Abstract
It seems probable that nomadic man first discovered the preservative action and the desirable flavor imparted to meat that was hung near his fire. Regardless of its origin, smoking, like curing, of meat has been practiced since the beginning of recorded history. Curing and smoking of meat are closely interrelated and are often practiced together, i.e., cured meat is commonly smoked, and vice versa. Smoking of meat is also difficult to separate from cooking, since heat has traditionally been applied at the same time as smoke. However, the application of smoke and heat together are not necessarily closely allied, as smoke and heat can be applied either together or separately. Thus there are both hot and cold smoking of meat; however, even cold smoking usually requires some increase in temperature.
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© 1984 The AVI Publishing Company, Inc.
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Pearson, A.M., Tauber, F.W. (1984). Smoking. In: Processed Meats. Springer, Dordrecht. https://doi.org/10.1007/978-94-010-9692-8_4
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DOI: https://doi.org/10.1007/978-94-010-9692-8_4
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