Description
A smoking and curing method that uses mesquite bark and leaves to flavor and preserve meats.
Technical
The phenolic compounds guaiacol, syringol, and cresol from mesquite smoke adsorb onto the meat surface, imparting sweet, earthy flavors while acting as natural antioxidants. During smoking, the high sugar content of the bark promotes Maillard browning, creating a caramelized crust and deeper color. Excessive heat (>90 °C) can denature muscle proteins and lead to the formation of acrylamide, a potential carcinogen.
Science
Primary Reaction
smoke-induced oxidation and Maillard browning
Sensory Profile
Aroma ()
sweetearthysmokycaramelizednuttywoodycharredspicyresinous