Like smoked fish, the meat is hung above the smoke for a specified length of time until the flavor of smoke has penetrated throughout the meat. In commercial smoking of meat,, special care is taken to ensure that the meat is not too dry after smoking, that the smoke is circulated properly for even penetration, and that the degree of smoke is just right for the specific meat product. Hickory is the traditional smoking wood, but other hardwoods include maple, apple, and cherry.
More cuts of pork than any other type meat are smoked. People have learned to enjoy the flavor of pork and smoke together. It is the smoking after the meat curing that makes ham and bacon taste so different from the flavor of fresh or cured pork.
Many sausages made of all pork or a mixture of meats, are smoked to add flavor and keeping quality. Some of these sausages require cooking before eating while others are safe for immediate eating.
A small amount of beef is cured and smoked. Smoked sliced beef differs from dried beef, though they look alike. Smoked sliced beef is made from coarsely ground beef formed into round or square logs that are cured, cooked and smoked. Breakfast beef is another smoked beef product, packaged in slices that resemble bacon, but they are much leaner.
Birds are also smoked for good eating. But the small supply of smoked turkey, ducks, goose and pheasant that comes to the market is very much in the luxury food category. Both smoked turkey and smoked pheasant are made into a pate and canned to use as an appetizer spread.
You can add smoke flavor to meats when you cook them over heat on a grill or rotisserie. Or you can brush liquid smoke on oven cooked meats or sprinkle them with smoke flavored seasoning.
As with fresh meats, a meat thermometer is best to test doneness of smoked meat.
Smoking does not change the nutritional value of meats. They are as good sources of protein, the B vitamins, and minerals after smoking as they were before.
