The meat is hung on racks or shackle line in a smoke house in the presence of smoke for 4-8hours at a temperature of 35oC-40oC or by holding for several hours in a room to which smoke is ducted from a smoke generator consisting of a grinding wheel and a length of wood. The smoke is generated from cured hardwood in order to avoid gums associated with softwood.
The smoke contains an array of chemicals which impart their characteristic flavor and preservative effect on the meat. The high temperature reduces the moisture in the meat.
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