What You Need to Know
During cold smoking (52‑80 °C) phenolic compounds such as guaiacol and syringol are deposited onto the meat surface, acting as antimicrobials by disrupting microbial membranes. Hot smoking (65‑95 °C) simultaneously cooks the meat and generates carbonyls and organic acids that lower pH, further inhibiting spoilage bacteria. Lignin pyrolysis in hardwood smoke produces aromatic phenols, while cellulose degradation yields acetic acid and formaldehyde, contributing to both flavor and preservation.
The Science
Primary Reaction
Phenol deposition + acidification + carbonyl formation