Smoked Meats & Delicatessen
Smoked Sausage Versus Ordinary Sausage
The three effects of smoking, hot versus cold, smoke compounds, liquid smoke, colour and texture, shelf life, cooking behaviour and uses.
6 min read
Tags
smoking
Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
5 articles
In this category
- Smoked Meats & Delicatessen
Hot Smoking or Cold Smoking? Two Methods Compared
Temperature ranges of the two methods, the chemistry of smoke, effects on the product, safety requirements, storage and use in the kitchen.
6 min read
- Smoked Meats & Delicatessen
What Is Smoking? The Centuries-Old Method of Meat and Smoke
The historical origins of smoking, how smoke preserves food, the categories of smoked product and its place in modern production.
6 min read
- Smoked Meats & Delicatessen
How Do Wood Types Shape the Flavour of Smoked Meat?
The aroma profiles and intensities of woods used in smoking, which meats they suit, and the trees to avoid.
6 min read
- Smoked Meats & Delicatessen
How Is Smoked Meat Made? The Process at Home and in Industry
The technical reasons behind brining, drying and smoking; the differences between home and industrial production, and the safety thresholds involved.
6 min read
