Meat smoking

Meat smoking is a preservation and flavor-enhancing process where meat is exposed to smoke from burning or smoldering wood or other materials. The smoke infuses the meat with a distinctive taste and helps inhibit bacterial growth, extending shelf life. The process involves controlling temperature, humidity, and exposure time to create a tender, flavorful product. Different woods produce various flavors, and smoking can be done cold or hot, depending on the desired outcome. Overall, smoking meat combines culinary art with preservation techniques, resulting in a rich, smoky flavor and improved texture.