Duration: 2 hours
Smoking food is the oldest preservation technique. Smoking does in fact go back to early civilisations where animal carcasses were hung over an open wood fire to extend the shelf life of the meat. It involves exposing foods to heat and smoke from a fire e.g. by hanging them over the fire or placing them in racks in a chamber designed to contain smoke. Smoking is most often used to preserve meat such as sausages, ham and bacon but is also useful in the preservation of other foods such as poultry, wild game, fish, nuts, seeds, cheese and vegetables such as onions and peppers.
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