smoked meats
Barbecue pit products
Smoked meats are meats preserved and flavored by prolonged exposure to wood smoke.
The process cures the meat while imparting distinctive flavors depending on the wood used—hickory, mesquite, applewood.
Smoked meats include bacon, ham, brisket, and various sausages.
The term often appears in Jewish deli contexts: pastrami and other smoked meats.
- pastramiSeasoned smoked beef
- brisketLower chest of cattle
- ribsThoracic bone set
- barbecueSlow-cook over coals
- biltongCured dried meat snack
low and slow · jerky · andouille · salami · guanciale · soppressata · sausage · wood chips · prosciutto · speck · pitmasters · charcuterie · pellicle · mesquite · cured meats · curing salt · applewood · burnt ends
- cuisinelocal cuisine, regional cuisine, indigenous cuisine, ethnic food, traditional recipes
- meatbeef, pork, chicken, steak, bacon
- charcuteriesalami, prosciutto, saucisson, terrine, jambon
- Pioneer Foodshardtack, cornbread, biscuits, beef jerky, salt pork
- farm foodfarm eggs, fresh produce, poultry, farm breakfast, whole grains
- Alpine foodfondue, raclette, rosti, cheese fondue, alpine cheese