What You Need to Know
Phenol and carbonyl compounds from smoke penetrate tissue, creating antimicrobial barriers while myofibrillar proteins undergo partial denaturation. Key reactions include formaldehyde cross-linking with lysine residues and phenolic antioxidant deposition.
Imparts complex smoky flavors while maintaining raw texture, traditionally used for salmon (lax), herring, and mutton.
Key Parameters
Temperature
22°C
15°C - 30°C
Time
12-18 hours
4 hours - 3 days
Equipment
Smokehouse with temperature controlHardwood sawdust (alder, beech)Mesh racks (stainless steel)
Steps
- 1.
Røkt laks (Norway): Creates shelf-stable protein with velvety texture
The Science
Primary Reaction
Maillard reaction precursors deposition