Smokehouse

From WikiMD.org
Jump to navigation Jump to search

Smokehouse

A Smokehouse (pronunciation: /ˈsmoʊk.haʊs/) is a building where meat or fish is cured with smoke. The process of smoking is an ancient food preservation method which reduces bacteria and extends the shelf life of the food.

Etymology

The term "Smokehouse" is derived from the English words "smoke" and "house". The word "smoke" comes from the Old English 'smoca' and the word "house" comes from the Old English 'hūs'.

Process

In a Smokehouse, the food is hung on hooks or laid on grates and then smoke is introduced. The smoke is produced by burning wood, often hardwoods such as hickory or maple. The smoke penetrates the food and imparts a distinct flavor. The temperature and humidity inside the smokehouse are carefully controlled to ensure the food is properly smoked and preserved.

Related Terms

  • Smoking (cooking): The process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood.
  • Curing (food preservation): The process of preserving food by adding salt, nitrates, nitrite or sugar.
  • Food preservation: The process of treating and handling food to stop or slow down food spoilage, loss of quality, edibility, or nutritional value.
  • Hardwood: Wood from dicot trees, often used in construction, flooring, furniture, and in this case, for producing smoke for food preservation.

External links

Esculaap.svg

This WikiMD dictionary article is a stub. You can help make it a full article.


Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski