"are the Ashkenazi Jewish communities in Europe, and is often associated with other foods popularized by Jewish communities, such as bagels. In the United States it is referred to as pastrami, which is derived from the (pronounced ""pastrómeh""). However, lovers of pastrami vociferously argue that the consistency, flavoring, seasoning and color of pastrami differs significantly from that of smoked meat. Pastrami comes in two flavors-""old fashioned"" which is a process where the meat is naturally aged or cured and ""regular"" a process whereby additives are used to age the meat. Both the dish and the word were brought to North"
"or sausages, or used in loose form (as in ""sloppy joe"" or Bolognese sauce). Some meat is cured by smoking, which is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods are commonly used for smoking. Meat can also be cured by pickling, preserving in salt or brine (see salted meat and other"
"Medisterpølse Medisterpølse, medisterkorv or simply medister, is a Scandinavian specialty food consisting of a thick, spiced sausage made of minced pork and suet (or lard), stuffed into a casing. It is a slightly sweet-tasting sausage and the finely-ground meat is seasoned with chopped onion, allspice, cloves, salt and pepper. The word ""medister"" is derived from a combination of ""met"" and ""ister"", respectively meaning 'with' and 'suet'. It was first used in print in a Swedish housekeeping book from the early 16th century. The sausage recipe has changed since then as the meat filling used to be hand-chopped with a knife,"
"are held yearly. In the Southeast, pulled pork and pork ribs are the most common smoked meat, while brisket, beef ribs, and sausage are most popular in Texas and the central south. Chicken is also smoked throughout. One study has shown an association between the frequency of consumption of smoked foods and intestinal cancer. However, the study was restricted to a small Slovenian population in Hungary, where the local smoke curing process produces levels of contaminants roughly eight times as high as standard processes elsewhere. Smoked meats have the potential for promoting the growth of ""Listeria"" bacteria. ""Listeria monocytogenes"" can"
"of their tipis to increase the amount of smoke coming into contact with the food. In Europe, medieval cuisine made great use of meat and vegetables, and the guild of butchers was amongst the most powerful. During the 12th century, salt beef was consumed by all social classes. Smoked meat was called ""carbouclée"" in Romance tongues and ""bacon"" if it was pork. The Middle Ages made pâté a masterpiece: that which is, in the 21st century, merely spiced minced meat (or fish), baked in a terrine and eaten cold, was at that time composed of a dough envelope stuffed with"
"Éisleker Ham Éisleker Ham or Jambon d'Oesling, literally Oesling ham, is a speciality from the Oesling region in the north of Luxembourg which is produced from the hind legs of pigs. Traditionally, it was prepared by marinating the hams in herbs and vinegar for several days, then hanging them in a chimney for long periods of cold smoking. Today the meat is cured in brine for two weeks and placed in a smoker fed from beech and oak chips for about a week. Jambon d'Oesling is protected under EU regulations as having PGI status. ""Éisleker Ham"" is usually served cold,"
"soon found that the absorbed smoke acted as a preservative. Perhaps the most famous ""smokers of meat"" were the Caribbean natives who smoked it on a rack over a smoky fire, a setup they called ""barbacoa"" (one possible etymological origin of barbecue). Country Ham is the United States version of a dry cured ham (other dry cured hams include Italy's Prosciutto, and Spain's Serrano). Most country hams are smoked at the end of the curing process (often with hickory wood). Most Country Hams are aged 90 days or longer to achieve a flavor profile. Famous among early smokers of meat"
"the increased use of the idiomatic expression ""red herring"", references to the smoked fish product in this manner declined. A more common current name for it is kippers, or kippered herring. Kippered herring traditionally undergoes further processing (soaking and cooking) before consumption. Arbroath Smokies (haddock) and Traditional Grimsby smoked fish (haddock and cod) have both received Protected Geographical Indication status from the European Commission, which restricts use of the name to fish that is processed using specific methods within a defined geographical area. Other smoked fish products from the UK include Finnan Haddie and Bloater. Smoked fish Smoked fish is"
"All of the names above come directly or indirectly from Latin ""lumbus"" 'loin'. Cured pork tenderloin Cured pork tenderloin is found in various cuisines in Mediterranean Europe and South America. It is typically salted or brined then dried or smoked. In Spanish cuisine, lomo embuchado is a dry-cured meat made from a pork tenderloin, sometimes called lomo for short. It is similar to ""cecina"", but with pork instead of beef. In Italian cuisine, there are many variants of lonza stagionata. Capocolla is very similar, but made from the neck muscle rather than the tenderloin, and often stuffed into a casing."
"Tyrolean Speck Tyrolean Speck is a distinctively juniper-flavored ham originally from Tyrol, a historical region that since 1918 partially lies in Italy. Its origins at the intersection of two culinary worlds is reflected in its synthesis of salt-curing and smoking. The first historical mention of ""Tyrolean Speck"" was in the early 13th century when some of the current production techniques were already in use. ""Südtiroler Speck"" () is now a protected geographic designation with PGI status. Like prosciutto and other hams and most German Speck, Tyrolean speck is made from the hind leg of the pig. It is deboned before"
"Cecina (meat) In Spanish, cecina is meat that has been salted and dried by means of air, sun or smoke. The word comes from the Latin ""siccus"" (dry), via Vulgar Latin ""(caro) *siccīna"", ""dry (meat)"". Cecina is similar to ham and is made by curing beef, horse or (less frequently) goat, rabbit, or hare. The best known ""cecina"" is ""Cecina de León"", which is made of the hind legs of beef, salted, smoked and air-dried in the province of León in northwestern Spain, and has PGI status. The word ""cecina"" is also used to name other kinds of dried or"
"Processed meat Processed meat is considered to be any meat which has been modified in order either to improve its taste or to extend its shelf life. Methods of meat processing include salting, curing, fermentation, and smoking. Processed meat is usually composed of pork or beef, but also poultry, while it can also contain offal or meat by-products such as blood. Processed meat products include bacon, ham, sausages, salami, corned beef, beef jerky, canned meat and meat-based sauces. Meat processing includes all the processes that change fresh meat with the exception of simple mechanical processes such as cutting, grinding or"
"also a popular Southern Italian dry fermented sausage made of coarsely minced pork meat. In Northeast Italy, traditional dry fermented salami sausages made of fresh pork display unique organoleptic sensory profiles characterized by accented acidity, slight sourness, and elastic semi hard consistency. Other popular dry salamis in Italy are mainly made from a combination of pork and small bits of beef, seasoned with garlic; pepperoni is also made of pork and beef, and is usually smoked; and chorizo is highly spiced and smoked. Hungarian-type salami is a specialty in salami production, because it is first slightly smoked and mold-ripened afterward."
"America with the wave of Jewish immigration from Bessarabia and Romania in the second half of the 19th century; it is similar to roast brisket, a signature dish of the local Jewish cuisine of these regions. Smoked meat, also known as salt beef in London, is cured, spiced, and flavoured in ways similar to corned beef. Difference in meat cut and spicing mean that smoked meat's taste is different from either of these, and even varies among recipes. Smoke meats from the southern United States, also known as Barbecue or BBQ were developed to use the ""cheaper"" cuts of meats,"
"occurs during the smoking step, which can last for up to four days. A one pH unit (or more) decline is observed during this step, as well as the development of nitrosohemochrome, the pigment responsible for the red color of cured meats. Lebanon bologna Lebanon bologna is a type of cured, smoked, and fermented semidry sausage. Made of beef, it is similar in appearance and texture to salami, though somewhat darker in color, and typically served as a cold cut or appetizer. Lebanon bologna has a distinct tangy flavor, more so than other fermented meat products such as summer sausage."
"curing. A leg of pork is deboned and divided into large sections called ""baffe"", and then cured in salt and one of various spice combinations, which may include garlic, bay leaves, juniper berries, nutmeg, and other spices, and then rested for a period of several weeks. After this, the smoking process begins. Tyrolean Speck is cold-smoked slowly and intermittently for two or three hours a day for a period of roughly a week using woods such as beech at temperatures that never exceed 20°C (68°F). It is then matured for five months. Tissue-thin slices of speck can also be served"
"Gammon (meat) Gammon is a British name for (a type of) ham. Like other hams, it is the hind leg of pork after it has been cured by dry-salting or brining, and it may or may not be smoked. Unlike most hams, but like bacon, it must be cooked before it is safe to eat. As such, it is the same as Swedish ""julskinka"", Finnish ""joulukinkku"", Dutch ""beenham"", German ""beinschinken"", or Australian ""Christmas ham"". It may be sold on-the-bone or without bone, or as steaks or slices. The words gammon, ham and bacon are often used interchangeably. Ham hock, gammon"
"no longer produced in this city. The shares this status with another local food product, a meat-filled pastry known as . The word is sometimes humorously used by people from other parts of Poland to refer to inhabitants of Szczecin and particularly to the players and fans of , the local soccer club. Paprykarz szczeciński The term is Polish. The word refers to a spicy stew seasoned with paprika, or powdered chili pepper. It derives from Hungarian , which denotes a dish of meat (beef, veal, pork or chicken) stewed with onions, paprika and sour cream, known outside of Hungary"
"Pastirma Pastırma or basturma, also called pastourma bastırma, as well as basterma, is a highly seasoned, air-dried cured beef that is part of the cuisines of a number of countries. The word ""pastırma"" comes from the Turkish verb ""bastırmak"" which means ""to press"". ""The Oxford Encyclopedia of Food and Drink"" writes that ""pastırma"" is the word Ottomans used for a type of Byzantine cured beef that was called ""paston"". The ""Oxford Companion for Food"" says that a Byzantine dried meat delicacy was ""a forerunner of the ""pastirma"" of modern Turkey"". According to Johannes Koder, an expert in Byzantine studies, ""paston"""
"preserving their meat. The name 'lukaniko' is derived from ancient Roman cuisine's ""lucanica"" (from Lucania regiono of South Italy) and has been used in Greek since at least the 4th century. Loukaniko Lukániko (Greek: λουκάνικο) is the common Greek word for pork sausage, but in English it refers specifically to Greek sausages flavored with orange peel, fennel seed, and various other dried herbs and seeds, and sometimes smoked over aromatic woods. Greek sausages are also often flavoured with greens, especially leeks. Lukaniko is often served as a mezze, sliced and fried, sometimes with saganaki. It is also cooked into a"
"celery. In Italy, speck is most often paired with radicchio as a topping for pizzas, or a condiment for pastas or risotto. This reflects the germano-venetic culture common in the extreme north east. Tyrolean speck can easily replace bacon or as a smoky alternative to Pancetta. The differences between Tyrolean speck and bacon include different time lengths of smoking, the technique of curing it, and the fact that Tyrolean speck cures for a longer period of time than bacon does. Tyrolean Speck Tyrolean Speck is a distinctively juniper-flavored ham originally from Tyrol, a historical region that since 1918 partially lies"
"Smoked meat Smoked meat is a method of preparing red meat (and fish) which originates in prehistory. Its purpose is to preserve these protein-rich foods, which would otherwise spoil quickly, for long periods. There are two mechanisms for this preservation: dehydration and the antibacterial properties of phenols and other chemicals in the absorbed smoke. In modern days, the enhanced flavor of smoked foods makes them a delicacy in many cultures. Smoking of meat and fish has been practiced for ages. Indigenous cultures around the world may have used smoke during the drying of fish to drive away the flies. They"
"is cold pressed for up to 16 hours. This aids the process of removing moisture from the meat. After the first pressing, the meat is dried for several days during which the fats melt and form a white layer. The second press is a ""hot press"". Finally, the dried and pressed meat is covered with a spice paste called ""çemen"". ""Çemen"" is made from a paste of ground fenugreek seeds, Turkish red pepper and mashed garlic. The dried product is covered with the wet paste and left to dry again. The entire process takes approximately one full month. ""Pastırma"" is"
"the glowing coals of an open fire. Steak can also be cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers. Steaks are often cut from grazing animals, usually farmed, other than cattle, including bison, camel, goat, horse, kangaroo, sheep, ostrich, pigs, reindeer, turkey, deer and zebu as well as various types of fish, especially salmon and large pelagic fish such as swordfish, shark and marlin. For some meats, such as pork, lamb and mutton, chevon and veal, these cuts are often referred to as chops. Some cured meat, such as"
"as Kansas City Barbeque Society run competitions all over America. Regularly consuming smoked meats and fish may increase the risk of several types of cancer and cardiovascular disease. Some of the more common smoked foods and beverages include: Smoking (cooking) Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and ""lapsang souchong"" tea are often smoked. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak,"
"should be fully cured before cold smoking. Cold smoking can be used as a flavor enhancer for items such as cheese or nuts, along with meats such as chicken breasts, beef, pork chops, salmon, scallops, and steak. The item is often hung in a dry environment first to develop a pellicle, then it can be cold smoked up to several days to ensure it absorbs the smokey flavour. Some cold smoked foods are baked, grilled, steamed, roasted, or sautéed before eating. Cold smoking meats is not something that should be attempted at home, according to the US National Center for"
"Steam minced pork Steam minced pork refers to a savory dish popular in the Guangdong area of China. It mainly composes with minced pork and usually mixes with other ingredients such as dried squid (土魷) and preserved cabbage (梅菜). It is cooked by steaming over a pot of boiling water until it is well cooked. The seasonings usually include soy sauce, salt, sugar and corn flour and occasionally white pepper and sesame oil. It is usually served with rice during lunch or dinner. The origin of steam minced pork remains unknown. However, It is believed that it is originated from"
"Mettwurst Mettwurst is a strongly flavoured German sausage, made from raw minced pork which is preserved by curing and smoking, often with garlic. The southern German variety is soft and similar to Teewurst. Braunschweiger mettwurst is smoked somewhat but still soft and spreadable, while other northern German varieties such as the Holsteiner are harder and more akin to salami, due to longer smoking. The Low German word ""mett"", meaning ""minced pork without bacon"", is derived from the Old Saxon word ""meti"" (meaning ""food""), and is related to the English word 'meat'. Mettwurst can be prepared and eaten a variety of"
"Kassler Kassler or Kasseler in German cuisine is the name given to a salted (cured) and slightly smoked cut of pork similar to British gammon. It can be either hot or cold smoked. Pork necks and loins are the most often used cuts although ribs, shoulders and bellies can also be used. It is often served with sauerkraut and mashed potatoes. In addition to pork, chicken prepared 'Kasseler' style is available at some butchers. It is unclear where the name comes from. It is often said, that the name derived from a Berlin-based butcher called Cassel who prepared the cut"
"provinces, but is a popular deli item throughout the country. Smoked fish is a prominent item in Russian cuisine, Ashkenazi Jewish Cuisine, and Scandinavian cuisine, as well as several Eastern and Central European cuisines and the Pacific Northwest cuisine. In Israeli cuisine, smoked trout is traditionally eaten as part of meze, especially at breakfast. Sometimes rosemary leaves are added. Trout can be found in streams and rivers across the country as well as in the Sea of Galilee. English, Scottish and Canadian cuisine incorporate a variety of strongly brined, smoked herring that used to be known as ""red herring"". With"
"and simmering the mixture over low heat for an extended period of time. It is often done in a cast iron pot or dutch oven, so the heat can be evenly applied and distributed. A large variety of meats are ""smothered"" in South Louisiana cuisine, including both domestic animals and wild game. Domestic animals cooked in this fashion include chicken, domestic duck, pork, beef (including such organs as the liver), and domestic rabbit. Wild game commonly cooked in this fashion include squirrel, rabbit, nutria rat, feral pig, woodcock, wild duck, and venison. Originally a dish made from cheap cuts of"
"too quickly. Over time, various localities have developed their own recipes, which tend to vary the spices added to the meat marinade. A popular variant is ""Lysiotiki souvla,"" originating from the village of Lysi. Typically, souvla in Greece refers to a whole spit-roasted lamb (ovelias, in Greek ""Οβελίας"") for Easter and other major holidays or specialist restaurants; the Greek dish most similar to souvla is kontosouvli, large pieces of pork cut from the bone, and kokoretsi (lamb innards/offal rolled into a large sausage), or a speciality of the cook in that region of the country. Cypriots mostly eat Souvla to"
"Goulash Goulash ( ) is a stew of meat, usually seasoned with paprika and other spices. Originating from the medieval Hungary, goulash is a popular meal predominantly eaten in Central Europe but also in other parts of Europe. Its origin traces back to the 9th century to stews eaten by Hungarian shepherds. Back then, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to make it into a meal. Earlier versions of goulash did not include paprika, as it was not introduced to the Old"