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Smoking
Appears in
Published 2014
Smoking has been used as a way of drying and preserving foods since prehistoric times. Smoking does have some preservative effects but, for modern cooking, it is more important for the flavors it gives to meats, poultry, and seafood. Even smoked cheeses and vegetables are enjoyed for their special flavors.
The first rule of smoking foods is do not smoke meats, poultry, and fish that have not been cured. The reason is a matter of food safety. During smoking, foods spend time in the Food Danger Zone—that is, at a temperature favorable for the growth of bacteria. Without the preservative effects of curing, smoking could be unsafe. (This rule does not apply to smoke roasting and barbecuing, which are more properly considered cooking methods rather than smoking methods because they take place at higher temperatures.)