Description
Smoke‑curing preserves game meats by combining curing salts with low‑temperature smoke.
Technical
Sodium nitrite reacts with myoglobin to form nitrosylmyoglobin, stabilizing the pink color, while phenolic compounds and aldehydes from smoke penetrate the meat, providing antimicrobial activity and flavor. The process operates at 20–80 °C, allowing controlled oxidation of lipids and proteins, and preserving texture and color.
Science
Primary Reaction
Curing salt (sodium nitrite) + myoglobin → nitrosylmyoglobin; smoke phenols + aldehydes penetrate and react with surface proteins
Sensory Profile
Aroma ()
smokywoodyearthycitrusherbalspicycharredresinousnuttyleathery