List of smoked foods

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Smoked meats O Piornedo, Donis, Cervantes 10.jpg
Smoked meats
Fish being smoked in Tanji, Gambia TanjiSmoking.jpg
Fish being smoked in Tanji, Gambia

This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, [1] smoked beer, and lapsang souchong tea are also smoked. Smoked beverages are also included in this list.

Contents

Smoked foods

Beverages

Schlenkerla Rauchbier, a smoked beer, straight from the cask GravityTap.jpg
Schlenkerla Rauchbier, a smoked beer, straight from the cask

Cheeses

Branza de cosulet cheese VS cheese wrapped in fir bark.jpg
Brânză de coșuleț cheese
Smoked Gouda cheese Smoked gouda cheese.jpg
Smoked Gouda cheese
Some varieties of Wensleydale cheese are smoked. Wensleydale cheese 2.jpg
Some varieties of Wensleydale cheese are smoked.

Smoked cheese is any cheese that has been specially treated by smoke-curing. It typically has a yellowish-brown outer pellicle which is a result of this curing process.

Fish

Hot-smoked chum salmon Smoked Salmon.jpg
Hot-smoked chum salmon
Traditional Grimsby smoked fish, prepared with haddock. Cod is also used in this product, which has Protected Geographical Indication status in the European Union. Grimsby Traditional Smoked Haddock.jpg
Traditional Grimsby smoked fish, prepared with haddock. Cod is also used in this product, which has Protected Geographical Indication status in the European Union.
Kippered "split" herring Kipper.JPG
Kippered "split" herring

Smoked fish is fish that has been cured by smoking. This was originally done as a preservative.

Equipment for curing fish used by the North Carolina Algonquins, 1585 North carolina algonkin-essen02.jpg
Equipment for curing fish used by the North Carolina Algonquins, 1585

Seafood

Meats

Smoke cured bacon, then cooked with additional hickory smoke Hickory smoked barbecue bacon.jpg
Smoke cured bacon, then cooked with additional hickory smoke
Smoked eggs: pickled and smoked quail eggs at a restaurant Restaurant Noma Syltede og rogede vagtelaeg (4959763438).jpg
Smoked eggs: pickled and smoked quail eggs at a restaurant
Kassler served with sauerkraut Kassler.jpg
Kassler served with sauerkraut
Montreal-style smoked meat from Schwartz's in Montreal Schwartz smoked meat montreal.JPG
Montreal-style smoked meat from Schwartz's in Montreal

Smoked meat is a method of preparing red meat (and fish) 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 absorbed smoke. In modern days, the enhanced flavor of smoked foods makes them a delicacy in many cultures.

Hams

Black Forest ham Schwarzwaelder Schinken-01.jpg
Black Forest ham

Sausages

Bockwurst Bockwurst.jpg
Bockwurst
Smoked Chinese sausage from Harbin Smoked Chinese sausage.jpg
Smoked Chinese sausage from Harbin
Spanish chorizo Palacioschorizo.jpg
Spanish chorizo
Raw knipp Knipp 1.JPG
Raw knipp
Mettwurst with sauerkraut and potatoes Mettwurst with sauerkraut and potatoes.jpg
Mettwurst with sauerkraut and potatoes

Sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying, or smoking. Many types and varieties of sausages are smoked to help preserve them and to add flavor.

Spices

Other

See also

In cuisines

Related Research Articles

<span class="mw-page-title-main">Ham</span> Pork from a leg cut that has been preserved by wet or dry curing, with or without smoking

Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed.

<span class="mw-page-title-main">Cuisine of the Southern United States</span> Regional cuisine of the United States

The cuisine of the Southern United States encompasses diverse food traditions of several subregions, including Tidewater, Appalachian, Ozarks, Lowcountry, Cajun, Creole, African American Cuisine and Floribbean cuisine. In recent history, elements of Southern cuisine have spread to other parts of the United States, influencing other types of American cuisine.

<span class="mw-page-title-main">Smoking (cooking)</span> Exposing food to smoke to flavor or preserve it

Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and lapsang souchong tea are often smoked.

<span class="mw-page-title-main">Louisiana Creole cuisine</span> American regional cuisine

Louisiana Creole cuisine is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, as well as influences from the general cuisine of the Southern United States.

<span class="mw-page-title-main">Lapsang souchong</span> Variety of smoked black tea

Lapsang souchong or Zhengshan xiaozhong is a black tea consisting of Camellia sinensis leaves that may be smoke-dried over a pinewood fire. This smoking is accomplished either as a cold smoke of the raw leaves as they are processed or as a hot smoke of previously processed leaves. The intensity of the smoke aroma can be varied by locating the leaves closer or farther from the source of heat and smoke or by adjusting the duration of the process. The flavour and aroma of smoked lapsang souchong is described as containing empyreumatic notes, including wood smoke, pine resin, smoked paprika, and dried longan; it may be mixed with milk but is not bitter and usually not sweetened with sugar. The tea originates from the Wuyi Mountains region of Fujian and is considered a Wuyi tea. It is also produced in Taiwan. It has been labelled as smoked tea, smoky souchong, tarry lapsang souchong and lapsang souchong crocodile. While the tea leaf grading system adopted the term souchong to refer to a particular leaf position, lapsang souchong may be made with any leaf of the Camellia sinensis plant, though it is not unusual for the lower leaves, which are larger and less flavourful, to be used as the smoking compensates for the lower flavour profile and the higher leaves are more valuable for use in unflavoured or unblended teas. In addition to its consumption as a tea, lapsang souchong is also used in stock for soups, stews and sauces or otherwise as a spice or seasoning. Beginning in the early 21st century, an unsmoked variety of lapsang souchong was developed in the village of Tong Mu Guan in the Wuyi mountains. The unsmoked variety has become increasingly popular, particularly in the Chinese domestic market.

<i>Meze</i> Small dish in Middle Eastern and Balkan cuisines

Meze is a selection of small dishes served as appetizers in Levantine, Turkish, Balkan, Armenian, Kurdish, and Greek cuisines. It is similar to Spanish tapas and Italian antipasti. A meze may be served as a part of a multi-course meal or form a meal in itself. Meze are often served with spirits such as arak, rakia, raki, oghi, ouzo, or grappa at meyhane and ouzeri or at regular restaurants.

<span class="mw-page-title-main">Polish cuisine</span> Culinary traditions of Poland

Polish cuisine is a style of food preparation originating in and widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as à la polonaise.

<span class="mw-page-title-main">Austrian cuisine</span> Culinary traditions of Austria

Austrian cuisine consists of many different local or regional cuisines. In addition to Viennese cuisine, which is predominantly based on the cooking traditions of the Habsburg Empire, there are independent regional traditions in all the states of Austria.

<span class="mw-page-title-main">Smoked meat</span> Type of prepared meat

Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. Smoking adds flavor, improves the appearance of meat through the Maillard reaction, and when combined with curing it preserves the meat. When meat is cured then cold-smoked, the smoke adds phenols and other chemicals that have an antimicrobial effect on the meat. Hot smoking has less impact on preservation and is primarily used for taste and to slow-cook the meat. Interest in barbecue and smoking is on the rise worldwide.

Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been influenced mainly by Turkish but also a series of European cuisines in particular from the Balkan Peninsula and Hungarian cuisine as well as culinary elements stemming from the cuisines of Central Europe.

Serbian cuisine is a Balkan cuisine that consists of the culinary methods and traditions of Serbia. Its roots lie in Serbian history, including centuries of cultural contact and influence with the Greeks and the Byzantine Empire, the Ottomans, and Serbia's Balkan neighbours, especially during the existence of Yugoslavia. Historically, Serbian food develops from pastoral customs that involved the keeping of sheep in mountain highlands, in a climate and regional context that favoured animal husbandry over vegetable farming; Serbian food is therefore traditionally richer in animal products and basic grains—corn, wheat and oats—than fresh vegetable dishes. Following the abandonment of widely practiced pastoral lifestyles, Serbian food emerged through the Middle Ages heavily dependent not on lamb or mutton, but on the keeping of pigs for the annual cull and the production of various cured meats, such as sausages, bacon and ham products.

<span class="mw-page-title-main">Hungarian sausages</span> Sausages of Hungarian cuisine

Hungarian sausages are sausages found in the cuisine of Hungary. Hungary produces a vast number of sui sausage types. They may be boiled, fresh or dried, and smoked, with different spices and flavors, "hot" or "mild". Many were influenced by their neighbors and brethren.

An acquired taste is an appreciation for something unlikely to be enjoyed by a person who has not had substantial exposure to it. It is the opposite of innate taste, which is the appreciation for things that are enjoyable by most people without prior exposure to them.

<span class="mw-page-title-main">Cured pork tenderloin</span> Meat delicacy

Cured pork tenderloin is found in various cuisines in Mediterranean Europe and South America. It is typically salted or brined then dry-cured or smoked.

References

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  2. Beer, by Michael Jackson, published 1998, pp.150-151
  3. American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who ... - Clark Wolf
  4. Moufflet: More Than 100 Gourmet Muffin Recipes That Rise to Any Occasion - Kelly Jaggers. p. 104.
  5. Europa - Press Releases - Press Release - Commission Approves The Registration Of Agricultural And Food Products
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  11. "Anguilla mossambica". fishbase.org. Retrieved 13 Apr 2016.
  12. Knipple, A.; Knipple, P. (2015). Catfish: a Savor the South® cookbook. Savor the South Cookbooks. University of North Carolina Press. p. 58. ISBN   978-1-4696-2131-9 . Retrieved August 16, 2017.
  13. Filippone, Peggy. "What is bacon". About.com. Archived from the original on 2 January 2014. Retrieved 1 January 2014.
  14. Moncel, Bethany. "What is Bacon?". About.com. Archived from the original on 2 January 2014. Retrieved 1 January 2014.
  15. The Big Apple May Never Be Known as the Big Sparerib, but It’s Smokin’ - New York Times
  16. I ate horse ass in Kazakhstan Vice
  17. Projektteam der 16. Witzenhäuser Konferenz 2008 (2009). Abenteuer Nahrung - weißt Du was Du isst?. Dokumentationsband 16. Witzenhäuser Konferenz 02. bis 06. Dezember 2008. kassel university press GmbH. p. 112. ISBN   978-3-89958-682-4 . Retrieved 8 April 2012.{{cite book}}: CS1 maint: numeric names: authors list (link)