The process of smoking meat for food preservation goes back to prehistoric times. Smoking was initially used as a preservation method, but over time the technique evolved into an art form.
According to Livestrong, the process of smoking involves using a combination of smoke and salt to preserve meat. There are a few different reasons why smoking helps preserve meat. The heat kills microbes and chemicals found in smoke act as preservatives. According to Science Direct, these chemicals collect on the surface of the meat and help prevent the development of microorganisms. The smoke also helps dry the meat, a process that is accelerated by the addition of salt.
Not all smoking processes are created equal, though. SBS explains that there are two methods of smoking meat: hot smoking and cold smoking. Cold smoking places the meat in a room temperature, smoke-filled chamber. It’s a good idea to cure meat with salt before cold smoking, and cold smoked meat should be cooked before being consumed.
Hot smoking uses warmer temperatures than the cold smoking method, but the temperatures are cooler than you’d typically use to cook meat. Since hot smoking still uses cooler temperatures, it’s important to smoke the meat for a long time so it’s thoroughly cooked.