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List of smoked foods

This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky,[1] smoked beer, and lapsang souchong tea are also smoked. Smoked beverages are also included in this list.

Smoked foods

Beverages

Schlenkerla Rauchbier, a smoked beer, straight from the cask

Cheeses

Some varieties of Wensleydale cheese are smoked

Smoked cheese is any cheese that has been specially treated by smoke-curing. It typically has a yellowish-brown outer pellicle which is a result of this curing process.

Fish

Hot-smoked chum salmon
Traditional Grimsby smoked fish, prepared with haddock. Cod is also used in this product, which has Protected Geographical Indication status in the European Union.

Smoked fish is fish that has been cured by smoking. This was originally done as a preservative.

Seafood

Meats

Smoke cured bacon, then cooked with additional hickory smoke
Smoked eggs: pickled and smoked quail eggs at a restaurant
Kassler served with sauerkraut

Smoked meat is a method of preparing red meat (and fish) which originates in prehistory. Its purpose is to preserve these protein-rich foods, which would otherwise spoil quickly, for long periods. There are two mechanisms for this preservation: dehydration and the antibacterial properties of absorbed smoke. In modern days, the enhanced flavor of smoked foods makes them a delicacy in many cultures.

Hams

Sausages

Raw knipp

Sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying, or smoking. Many types and varieties of sausages are smoked to help preserve them and to add flavor.

Spices

Other

See also

In cuisines

References

  1. ^ McGee p. 767: "Malt whiskies from Scotland's west coast have a unique, smoky flavor that comes from the use of peat fire for drying the malt."
  2. ^ Beer, by Michael Jackson, published 1998, pp.150-151
  3. ^ American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who ... - Clark Wolf
  4. ^ Moufflet: More Than 100 Gourmet Muffin Recipes That Rise to Any Occasion - Kelly Jaggers. p. 104.
  5. ^ Europa - Press Releases - Press Release - Commission Approves The Registration Of Agricultural And Food Products
  6. ^ Great Chicken Dishes. p. 165.
  7. ^ "Most expensive cheese: Donkey cheese sets world record". World Record Academy. November 12, 2012. Retrieved December 10, 2012.
  8. ^ Busbee, Jay (December 10, 2012). "Novak Djokovic is buying the world's entire supply of donkey cheese". Yahoo! Sports. Retrieved December 11, 2012.
  9. ^ Dolak, Kevin (December 10, 2012). "Tennis Star Buys Supply of Rare Cheese". ABC new3s. Retrieved December 10, 2012.
  10. ^ Diehl, K.S. (2012). The Everything Nordic Cookbook: Includes: Spring Nettle Soup, Norwegian Flatbread, Swedish Pancakes, Poached Salmon with Green Sauce, Cloudberry Mousse...and hundreds more!. Adams Media. pp. pt205–206. ISBN 978-1-4405-3282-5. Retrieved August 16, 2017.
  11. ^ "Anguilla mossambica". fishbase.org. Retrieved 13 Apr 2016.
  12. ^ Knipple, A.; Knipple, P. (2015). Catfish: a Savor the South® cookbook. Savor the South Cookbooks. University of North Carolina Press. p. 58. ISBN 978-1-4696-2131-9. Retrieved August 16, 2017.
  13. ^ Filippone, Peggy. "What is bacon". About.com. Retrieved 1 January 2014.
  14. ^ Moncel, Bethany. "What is Bacon?". About.com. Retrieved 1 January 2014.
  15. ^ The Big Apple May Never Be Known as the Big Sparerib, but It’s Smokin’ - New York Times
  16. ^ I ate horse ass in Kazakhstan Vice
  17. ^ Projektteam der 16. Witzenhäuser Konferenz 2008 (2009). Abenteuer Nahrung - weißt Du was Du isst?. Dokumentationsband 16. Witzenhäuser Konferenz 02. bis 06. Dezember 2008. kassel university press GmbH. p. 112. ISBN 978-3-89958-682-4. Retrieved 8 April 2012.

External links