smoke curing
Wood-fire food preservation
Smoke curing is a method of preserving food—especially meat and fish—by exposing it to wood smoke over an extended period.
The smoke deposits antimicrobial compounds while slowly drying the food, and the process imparts a distinctive smoky flavor.
Smoke-cured salmon, smoke-cured bacon.
Cold smoking preserves at low temperatures; hot smoking also cooks the food.
- smokehouseStructure for preserving with fumes
- preservationMaintaining something's condition
- curedRestored to health
- baconCured smoked pork
- country hamSalt-cured pork haunch
salmon · jerky · hickory · mesquite · brine · ham · fish · wood · alder · hanging · salt · flavor · chimney · aromatic · oak · meat · low and slow · applewood
- preservationpreserve, preservatives, preservative, canning, freezing
- curingbrining, salting, dry aging, wet aging, aging
- cooking techniquessear, simmering, boiling, frying, saute
- saltsea salt, table salt, rock salt, kosher salt, fine salt
- Native Craftsnative crafts, moccasins, beaded moccasins, dreamcatchers, war bonnet
smoke curingrefrigeration
Heat removal for preservation
freezing · freeze-drying · cold storage · salting · brining
smoke curingfreezing
Extremely cold
refrigeration · cryopreservation · flash freezing · cold smoking · cryogenic freezing
smoke curingunprocessed
Not yet treated
raw · fresh · untreated · natural state · farm-to-table
smoke, curing, smoked, smoker, smokers, smoking, smoky, smokier, smokiest