Smoking is a food preservation method whereby a food is exposed to smoke from heated materials, often wood. This method has been in use since ancient times. This method is mainly used to preserve various foods including meat- fish, beef, poultry, pork, organ meats e.g. liver, etc, meat products e.g. ham, sausages, bacon etc, vegetables, berries, nuts, boiled eggs etc.
How the smoking method works
This method works by destroying micro-organisms whilst enhancing the flavour of the food being preserved. The process destroys surface micro-organisms but not necessarily those in the food. However, the drying process that occurs when the food being preserved is exposed to smoke destroys more micro- organisms, even those that may be contained in a food.
The food usually meat is placed on racks within a chamber that contains smoke. Salt can be added to some food items prior to smoking further contributing to the destruction of micro-organisms by reducing moisture content. Generally, the smoking process can take from several hours to several days depending on the type of food and its moisture content.
Conclusion
Smoking can be used to preserve various foods though it mainly destroys the surface micro-organisms, but not those inside a food. It is the drying process that occurs along with smoking that destroys micro-organisms in the food. Apart from reducing microbial activity, the smoking method also preserves a food’s colour and taste.