Lake Country Farms - Smoking Meat Facts

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Farmersville
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(30 NE of Dallas)

The Food Smoking Process Man has smoked food since ancient times. Smoking of food probably began after primitive ancestors hung their 'kill' in the rafters of timber or stone dwellings to prevent animals from eating it. It is likely that this led to the discovery that the food exposed to smoke from the fire remained in better condition for longer. As the idea developed smoking was then used as a means of preservation to provide meat and fish and other food for long, dark winter months. Nowadays with the deep freeze being used as our main means of preservation, meat is smoked to impart a pleasant taste and enhance natural flavors. Various Woods Used in Smoking Hickory Hickory is the king of the woods in the Southern barbeque belt, as basic to the region's cooking as cornbread. The strong, hearty taste is perfect for pork shoulder and ribs, but it also enhances any read meat or poultry. Oak If hickory is the king of barbecue woods, oak is the queen. Assertive but always pleasant, it's the most versatile of hardwoods, blending well with a wide range of flavors. What it does to beef is probably against the law in some states. Pecan Pecan burns cool and offers a subtle richness of character. Some people call it a mellow version of hickory. Apple and Cherry Both woods produce a slightly sweet, fruity smoke that's mild enough for chicken or turkey, but capable of flavoring a ham. Maple Mildly smoky and sweet, maple mates well with poultry, ham, and vegetables. Mesquite The mystique wood of the past decade, mesquite is also America's most misunderstood wood. It's great for grilling because it burns very hot, but below average for barbecuing for the same reason. Also, the smoke taste turns from tangy to bitter over an extended cooking time. Few serious pitmasters use mesquite, despite a lot of stories about its prevalence in the Southwest. Oak and pecan are the preferred woods of many chefs, and our speciality at Lake Country Farms.
Copyright @ Lake Country Farms. All Rights Reserved. January, 2003

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