The old generations, who do not have the facilities such as electric refrigerators and deep freezers that we have today, preferred to store their meat by smoking. The smoked process is based on cutting off the relationship of the meat with the air in order to prevent the meat from spoiling and to prolong its life.
The smoked process also contains a secret that enhances the taste of meat. Throughout history, it has been noticed that smoked meats are more delicious than others, and the reason for this has been investigated. Surprisingly, the smell emitted by the trees used during the smoking process penetrates the meat and increases its flavor. This makes smoked meat more preferable than other meats.
To smoke a meat, it is necessary to light a fire. However, not all woods are suitable for smoking. The woods of fruit trees such as apple, cherry, plum and leafy trees such as oak, beech and acorn are the most suitable for smoking. By exposing the meat to the smoke of the fire burned with these woods, the blood and water in it are completely removed. The soot layer that accumulates around the meat in this process prevents the meat from contacting with air and prevents it from spoiling. Thus, the meat can be stored for long-term consumption.
Smoking, which appeared as a necessity in the past, has a luxurious look today, and dishes made with smoked meats are often considered luxurious. Smoked meat can be consumed plain or it can be preferred in pizzas. Along with wine, smoked meat stands out as an appetizer, especially when accompanied by wine. Smoked meat served with high acid wines can be accompanied by canapés with parmesan cheese and arugula.
