Smoked meat

Smoked meat

Smoked meats
Type	Meat or fish
Main ingredients	red meat, white meat, fish, spices, smoke
Media: Smoked meat

Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era.^[1] Smoking adds flavor, improves the appearance of meat through the Maillard reaction, and when combined with curing it preserves the meat.^[2] When meat is cured then cold-smoked, the smoke adds phenols and other chemicals that have an antimicrobial effect on the meat.^[3] Hot smoking has less impact on preservation and is primarily used for taste and to slow-cook the meat.^[4] Interest in barbecue and smoking is on the rise worldwide.^[5][6]