What You Need to Know
Phenolic compounds such as guaiacol, syringol, phenol, and formaldehyde act as antimicrobial agents, suppressing spoilage microbes while permitting growth of Lactobacillus and Pediococcus species. The resulting lactic acid lowers pH to 4.5‑5.0, and the smoke chemistry contributes to flavor development. Water activity is reduced below 0.90 by salt and smoke, retarding oxidation and enzymatic breakdown of muscle proteins.
The Science
Primary Reaction
Fermentation by halophilic lactic acid bacteria producing lactic acid and phenolic compounds from smoke