In my younger days I guess I never really understood the true significance of smoke flavoured food and smoked products. I ate Bacon and Ham readily without a single thought of how that magical taste was developed, as I grew older smoked onion soup, smoked Trout and Salmon and various other smoked goods found their place upon my plate. All the while I was experiencing the flavours and taste of the products however, not really thinking too hard about how exactly it was made.
The ability of successfully go to website has always been shrouded with much mystique and secrecy; many home recipes happen to be passed down through generations of families and closely guarded by those who practice it regularly, commercial producers guard their proprietary recipes with all the law……serious business this smoking sometimes.
Smoking is among the oldest ways of preserving plenty of fish, meat and game. Long before there is any technology like refrigerators and freezers, people learned to use a mixture of salt and smoke to keep fish and meat from forming unwanted organisms and spoiling. This is not endemic to the particular region, race or country and folks from cultures worldwide have relied on the smoke-curing of fish and meat products for longterm storage.
What number of you have even been slipped some fish or meat from the old guy in the future every now and then that tastes just magnificent and wondered how he manages to make it taste so excellent, or even a mates mate who turns up with a backyard BBQ with many smoked foods that end up being the main conversation topic as much a alcoholic beverage is consumed.
For several years now I have practiced, experimented, failed dismally and sometimes produced some fantastic smoked foods and located the hardest aspect of the whole process is consistency…….constantly creating a product that’s is great is rarely an easy task and requires complete control of many aspects.
Hopefully in the article that follows I can dispel some myths, offer some facts and science and guide you to being able to produce some great smoked foods and impress your families and mates with some tasty morsels.
In modern times go to website has stopped being considered a necessary process for retardation of food spoilage nevertheless it remains popular for that complex and tantalising flavours it gives to many different foods. Throughout the mid 1800s the industrial revolution influenced much of the food world and then in particular the ocean-fishing industry. Transportation of fresh fish produce was a hugely complicated job though with the advent of rapid transportation for foodstuffs an extended shelf-life was no more so essential. Because this became more widespread so did the availability of fresh fish, the popularity of heavily salted, heavily smoked products of history then begun to decline.
This is when the smoked fish products we now regard as traditional came into being; these are mildly smoked and dried and contain minimum salt content when compared to heavily salted fish of before.
Throughout the mid to late 1900s the market for smoked fish underwent a significant change however the actual technology of smoking fish remained much the same as it had been for years and years. Whatever we do see even more of now is commercial cures that colour and flavour the merchandise to impress an enormous consumer market and fewer in the traditional smoked produce based on these age old processes.
Ideally, smoked fish should get its flavour and mahogany colour from your smoke, but many cheaper smoked fish have smoke flavour added, plus some varieties, like some hot-smoked and garishly coloured ‘kippered’ salmon, use artificial food colour as well. In reality, a number of the brightly coloured cured fish sold in supermarkets are certainly not smoked whatsoever, simply flavoured using a cure that includes smoke flavouring.
The two main significant reasons to smoke food, the initial one is for preservation and the other is for texture and flavour, with food preservation not nearly as important as it once was the civilized world smoking today is utilized mainly to impart a nice mild smoky flavour.
What can’t you Smoke…!! This really is basically as much as your imagination and personal tastes, Fish, Meat (Beef, Pork, Chicken, Turkey), Game (Venison, Wallaby, Duck), Vegetables, Cheese, Eggs even Salt…..when you can eat it fair bet you can probably smoke it, not sure how smoked Apple would go though…?? I am sure at one stage or some other just about every kind of food has probably been experimented with to determine if it may be smoked. Because the old saying goes though….
You can’t create a first class smoked product from second rate food, should your smoking the fish you catch address it well right from the start, straight on ice and take away all gills and gut contents, same goes with your meat in the event you hunt yourself, slaughter quickly, look after it well and address it with respect and the final product is going to be worth the extra effort. In case your buying products use reputable butchers and fish processors, go for the best quality produce and when it comes to poultry always buy organically raised birds…..trust me it will make a big difference.
Some individuals tend to be of the opinion that smoking can hide mouldy or stale fish and meat off-flavours, this really is completely untrue as well as any unpleasant odours or flavours will likely be readily apparent very quickly.
Smokers come in all sizes and shapes and all kinds of styles, you can buy them from many tackle stores and camping shops and you can even make one in your own home from many thing, the majority of you will be very familiar tgyika the tiny box shaped galvanised or learn this here now, the things i term the “lunch box” smokers which I am sure a lot of people did a lot of their smoking in. These come in a selection of shapes, sizes and brands, are simple to use requiring merely a bottle of methylated spirits for that burner or burners along with a bag of sawdust. They are doing however only give a hot smoke product and are not advised for virtually any foods besides fish as there is little if any control of the temperature or smoke quality, any attempt at cold smoking will need a much more sophisticated setup.