Description
A low‑temperature smoke‑curing process using cedar bark that imparts antimicrobial phenolics and a resinous flavor while preserving protein structure.
Technical
Cedar bark smoke releases phenolic compounds such as guaiacol and syringol, which act as antimicrobial agents by disrupting microbial cell membranes and interfering with enzymatic activity. The alkaline pH (~8) accelerates protein denaturation and surface drying, reducing water activity and inhibiting spoilage organisms. Low temperatures (60‑80 °C) prevent excessive protein denaturation, preserving texture while allowing moisture diffusion.
Science
Primary Reaction
Protein denaturation and antimicrobial action of phenolic compounds under alkaline smoke conditions
Sensory Profile
Aroma ()
resinoussmokyearthypineycitrus-likewoodyherbalspicymedicinalfresh