Description
Curing and smoking combine salt, nitrite, and controlled heat or cold to preserve and flavor meats and fish.
Technical
During hot smoking, protein denaturation and Maillard browning occur at 65–80 °C, while phenolic smoke condensates form nitrosylated compounds and melanoidins that contribute color and antioxidant properties. Cold smoking imparts smoky flavor via phenols and aldehydes without cooking, relying on prior curing with salt, nitrite, and sugar to inhibit bacterial growth.
Science
Primary Reaction
Protein denaturation, Maillard browning, nitrosylation, melanoidin formation
Sensory Profile
Aroma ()
smokyearthysweetbitterresinouswoodycharredspicynuttycaramelized