Meat smoking - the art of traditional processing

Meat smoking is an ancient preservation and flavoring technique where meat is exposed to smoke from smoldering wood. There are three basic methods: cold smoking (below 25 °C), warm smoking (40-70 °C), and hot smoking (above 70 °C). Each method gives meat a different texture and flavor. The most commonly used woods include beech, oak, alder, and fruit woods. Smoking gives meat a golden to dark brown color and a characteristic smoky flavor. The most commonly smoked products are ham, bacon, sausages, fish, and cheese.