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Is Smoking Meat A Dying Art?
Smoking meat is slowly disappearing as a preservation method but will always be popular in the back of a home owner’s house who cares for a superior and chemical free product. Nowadays it is less practiced by commercial meat processors who invented faster methods to induce the smoky flavor into meat products.
Why Did We Smoke Meats With Cold Smoke?
Cold smoking is a popular subject on meat forums and there are different schools of thought when the temperature is concerened. This article explains the cold smoking method and temperatures as practiced in Europe for centuries.
Why Smoked Meats Are More Popular in Europe
Smoking meats was performed with their preservation in mind and the taste of the final product played a secondary role. The article explains why food preservation was of more importance in Europe than in the USA.
Why Did We Make Better Sausages Before?
Meat technology might be considered one of a very few branches of science where progress has created a lower quality product. Today’s ham or sausage may look pretty and may have a very long storage life but its taste and flavor does not even come close to the products of the past.
The Perfect Sausage Recipe
It is surprising how much importance is given to a sausage recipe and how little weight is assigned to the rules that govern the making of a sausage. If you follow the basics you will always make a great sausage. It is like roasting a chicken; it needs salt and pepper and it always comes out perfect unless one falls asleep while watching television.
Smoking, barbecuing, grilling – what is the difference?
In the USA barbecue or grill units are popular and are carried by most department stores. Many people who buy them boast that they are going to smoke meats over the weekend. Most of those factory made units have a built-in thermometer that starts reading from 200º F (94º C) but this temperature is too high for traditional smoking.
The Mystery of Polish Sausage - What is Kielbasa?
Most people think that kielbasa is the name of a particular Polish sausage which is not correct. Manufacturers use the name kielbasa to gain the credibility of a consumer and most books and Internet sites provide recipes which have little in common with sausages made in Poland.
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