What You Need to Know
During low‑temperature curing, salt diffuses through the rub matrix following Fick’s law, creating an osmotic gradient that draws out muscle water and forms a brine that later reabsorbs. Simultaneously, phenolic compounds such as guaiacol and syringol adsorb onto the rub and penetrate the meat during smoking, providing antioxidant protection and a characteristic brown color. Once the surface temperature exceeds ~120 °C in the final hot‑smoke phase, Maillard browning accelerates, producing melanoidins that lock in smoke aroma.
The Science
Primary Reaction
Osmotic dehydration and Maillard browning