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Preserving meat, fish and sometimes vegetables (such as garlic) in the smoke of a wood fire. Smoking probably began after primitive man hung his meat in the rafters of his dwelling to stop animals eating it. He must have found that the joints exposed to any smoke from his fire remained in better condition. As the idea developed, smoking was then used as a means of preservation to provide meat and fish for the long, dark winter months. nowadays with the deep freeze being used as our main means of preservation, food is smoked to impart a pleasant taste and enhance natural flavours. There are two main methods used. 'Cold and Hot'. See 'Smoking; Cold Smoking'; 'Smoking; Hot Smoking'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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