Smoking

Smoking is a form of indirect cooking slowly over many hours with low temperatures. Smoking removes water and fats in the meat both of which reduce spoilage. It also releases acids from the meat, coating the exterior of the meat that further discourages bacterial growth.

Smoking is probably the oldest means of preserving meat and a great method for long term food storage. The heat and the smoke both act as a means of removing moisture and even lightly cooking the meat. Things like smoked fish are absolutely delicious and can be enjoyed for days if smoked thoroughly.

Commercial smokers are available like the one shown here.

Depicted here is a more primitive open fire smoker, much cheaper but hard to keep the temperature even and consistent.

Smoking your meat gives it a mouthwatering flavor. The smoke behind this flavor, however, comes with its own health risks, and over-indulging in smoked meat can cause unwanted effects on your health.

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