Meat Smoking Techniques Flashcards

Flashcards based on lecture notes about meat smoking techniques.

History of smoking meats

The practice of smoke preservation of foods extends far back into prehistoric times.

How did smoking help preservation originally?

Originally, smoking helped preservation by drying the meat surface and through the action of antimicrobial substances naturally present in the smoke; may also inhibit fat oxidation.

What is 'watwat' or 'vatvat'?

Chunks of boiled or raw meat served to guests during festivities and preserved by smoke from firewood.

What is Etag (binurong baboy)?

Salted pork, regarded as part of the life of a Cordilleran from birth until death.

What is Kiniing?

Dried pork that is soaked in water boiled with guava leaves and salt; does not go under fermentation like the Etag.

What is Kinuday?

An Ibaloi word (in Benguet) which means "smoked meat."

What is meat smoking?

This implies the incorporation into the meat product of some of the numerous chemical compounds derived from the combustion of sawdust, extending the product's shelf-life by microbial and enzyme inhibition, and promoting desirable new flavors and aromas.

How is smoke produced for smoking meats?

Smoke is produced by smoldering hardwood chips (from trees such as oak and beech), vines, herbs, fruit skins, or spices.

What are the methods of smoking?

Traditional fire pits and cabins and smoke ovens.

What are wet smokers?

The lower tray holds the charcoal, the middle tray holds the pan of water, and the meat rests on the top rack absorbing the moisture from the steaming water beneath it.

What are the elements of smoking?

Smoking chamber, dampers, heat source, smoke source, humidity control.

What are the advantages of smoking meats?

Smoke has antimicrobial properties and inhibits microbial growth; smoke has antioxidant properties and retards oxidation of fat; smoking of meat causes surface dehydration.

Which smoke compounds are responsible for the smoky flavor of smoked meats?

Phenols.

What are the functions of Phenols in smoke?

Act as antioxidant, have bacteriostatic effect, contribute to smoky flavor and aroma, responsible for surface shine.

What factors affect the quality of smoked meats?

Smoke temperature and velocity and the kind of wood used for smoke generation.

How does the type of wood affect the color of smoked meats?

Beech, maple, ash, sycamore, or lime tree smoke leads to golden-yellow color, oak, walnut, and alder smoke leads to yellow-brownish tint, and smoke from coniferous wood results in a dark coloration.

What is Cold Smoking?

Below 30°C for about 2 hours; foods take in a rich smoky flavor, develop preferred color and retain relatively moist texture.