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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.