What You Need to Know
The salt brine (2–3 % NaCl) osmotically draws out moisture, lowering water activity and inhibiting spoilage bacteria. During smoking at 20–30 °C, phenolic compounds such as guaiacol and syringol penetrate the flesh, reacting with amino acids and lipids to form flavor‑active aldehydes and antimicrobial agents while forming a protective film that limits oxygen exposure and preserves omega‑3 fatty acids.
The Science
Primary Reaction
Salt brine → osmotic dehydration + bacterial suppression; smoke phenolics → aldehyde formation + antimicrobial film