Smoking meat is an ancient and very popular method of preparing red meat or fish. The cooking technique helps preserve these protein-packed foods that would otherwise spoil. Smoking meat allows you to store it at room temperature because the smoke contains chemical compounds that stop the growth of harmful bacteria.
Historians believe the act of smoking meat originated centuries ago with ancient man. Fish was the first meat smoked. The smoke possibly was a way to keep flies away during the drying process, but people soon realized it also doubled as a preservative. In ninth century Poland, there is archaeological evidence showing people smoked large amounts of fish.
In medieval Europe, religious beliefs led citizens to refrain from eating meat. Fish was the alternative. There was a great demand for fish. Fishermen seasoned and smoked the fish in extremely large quantities and shipped it to the interior regions.
Smoked pork became a popular meat on farms in the early 19th century. Farmers slaughtered pigs in the fall and smoked the meat to last through the winter months.
- Photo Credit smoked pigs image by John Hofboer from Fotolia.com
The History of German Foods
The closest most Americans get to real German food is Oktoberfest-style beer, bratwurst, and pretzels. While those are part of the history...
How to Smoke Meat Without a Smoker
The aroma and taste of meat that is slowly cooking in a smoker is simply divine. Not everyone has the luxury of...
How to Preserve Food by Smoking
Smoking can be used to preserve meats while infusing it with smoky flavor. There are two methods--hot and cold smoking. Cold smoking...
How to Smoke Meat
For those that like to grill, smoking meat is a very exciting process and a nice change from grilling or cooking indoors....