Description
Traditional Native American smoking and drying preserve fish and game by reducing water activity and adding antimicrobial smoke compounds.
Technical
Cold smoking (20–30 °C) imparts phenolic aldehydes and ketones that lower pH and inhibit spoilage bacteria, while hot smoking (60–80 °C) simultaneously cooks and cures the product. Drying removes moisture to 10–20 % (a_w < 0.6), preventing bacterial growth. The combined thermal dehydration and smoke chemistry extend shelf life for months without refrigeration.
Science
Primary Reaction
Thermal dehydration coupled with deposition of phenolic and carbonyl compounds from wood smoke onto the product surface.
Sensory Profile
Aroma ()
smokywoodyearthyresinouscharredmeatysavorypine-likecampfire-likeherbal