Within my younger days I suppose I never really understood the real 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 as well as 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 art of successfully next page has always been shrouded with much mystique and secrecy; many home recipes happen to be handed 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 probably the oldest strategies for preserving a lot of fish, meat and game. A long time before there was clearly any technology like refrigerators and freezers, people learned to use a blend of salt and smoke to help keep fish and meat from forming harmful bacteria and spoiling. This was not endemic to the particular region, race or country and folks from cultures around the globe have relied on the smoke-curing of fish and meat products for longterm storage.
What number of you have even been slipped a piece of fish or meat through the old guy later on every now and then that tastes just magnificent and wondered how he manages to really make it taste so great, or perhaps a mates mate who turns up at a backyard BBQ with many smoked foods that end up being the primary conversation topic as many a alcoholic beverage is consumed.
For several years now I have practiced, experimented, failed dismally and quite often produced some fantastic smoked foods and found the hardest aspect of the whole process is consistency…….constantly creating a product that’s is great is never a simple task and requires complete charge of many aspects.
Hopefully within the article that follows I can dispel some myths, offer some facts and science and direct you to being able to produce some good smoked foods and impress your families and mates with a few tasty morsels.
In additional modern days browse around here is no longer considered an essential process for retardation of food spoilage nevertheless it remains popular for the complex and tantalising flavours it gives to many different foods. Throughout the mid 1800s the industrial revolution influenced most of the food world and in particular the water-fishing industry. Transportation of fresh fish produce had been a hugely difficult task but with the arrival of rapid transportation for foodstuffs an extended shelf-life was no longer so essential. Since this became more widespread so did the availability of fresh fish, the buzz of heavily salted, heavily smoked products of the past then started to decline.
This is where 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 the heavily salted fish of before.
Throughout the mid to late 1900s the marketplace for smoked fish underwent a major change yet the actual technology of smoking fish remained much just like it was for centuries. What we do see more of is now commercial cures that colour and flavour these products to please a huge consumer market and much less of the traditional smoked produce based on these time tested 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. Actually, some of the brightly coloured cured fish available in supermarkets usually are not smoked whatsoever, simply flavoured using a cure that also includes smoke flavouring.
The two main significant reasons to smoke food, the initial one is for preservation as well as the other is perfect for texture and flavour, with food preservation not nearly as vital as it once was the civilized world smoking today is utilized mainly to impart an enjoyable mild smoky flavour.
What can’t you Smoke…!! This 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…..whenever you can eat it fair bet you can probably smoke it, uncertain how smoked Apple would go though…?? I am sure at one stage or any other almost every kind of food has probably been experimented with to see if it can be smoked. Because the 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 from the very beginning, straight on ice and remove 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 well worth the extra effort. If your buying products use reputable butchers and fish processors, go for the best quality produce and with regards to poultry always buy organically raised birds…..believe me it makes all the difference.
Some people are often under the impression that smoking can hide mouldy or stale fish and meat off-flavours, this really is completely untrue and then any unpleasant odours or flavours is going to be readily apparent rapidly.
Smokers come in all styles and sizes and all kinds of styles, you can get 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 would be very familiar tgyika the little box shaped galvanised or next page, the things i term the “lunch box” smokers in which I am certain lots of people did much of their smoking in. These come in a range of shapes, sizes and brands, are simple to operate requiring only a bottle of methylated spirits for your burner or burners and a bag of sawdust. They are doing however only give a hot smoke product and therefore are not suggested for virtually any foods besides fish while there is little if any control over the temperature or smoke quality, any attempt at cold smoking will demand a much more sophisticated create.