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Smoking; Hot Smoking

This is done in a kiln at a temperature of 70°-80° in order to cook the flesh.

Smoking probably began after primitive man hung his kill in the rafters of his timber or stone dwelling, to prevent animals from devouring it. He must have then found that the joints exposed to the smoke of his fire remained in better condition. As the idea developed, smoking was used as a means of preservation to provide fish and meat for the long winter months.

Both salt and wood smoke have anti-bacterial and anti-fungal properties.

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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