On food and cooking the science and lore of the kitchen ( PDFDrive ) 347

enclosure as the wood, and therefore cooks while it’s smoked This will give it a more or less firm, dry texture, depending on the temperature (usually between 130 and 180ºF/55–80ºC) and time involved, and can kill microbes throughout the meat, not just on the surface (Barbecuing is a form of hot smoking; see p 157.) When it is cold-smoked, the meat is held in an unheated chamber through which smoke is passed from a separate firebox The texture of the meat, and any microbes within it, are relatively unaffected The cold-smoking chamber may be as low as 32ºF/0ºC but more usually ranges between 60 and 80ºF/15–25ºC Smoke vapors are deposited onto the meat surface as much as seven times faster in hot smoking; however, cold-smoked meats tend to accumulate higher concentrations of the sweet-spicy phenolic components and so may have a finer flavor (They also tend to accumulate more possible carcinogens.) The humidity of the air also makes a difference; smoke vapors are deposited most efficiently onto moist surfaces, so “wet” smoking has a stronger effect in a shorter time Fermented Meats: Cured Sausages Milk is transformed into long-keeping and flavorful cheese by removing some of its moisture, salting it, and encouraging harmless microbes to grow in and acidify it: and meat can be be treated in much the same way to the same effect There are many different kinds of sausage, or re-formed masses of chopped, salted meat (p 169) Fermented sausages are the most flavorful thanks to bacteria that break down bland proteins and fats into smaller, intensely savory and aromatic molecules Fermented sausages probably developed in prehistoric times from the practice of salting ... Milk is transformed into long-keeping and flavorful cheese by removing some of its moisture, salting it, and encouraging harmless microbes to grow in and acidify it: and meat can be be treated in much the same way to the. .. can be be treated in much the same way to the same effect There are many different kinds of sausage, or re-formed masses of chopped, salted meat (p 169) Fermented sausages are the most flavorful thanks to bacteria that break down bland proteins and fats into...humidity of the air also makes a difference; smoke vapors are deposited most efficiently onto moist surfaces, so “wet” smoking has a stronger effect in a shorter time Fermented Meats: