Smoked meat
For the general process, see Smoking (cooking).
Smoked meat is a method of preparing red meat (and
Smoked sh in a smoking oven
2.1 Montreal smoked meat
Main article: Montreal-style smoked meat
Along with bagels, smoked meat has been popular in
17th Century diagram for a smoke house for producing smoked
meat
sh) which originates in prehistory. Its purpose is to preserve these protein-rich foods, which would otherwise
spoil quickly, for long periods. There are two mechanisms for this preservation: dehydration and the antibacterial properties of phenols and other chemicals in the absorbed smoke. In modern days, the enhanced avor of
smoked foods makes them a delicacy in many cultures.
Smoked meat sandwich from Schwartzs in Montreal
General
Montreal since the nineteenth century, and has taken such
strong root in that city that many Montrealers, and even
many non-Montrealers, identify it as emblematic of the
citys cuisine. Current and former residents and tourists
make a point of visiting Montreals best-known smoked
meat establishments such as Schwartzs, Main Deli Steak
House, Lesters Deli, Roi du Smoked Meat (Smoked
Meat King), Abies, Snowdon Deli, Smoked Meat Petes,
even taking whole briskets away as take-out.
Smoking of meat and sh has been practiced for ages. Indigenous cultures around the world may have used smoke
during the drying of sh to drive away the ies. 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 re, a setup they called barbacoa (one possible
etymological origin of barbecue).
Warm Montreal smoked meat is always sliced by hand
in order to maintain its form since doing so with a meat
slicer would cause the tender meat to disintegrate. Whole
briskets are kept steaming and sliced up on demand when
ordered in the restaurant.
Types
1
2.2
Pastrami
Main article: Pastrami
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 the United States it is referred to as
pastrami, which is derived from the Yiddish:
(pronounced pastrmeh). However, lovers of pastrami
vociferously argue that the consistency, avoring, seasoning and color of pastrami diers signicantly from
that of smoked meat. Pastrami comes in two avors-"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. 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 avoured in ways similar
to corned beef. Dierence in meat cut and spicing mean
that smoked meats taste is dierent from either of these,
and even varies among recipes.
EXTERNAL LINKS
growth of Listeria bacteria. Listeria monocytogenes can
also cause serious infection in an infant and pregnant
woman and can be transmitted to her infant in utero or
after birth. The infection has the potential of seriously
harming or even causing the death of a preterm infant, an
infant of low or very low birth weight, or an infant with
an immune system deciency or a congenital defect of
the immune system. The presence of this pathogen can
sometimes be determined by the symptoms that appear as
a gastrointestinal illness in the mother. The mother can
also acquire infection from ingesting food that contains
other animal products such as, unpasteurized milk, hot
dogs, and cheese.[3]
4 See also
Beef jerky
Deli meat
List of sandwiches
List of sausages
List of smoked foods
Montreal-style smoked meat
2.3
Southern BBQ
Smoke meats from the southern United States, also
known as Barbecue or BBQ were developed to use the
cheaper cuts of meats, as they were typically tough
and deemed undesirable. The low and slow cooking
methods tenderized the connective tissues in the meat and
made these cuts a sought after delicacy . Usually done in a
low temp environment (200 F to 300 F) (93 C to 149
C), they take a signicant amount of time to prepare,
which breaks down the connective tissues and collagens
within the meat, and renders out the fat. A sub-category
is the plethora of sauces and mops that are used to avor and further tenderize the meats. BBQ has become a
culinary art form, and hundreds of competitions are held
yearly. In the Southeast, pulled pork and pork ribs are the
most common smoked meat, while brisket, beef ribs, and
sausage are most popular in Texas and the central south.
Chicken is also smoked throughout.
Health concerns
One study has shown a positive correlation between the
frequency of consumption of smoked foods and intestinal
cancer.[1] However, the study was restricted to a small
Slovenian population in Hungary, where the local smoke
curing process produces levels of contaminants roughly
eight times as high as standard processes elsewhere.[2]
Smoked meats have the potential for promoting the
New York-style pastrami
Smoked egg
Smoked sh
Smoking
Suho meso
5 References
[1] Fritz, W.; Sos, K. (1980). Smoked food and cancer.
Bibliotheca nutritio et dieta (29): 5764. PMID 7447916.
[2] Fritz, W.; Sos, K. (1980). Smoked food and cancer.
Bibliotheca nutritio et dieta (29): 5764. PMID 7447916.
[3] Listeria (Listeriosis)". Centers for Disease Control and
Prevention. 22 October 2015. Retrieved 2015-12-23.
6 External links
Media related to Smoked meat at Wikimedia Commons
Smoking at Wikibook Cookbooks
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