≡Smoking: How It Began and Why It Works
Smoking is one of the oldest food preservation techniques, used long before the invention of the refrigerator. In addition to preserving food, it gives it a distinctive flavor and aroma.
Origin and History
The technique dates back to Prehistoric times, when humans noticed that meat hung near fire lasted longer. Smoke, combined with heat and partial dehydration, helped inhibit bacteria and fungi. Ancient peoples from Europe, Asia, and the Americas used smoking to preserve fish, meats, and sausages during long winters and journeys.
Smoking Around the World
Each culture developed its own variations: smoked salmon in Northern Europe, bacon in England, smoked fish among Indigenous American peoples, and dried meats in rural Brazil.
Traditional Dish: Smoked Salmon
One of the most famous dishes made using this technique is smoked salmon, consumed for centuries in cold regions where fishing was abundant and preservation essential.
Simplified Smoked Salmon Recipe
Ingredients:
1 salmon fillet
Coarse salt
Sugar
Herbs to taste (dill or rosemary)
Preparation:
Cover the salmon with salt and sugar and let it cure in the refrigerator for 12 hours. Rinse, dry, and cold-smoke for about 2 hours. After cooling, keep refrigerated.
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