Gill Smith wrote:
> "Sqwertz" > wrote in message
> ...
>> Gill Smith > wrote:
>>
>>> I'm wondering if smoke actually contributes anything - other than
>>> flavour.
>>>
>>> Drying has long been known as a method of preserving protein but whereas
>>> in hot climes you simply leave it out in the sun, in colder habitats you
>>> need fire.
>> Well, that pretty much solidifies your stance on the issue.
>
> Well, what does smoke contribute to the preservation process?
>
> Please feel free to be as technical as you're able.
>
>
>
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Smoked meat is a method of preparing fish and red meat which originates
in prehistory. Its purpose is to preserve these protein rich foods,
which would otherwise spoil quickly, for long periods of possibly lean
times. There are two mechanisms for this preservation: dehydration and
the antibacterial properties of absorbed smoke. In modern days, the
enhanced flavor of smoked foods make it a delicacy in many cultures.

[edit] General

Smoking of meat and fish has been practiced for ages. Indigenous
cultures around the world may have used smoke during the drying of fish
to drive away the flies. They soon found that the absorbed smoke acted
as a preservative. Perhaps the most famous "smokers of meat" were the
Caribbean natives who smoked it on a rack over a smoky fire, a setup
they called "barbacoa" (one possible etymological origin of barbecue).

Famous among early smokers of meat are the Ashkenazi Jewish communities
in Europe, and is often associated with other foods popularized by
Jewish communities, such as bagels. In North America, outside of
Montreal, "Montreal smoked meat" is referred to as pastrami which is
derived from the Yiddish: פא סטראמע (pronounced pastrómeh). However,
lovers of Montreal Smoked Meat vociferously argue that the consistency,
flavoring, seasoning and color of pastrami differs significantly from
that of smoked meat. Montreal smoked meat comes in two flavors-"old
fashioned" which is a process where the meat is naturally aged or cured
and "regular" a process whereby additives are used to age the meat.
Generally, those who have tested traditional "New York Deli" pastrami
agree that it is similar, but not identical, to Montreal Smoked Meat.
Both the dish and the word were brought to North America with the wave
of Jewish immigration from Bessarabia and Romania in the second half of
the 19th century; it is similar to roast brisket, a signature dish of
the local Jewish cuisine of these regions. Smoked meat, also known as
salt beef in London, is cured, spiced, and flavoured in ways similar to
corned beef. Difference in meat cut and spicing mean that smoked meat's
taste is different from either of these, and even varies among recipes.