smoke curing

Smoke curing is a preservation method where meat is exposed to smoke from burning or smoldering wood. The smoke contains chemicals that inhibit bacteria growth and prevent spoilage, while also adding flavor. The process typically involves hanging the meat in a controlled environment where smoke circulates around it over hours or days. Smoke curing not only prolongs the shelf life of meats like ham, bacon, and salmon but also imparts distinctive smoky flavors. It's an ancient technique that combines preservation and flavor enhancement, widely used in traditional and artisanal meat-making.