Thursday, May 13, 2010

The Art of Smoking... food that is

The modern method of smoking foods evolved from its roots as a process for preserving. Long before refrigeration and chemical preservatives, smoke was used to extend the shelf life of most foods, especially meat. Wood smoke contains many of the chemicals (formaldehyde and acetic acid, among others) that slow the growth of microbes. In addition, the pH level of smoke is a very low 2.5, which is extremely friendly to microbes.

Today, smoking has become much more than an age-old technique for preserving, tenderizing, and adding flavor to food. Smoking has become an institution to festivals, clubs, organizations and above all, competitions. People are smoking cheeses, fruits, nuts, vegetables, salts, and anything else they can get their hands on.

This post, however, is about smoking meats. C'mon, its a Paleo blog, did you expect nothing less?

Meat to Use

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