and cold-smoked.
- Lapsang souchong - A black tea that is smoke-dried over pinewood fires, it has a distinctive smoky flavor.
Related Terms
- Curing - A method of food preservation that involves the use of salt, sugar, or nitrates.
- Food preservation - The process of treating and handling food to stop or slow down food spoilage, loss of quality, edibility, or nutritional value.
- Food smoking - The process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood.
External links
- Medical encyclopedia article on List of smoked foods
- Wikipedia's article - List of smoked foods
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