Maybe high-end products get real smoke.

Supermarket 'smoke' comes out of a bottle, so I'm told.

Yuk.


-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-

http://www.gillsmith999.plus.com/

_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_

On Oct 1, 4:23*pm, "Gill Smith" > wrote:
> Maybe high-end products get real smoke.
>
> Supermarket 'smoke' comes out of a bottle, so I'm told.
>
> Yuk.
>
> -_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-
>
> http://www.gillsmith999.plus.com/
>
> _-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_

Some supermarkets do have their own smokehouses. There's a SuperValu
here with five branches, All have their own bakeriesm but there's one
smokehouse that stocks all five stores, They make very good sausages
- hot or sweet Italian recipe from a guy who was famous here for his
sausage. They do very well with the German/Bavarian stuff too. Not
so great with chorizo or andouille. The best thing they do is
homemade jerky - beef and turkey - and smoked chickens and other
poultry. As far as I know, they do not use any liquid smoke but I
thinl they do use some nitrates.

Lynn in Fargo
Have you tried asking or reading the labels?

"Lynn from Fargo" > wrote in message
...
On Oct 1, 4:23 pm, "Gill Smith" > wrote:
> Maybe high-end products get real smoke.
>
> Supermarket 'smoke' comes out of a bottle, so I'm told.
>
> Yuk.
>
> -_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-
>
> http://www.gillsmith999.plus.com/
>
> _-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_

> Some supermarkets do have their own smokehouses. There's a SuperValu
> here with five branches, All have their own bakeriesm but there's one
> smokehouse that stocks all five stores, They make very good sausages
> - hot or sweet Italian recipe from a guy who was famous here for his
> sausage. They do very well with the German/Bavarian stuff too. Not
> so great with chorizo or andouille. The best thing they do is
> homemade jerky - beef and turkey - and smoked chickens and other
> poultry. As far as I know, they do not use any liquid smoke but I
> thinl they do use some nitrates.
>
> Lynn in Fargo
> Have you tried asking or reading the labels?

HAve to say not yet.

It was a throwaway line in a food programme and I run the proverbial mile
when i see it on the label now.

Will pluck up courgae to actually READ it next time.


-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-

http://www.gillsmith999.plus.com/

_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_

Gill Smith wrote:
>
> Maybe high-end products get real smoke.
>
> Supermarket 'smoke' comes out of a bottle, so I'm told.
>
> Yuk.

But it's natural wood smoke passed through water,
purified, and sanitarily bottled. Nothing there
that would be any worse than the normal constituents
of smoke. Carcinogenic tars have been removed,
so you get the smoke flavor with much of the
cancer risk removed.

Compared to food smoked over wood or charcoal fires,
the cancer risk is lower and the quality may be equal.
Quality is certainly more predictable and reproducible
in a liquid smoke condensate product manufactured
to a standard potency, for addition to mass-produced
products, like a million pounds of turkey drumsticks.

On the other hand, if the Food Police needed an easy
target, this is low-hanging fruit. How is it possible
that bottled liquid smoke preparations are offered
for sale on retail shelves at supermarkets and as
food industry ingrediants, after passage of the
Delaney amendment? I find it difficult to believe
that any smoke condensation product could be
non-carcinogenic under the terms of the Delaney
amendment.

http://en.wikipedia.org/wiki/Delaney_clause

"Mark Thorson" > wrote in message
...
> Gill Smith wrote:
>>
>> Maybe high-end products get real smoke.
>>
>> Supermarket 'smoke' comes out of a bottle, so I'm told.
>>
>> Yuk.
>
> But it's natural wood smoke passed through water,
> purified, and sanitarily bottled. Nothing there
> that would be any worse than the normal constituents
> of smoke. Carcinogenic tars have been removed,
> so you get the smoke flavor with much of the
> cancer risk removed.
>
> Compared to food smoked over wood or charcoal fires,
> the cancer risk is lower and the quality may be equal.
> Quality is certainly more predictable and reproducible
> in a liquid smoke condensate product manufactured
> to a standard potency, for addition to mass-produced
> products, like a million pounds of turkey drumsticks.
>
> On the other hand, if the Food Police needed an easy
> target, this is low-hanging fruit. How is it possible
> that bottled liquid smoke preparations are offered
> for sale on retail shelves at supermarkets and as
> food industry ingrediants, after passage of the
> Delaney amendment? I find it difficult to believe
> that any smoke condensation product could be
> non-carcinogenic under the terms of the Delaney
> amendment.
>
> http://en.wikipedia.org/wiki/Delaney_clause

But there again Grade A heart attack food gets sold openly in
supermarkets.....

I've just gotten into the habit of getting my meat as far up the food chain
and
as far away from any processing as my budget allows.


-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-

http://www.gillsmith999.plus.com/

_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_

Gill Smith wrote:
> Maybe high-end products get real smoke.
>
> Supermarket 'smoke' comes out of a bottle, so I'm told.
>
> Yuk.
>
>
> -_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-
>
> http://www.gillsmith999.plus.com/
>
> _-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_
>
>

Depends, we buy most of our meat and meat products at a large family
owned market. They have a real meat department and the smoked meat is
done on site in a smoker. There are also a couple specialty sausage
shops around here that smoke with real wood on site. I gave one of them
a big pile of apple wood from an old tree in our yard that we had to
take down.

Gill Smith wrote:
> Maybe high-end products get real smoke.
>
> Supermarket 'smoke' comes out of a bottle, so I'm told.
>

I get my bacon and smoked sausages from a local Dutch butcher. He
doesn't have wide variety of meats on hand, but everything he has is
high quality but with low prices. He and his son cure and smoke their
own bacon. It is way better than anything I can get in a grocery store
and about 40% cheaper than the grocery stores charge for their
chemically enhanced bacon.

Gill Smith wrote:

> I've just gotten into the habit of getting my meat as far up the food chain
> and as far away from any processing as my budget allows.

That's worked for us sharks for a long, long time.

--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

"Blinky the Shark" > wrote in message
news
> Gill Smith wrote:
>
>> I've just gotten into the habit of getting my meat as far up the food
>> chain
>> and as far away from any processing as my budget allows.
>
> That's worked for us sharks for a long, long time.

So I'm finding out!

e.g. (I may be out of my depth here) but isn't there one method of 'curing'
pork/ham
which is simply injecting the animal with saline solution?


-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-

http://www.gillsmith999.plus.com/

_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_

Gill Smith > wrote:

> Maybe high-end products get real smoke.
>
> Supermarket 'smoke' comes out of a bottle, so I'm told.

Look for labels that say "Naturally smoked".

Labels that just read "Smoked" are legally allowed to be calkled
'smoked' with liquid smoke turned into a vapor/gas by use of heat
(isn't it just cheaper to smoke them naturally, then? <shrug>).\

"Smoke flavor" and "natural smoke color" are the terms to really
watch out for. These indicate the pick of the liter....that is, the
ones that should be euthanized immediately.

-sw (AKA Mr. USDA)

On Oct 1, 5:23�pm, "Gill Smith" > wrote:
> Maybe high-end products get real smoke.
>
> Supermarket 'smoke' comes out of a bottle, so I'm told.


Need to check around. The small stupidmarket in my town carries real
smoked ham hocks and pork chops, excellent quality and cheap, hocks
are like $1.39/lb. I should get a half dozen soon, three to a vacuum
pack... soup weather is right around the corner. These have no name
on the package, but I know that there are a few smoke houses around
that get really cranked up at hunting season, which starts in less
than a month. But the big chain stupidmarkest have the fake smoked
pork products, they are awful, and they charge like twice as much, and
theirs are in a fancy package with some kind of home made sounding
name, like Jeb's Hickory Farm, but the smoke flavor likely comes from
a bottle filled in Taiwan... may as well use tube steak. I love
making a big pot of soup made with real smoked hocks... I'm in the
mood for a rich lima bean soup.

"Gill Smith" > wrote in message
et...
> Maybe high-end products get real smoke.
>
> Supermarket 'smoke' comes out of a bottle, so I'm told.
>
> Yuk.
>
>

You lost your credibility with "so I'm told". Why not find out facts
rather that use innuendo, falsehoods or myths to make a decision. ?

> e.g. (I may be out of my depth here) but isn't there one method of
> 'curing' pork/ham
> which is simply injecting the animal with saline solution?

Now I remember: maybe the perpetrators call it 'curing, but the salty
water is a scam to bulk up the weight.



-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-

http://www.gillsmith999.plus.com/

_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_

"Edwin Pawlowski" > wrote in message
...
>
> "Gill Smith" > wrote in message
> et...
>> Maybe high-end products get real smoke.
>>
>> Supermarket 'smoke' comes out of a bottle, so I'm told.
>>
>> Yuk.
>>
>>
>
> You lost your credibility with "so I'm told". Why not find out facts
> rather that use innuendo, falsehoods or myths to make a decision. ?

But........... oh, never mind.



-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-

http://www.gillsmith999.plus.com/

_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_

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.
__________________________________________________ ________________
Carhartt Sherpa Lines Jackets property in dubai

Sheldon wrote:
snip
I love
> making a big pot of soup made with real smoked hocks... I'm in the
> mood for a rich lima bean soup.

Would you share your recipe or method for lima bean soup, please? Thanks
Janet

"Janet Baraclough" > wrote in message
...
> The message >
> from arnold2008 > contains these words:
>
>
>> Gill Smith;1199611 Wrote:
>> > Maybe high-end products get real smoke.
>> >
>> > Supermarket 'smoke' comes out of a bottle, so I'm told.
>> >
>> > Yuk.
>> >
>> >
>> > -_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-
>> >
>> > 'Gill' (http://www.gillsmith999.plus.com/)
>> >
>> > _-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_
>
>> 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.
>
> Quite. But something which has been cooked/soaked in preservative
> chemicals and given a spray of artificial "smoked" colours and
> flavouring called "smoked", is NOT the same as the same item , which
> acquired its texture flavour and colour from being hung in the smoke of
> wood chips.

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.


>>>>>>>>>---------------------<<<<<<<<<


http://www.gillsmith999.plus.com/


>>>>>>>>>---------------------<<<<<<<<<

Edwin Pawlowski > wrote:

> "Gill Smith" > wrote in message
> et...
>> Maybe high-end products get real smoke.
>>
>> Supermarket 'smoke' comes out of a bottle, so I'm told.
>
> You lost your credibility with "so I'm told". Why not find out facts
> rather that use innuendo, falsehoods or myths to make a decision. ?

<clap> <clap> <clap>

-sw

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.

-sw

>> e.g. (I may be out of my depth here) but isn't there one method of
>> 'curing' pork/ham
>> which is simply injecting the animal with saline solution?

Injection speeds the curing process. When I corn beef, I inject as well as
soak the meat in the brine. Some cheap hams are injected to the point that
they are called a "ham and water added product". Event he best hams will
retain some water.

Curing can be done with just a salt or a salt/sugar/spice blend and it can
be done with or without smoke. Or it can be smoked and not salted. There
are many combinations and methods going back centuries.

"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.



>>>>>>>>>---------------------<<<<<<<<<


http://www.gillsmith999.plus.com/


>>>>>>>>>---------------------<<<<<<<<<

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.
>
>
>
>>>>>>>>>> ---------------------<<<<<<<<<
>
>
> http://www.gillsmith999.plus.com/
>
>
>>>>>>>>>> ---------------------<<<<<<<<<
>
>

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: פ� סטר�מע (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.

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.
>
>
>
>>>>>>>>>> ---------------------<<<<<<<<<
>
>
> http://www.gillsmith999.plus.com/
>
>
>>>>>>>>>> ---------------------<<<<<<<<<
>
>
http://www.answers.com/topic/smoked-meat

On Oct 3, 10:23�am, "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.

Depends on the process used, which is determined primarily by for how
long a period one desires to preserve... often smoked meats still need
refrigeration and even so will have a rather short shelf life.
Typically one uses a curing compound (ie. salts/sugars), and heat (for
dehydration), and smoke, which adds a chemical preservative, similar
to how creosote preserves wood... smoke is actually a solid, it
inhibits bacterior growth. There are many, many methods and
combinations thereof for food preservation... but regardless, no
preserved meat lasts forever. Smoking is accomplished at different
temperatures (hot/cold), smoking meats *extends* the shelf life, by
how long depends on many factors. Typically one chooses a source of
smoke that will impart flavors that people like, however the same
preservation can be accomplished with smoke from burning pine branches
or your family garbage. There is much technical theory but smoking/
preserving meats is a product of trial/error and primarilly
experience. Over thousands of years many have died from preserved
meats, still do... don't try preserving meats without careful research
but the best method is to find an expert for personal tutorlege.

"Gill Smith" > wrote in message
>
> Well, what does smoke contribute to the preservation process?
>
> Please feel free to be as technical as you're able.

Nitrites

"George Cebulka" > wrote in message
...
> 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.
>>
>>
>>
>>>>>>>>>>> ---------------------<<<<<<<<<
>>
>>
>> http://www.gillsmith999.plus.com/
>>
>>
>>>>>>>>>>> ---------------------<<<<<<<<<
>>
>>
>
> 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: ?? ?????? (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.

Aha, pastrami and bagels.

Never did know what they were/are, until now!


>>>>>>>>>---------------------<<<<<<<<<


http://www.gillsmith999.plus.com/


>>>>>>>>>---------------------<<<<<<<<<

"Edwin Pawlowski" > wrote in message
...
>
> "Gill Smith" > wrote in message
>>
>> Well, what does smoke contribute to the preservation process?
>>
>> Please feel free to be as technical as you're able.
>
> Nitrites

Thanks. Another dot in the knowledge continuum filled in.



>>>>>>>>>---------------------<<<<<<<<<


http://www.gillsmith999.plus.com/


>>>>>>>>>---------------------<<<<<<<<<

"Sheldon" > wrote in message
...
On Oct 3, 10:23?am, "Gill Smith" >
wrote:

> On Oct 3, 10:23 am, "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.
>
> Depends on the process used, which is determined primarily by for how
> long a period one desires to preserve... often smoked meats still need
> refrigeration and even so will have a rather short shelf life.
> Typically one uses a curing compound (ie. salts/sugars), and heat (for
> dehydration), and smoke, which adds a chemical preservative, similar
> to how creosote preserves wood... smoke is actually a solid, it
> inhibits bacterior growth. There are many, many methods and
> combinations thereof for food preservation... but regardless, no
> preserved meat lasts forever. Smoking is accomplished at different
> temperatures (hot/cold), smoking meats *extends* the shelf life, by
> how long depends on many factors. Typically one chooses a source of
> smoke that will impart flavors that people like, however the same
> preservation can be accomplished with smoke from burning pine branches
> or your family garbage. There is much technical theory but smoking/
> preserving meats is a product of trial/error and primarilly
> experience. Over thousands of years many have died from preserved
> meats, still do... don't try preserving meats without careful research
> but the best method is to find an expert for personal tutorlege.- Hide
> quoted text -

Creosote/smoke. I'll never get the taste out of my mind now!



>>>>>>>>>---------------------<<<<<<<<<


http://www.gillsmith999.plus.com/


>>>>>>>>>---------------------<<<<<<<<<

"George Cebulka" > wrote in message
...
> 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.
>>
>>
>>
>>>>>>>>>>> ---------------------<<<<<<<<<
>>
>>
>> http://www.gillsmith999.plus.com/
>>
>>
>>>>>>>>>>> ---------------------<<<<<<<<<
>>
>>
>
> 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: ?? ?????? (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.

Aha, pastrami and bagels.

Never did know what they were/are.


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