After the man has discovered that the meat was hung over a smoldering excellent taste and flavor, smoking meat was a part of our heritage. Meat a better taste with salt and season with salt and spices were common. Then the man found that some salts would change pink meat, and even if it could not care less about it, there was an extra bonus. When the meat was pink and tasted much better and lasted longer. This was the beginning of "care" as we know it today, and iffollowed by smoking, have created our first conservation process.
We have not a sausage, because we wanted to inhale the smoke, we smoke, because we have had. They had as long as possible and go up last, care, smoking or drying meat products developed air, the state of the art. The art of smoking in northern Europe, where the climate have been developed (Germany, Poland, Russia, Scandinavia), hard and cold and short growing seasons. In Southern Europe (Italy, Spain) wasa temperate climate with a steady wind dominant, which was ideal to treat the salt and air drying and smoking products was of minor importance.
These countries have been continuously in endless wars that led to food shortages and famines. To survive in the winter intelligent planning for the rest of the year and canned fruits, tomato sauce needed, cabbage, cucumbers, wine, brine, and dried mushrooms and honey were produced in the summer, leaving the flesh to normaltreated in the winter. This knowledge is slowly disappearing because of:
1 Refrigeration solved the problem of preservation of meat: the meat keep in the refrigerator and freezer in one, what you eat later. The quality of smoked products began to suffer, and the product had to be done:
a. Almost. Non-traditional healing and natural wood smoke has been involved. This time a lot of work and, instead of chemicals, flavor and color enhancer, accelerators treatment and needleThe number of injectors.
b. Inexpensive. Emulsified meat of various kinds and a lot of water has been pumped out in common fillers and binders.
c. With a long shelf life. Other chemicals and methods of modified atmosphere packaging were introduced as a super market requires products that will be a long, cool look.
The traditional healing and had to go and smoke machines were developed that could circumvent the smoke at all. A modern smokehouse has advanced to aCooking units with individual controls for temperature, humidity and ventilation. Liquid smoke is often added directly to meat or sprayed from the nozzles below, are also casings from pre-dyed to create the impression that the smoked sausage was created. The operator has to do with the device according to the instructions, which he managed from his superiors.
In the past, smoking was only a drum or a masonry units, in a natural forest that burned to the ground in a fire or smokegenerated in a free-standing oven through a smoke-pressure line connected to a smokehouse. The success of the final product depended entirely on the knowledge and experience of the operator, the control parameters, such as type of wood, dry or wet, the length of the smoke, smoke temperature, smoke density, design, color the final product, and others.
2 The second reason is that there are fewer people living today who have had the opportunity to taste traditional smokedProduct. The new generations of young people in the meat products are mass produced and imported think this is how it should taste. Do not have a clue and are not even aware of the fact that these products taste better.
People want to believe that there is an ingredient approved by the U.S. Food and Drug Administration this product is of excellent quality. The FDA does not care how the product tastes, but only confirm that the ingredients usedduring production are not dangerous for us. The plant has to walk a line of meat very finely balanced, the product of a supermarket produce inexpensive yet accepted. All I want is a supermarket, customer acceptance and product life time, must sell. It will always sell as long as they are to use the magic words: Save money, buy a present. This happens when the deadline is the product to the end andThere is a new sense of urgency to get rid of it.
The sad truth is that today, if you want to enjoy a good piece of bacon, they need to do it myself. The art of smoking meat has almost disappeared from the scene, commercial producers, but concerns the lives of those who really want to control and continue to eat well.
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