Home Smoking and Curing of Meat, Fish and Game by Joanna Farrow

Author:Joanna Farrow
Language: eng
Format: epub
Publisher: Fox Chapel Publishing

How it works

Smoke is an antimicrobial and antioxidant which penetrates the surface of food. In itself smoking is insufficient to preserve food for long, so curing techniques such as salting or drying are used before smoking. Drying, curing, and the other techniques set out in this book will inhibit bacterial growth by extracting moisture, which is what causes fats to break down and to ‘go off’. Smoking also provides the exterior surfaces an extra layer of protection. Smoking is especially effective for preserving oily fish such as salmon, mackerel and tuna as its antioxidant properties protect the surface fat. Some heavily-salted, long-smoked fish can keep without refrigeration for months.

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