European

Smoked Meat

smoked meat

Smoked meat is a method of preparing red meat which originated by human since many centuries ago. It is the process of preserving food by exposing it to smoke from burning, mostly with woods and its purpose is to preserve meat which would spoil quickly and for long periods.

Meat and fish are the most common used in smoked foods method. In ancient time, there have a small building called smokehouse where meat could be smoked and stored in both Western and Eastern countries’ farms. Smoking became more of a way to flavor than to preserve food. It offers many improvements for meat such as increase longevity, slow down the spoilage of fat, improve taste and flavor, and change the shiny color and simply look better. Smoking temperature is one of the most important factored in deciding quality. There are 2 different ways of meat smoking mostly used around the world. They are cold smoking and hot smoking .Cold smoking is a process that refers to a method if preserving meat usually below 90and it has a smoky flavor but remain moist. They are also often baked, grilled and cooked before eating. Hot smoking exposes the foods to smoke and heat with woods or gas in a controlled environment. Hot smoking occurs within the range of over 120 . Smoking at high temperatures also reduces yield, as both moisture and fat are “cooked” away. Within this temperature range, foods are fully cooked, moist, and flavorful and safe to eat right away. Popular smoked meats around the world are bacon, hams, sausages, ham hock, smoked tenderloins, pastrami, Montreal style smoked meat.

The common condiment or topping food of bacon is a meat product usually prepared from pork and cured. It is prepared with large quantities of salt and then dried for weeks or several months in cold air or smoked. Bacon can be eaten in many ways such as smoked, boiled, fried, baked, or grilled. It is eaten on its own as a side dish and used as a minor ingredient to flavour dishes. Bacons are particularly used in European breakfast, pizza, salads, sandwiches, hamburgers, baked potatoes and soups.

Hams is traditionally made from specifically refers the hind leg meat of pig. It preserve through the smoking method in which meat is placed in a smokehouse and salting and passed under needles which inject it with a solution of water, sugars, flavoring and ingredients. Nowadays, hams are not only made with pig leg but also made around the world from other meats, such as turkey.

A huge range of national and regional varieties of sausages are cylindrical popular meat products that easily can be found in supermarkets. Typically they are smoked meat products which is traditionally made from intestine and flavoured with salt, spices and other flavourings. Sausages are usually cooked in many ways, including pan- frying, boiling and barbecuing.

Pastrami is one kind of meat product made from beef, pork, mutton and turkey. It is partially dried, seasoned with herbs and spices then smoked and steamed. It is easily can be found in pizza toppings, used in burgers and mostly can be found in western curries, with French fries, cheese curds, sandwiches, served over spaghetti.

In modern days, the enhanced flavor of smoked foods makes them a delicacy in many cultures. In Myanmar we can see smoked food products such fish smoked products that commonly used in cultural foods in various ways.  Smoked meats are become more and more popular around the world and they are still people favourite food.

 

Porter HousePorter House

No. 80, Kanbawza street, Shwe Taung Char, Yangon.

Sharkey'sSharkey’s

No.117, Dahamzehdi Road, Yangon.

ROOTROOT

Bomyat Htun Street (lower Block) , Botahtaung Township, Yangon.

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No.38, Hninsei Road, Yankin Township , Yangon.

Union Bar and Grill

Union Bar and Grill
No.42, Botahtaung Street, Yangon.

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