fosm:food_smoking

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fosm:food_smoking [2025/12/05 04:48] – created - external edit 127.0.0.1fosm:food_smoking [2025/12/17 04:30] (current) – external edit 127.0.0.1
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-A smoke house on a farm in Poland.+_A smoke house on a farm in Poland._
  
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 ## What are the benefits of food smoking? ## What are the benefits of food smoking?
  
-The main benefit is that it's a form of food preservation using a renewable resource, with the added benefit of improving flavour. So for example, before electricity, a [smallholder](/smal/small) could kill a [pig](/pigs/pigs), salt or brine cure, then smoke the hams and make cold smoked sausages, and they'd keep until the next pig was killed, 6 months later. This can still be done today of course, and not only will the meat be preserved without the need for refrigeration, it will have a wonderful smoked flavour too.+The main benefit is that it's a form of food preservation using a renewable resource, with the added benefit of improving flavour. So for example, before electricity, a [smallholder](/smho/smallholding) could kill a [pig](/pigs/pigs), salt or brine cure, then smoke the hams and make cold smoked sausages, and they'd keep until the next pig was killed, 6 months later. This can still be done today of course, and not only will the meat be preserved without the need for refrigeration, it will have a wonderful smoked flavour too.
  
 We've only recently discovered that wood smoke contains compounds such as phenols that inhibit the growth of microbes that cause food to spoil. Also, the salt, which is used to cure or brine the produce prior to smoking, draws water out of the cells of the bacteria and kills them. More water is lost than salt is added during this process, and the flesh will typically lose around 8-10% of its weight. We've only recently discovered that wood smoke contains compounds such as phenols that inhibit the growth of microbes that cause food to spoil. Also, the salt, which is used to cure or brine the produce prior to smoking, draws water out of the cells of the bacteria and kills them. More water is lost than salt is added during this process, and the flesh will typically lose around 8-10% of its weight.
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-Bratwurst rings before smoking.+_Bratwurst rings before smoking._
  
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-Bratwurst rings during smoking - the sawdust / wood shavings have just been lit.+_Bratwurst rings during smoking - the sawdust / wood shavings have just been lit._
  
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-Bratwurst rings after smoking - the sawdust has completely burnt down and the sausages have changed colour.+_Bratwurst rings after smoking - the sawdust has completely burnt down and the sausages have changed colour._
  
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-Home made filing-cabinet smoker in use. Image: Smoky Jo's+_Home made filing-cabinet smoker in use. Image: Smoky Jo's_
  
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-Lighting a smoke generator, filled with sawdust. Image: Coldsmoking Cookery School+_Lighting a smoke generator, filled with sawdust. Image: Coldsmoking Cookery School_
  
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-Cold smoked meats and sausages of various kinds, in a shop in northern Italy.+_Cold smoked meats and sausages of various kinds, in a shop in northern Italy._
  
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 ## Further resources ## Further resources
  
-- free pdf of book, _[Food Smoking: a Practical Guide](https://lowimpactorg.onyx-sites.io/wp-content/uploads/9780956675170_bookblock.pdf)_, by Turan T Turan of [Coldsmoking Cookery School](https://coldsmoking.co.uk/).+- free pdf of book, _[Food Smoking: a Practical Guide](https://lowimpactorg.onyx-sites.io/wp-content/uploads/9780956675170_bookblock.pdf)_, by Turan T Turan of [Coldsmoking Cookery School](https://coldsmoking.co.uk/) 
 +- [List of food smoking articles](https://countryskillsblog.com/themes/smoking-and-curing-posts-including-diy-cold-smoker-build/) 
 +- [Mother Earth News](https://www.motherearthnews.com/real-food/smoked-foods-ze0z1502zhur/) - get started with smoked foods 
 +- [Off the Grid News](https://www.offthegridnews.com/off-grid-foods/preserving-meat-long-term-the-old-fashioned-way/) - preserving meat long-term the old-fashioned way 
 +- [Smoking fish at home safely](https://www.lowimpact.org/wp-content/uploads/smoking_fish.pdf)  
 +- [Smoking meat for long-term storage](https://prepperswill.com/smoking-meat-long-term-storage-secrets/) 
 +- [How to dry & smoke meat in the wild](https://secretsofsurvival.com/dry-and-smoke-meat-in-the-wild/)  
 +- [Smoked fish A-Z](http://www.mexican-barbecue-recipes.com/smoked-fish.html) 
 +- [Build a smokehouse](https://www.lowimpact.org/wp-content/uploads/smokehouse.pdf) 
  
-## Specialist(s) 
  
-[[p:Turan T Turan]] of [Coldsmoking Cookery School](https://coldsmoking.co.uk) +## Specialist curators of this topic
  
-[[p:Andreas Hohmann]] 
- 
- 
-![Turan T Turan](https://lowimpactorg.onyx-sites.io/wp-content/uploads/turan.png) 
  
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