Key Parameters
Temperature
125°C
100°C - 150°C
Time
2-3 hours
30 minutes - several hours
Equipment
smoking chambertemperature control devicehumidity control device
Steps
- 1.
Mauryan Smoked Wild Boar (Ancient Magadha region): Preservation and flavor enhancement for royal hunting expeditions
- 2.
Ganges River Smoked Hilsa (Bengal delta): Traditional preservation method for seasonal fish catches
- 3.
Ashokan Spiced Smoke Venison (Kashmir valley): Military ration preparation during Mauryan empire expansion
The Science
Primary Reaction
Maillard Reaction