smoke meat
Flavor with fire
To smoke meat is to preserve and flavor it by exposing it to wood smoke over extended periods, typically at low temperatures.
The process produces distinctive flavors depending on the wood used—hickory, mesquite, applewood.
Smoked meat can also refer to the product itself, particularly Montreal smoked meat, a cured and smoked brisket: We stopped for smoked meat sandwiches.
- pitmasterBarbecue cooking specialist
- pit bossCasino gaming supervisor
- Texas barbecueSlow-smoked beef tradition
- pastramiSeasoned smoked beef
- brisketLower chest of cattle
pulled pork · wood chips · barbecue · Cajun cuisine · hams · bacon strips · rubs · jerky · curing · brining · dry rub · low and slow · preservation · basting · marinades · hickory · wood fire · char siu