This is a list of smoked foods. Smoking is the process of making things smoked flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as beer, smoked beer, and lapsang souchong tea are also smoked. Smoked beverages are also included in this list.
Smoked cheese is any cheese that has been specially treated by smoke-curing. It typically has a yellowish-brown outer pellicle which is a result of this curing process.
Smoked fish is fish that has been cured by smoking. This was originally done as a preservative.
Smoke cured bacon
, then cooked with additional hickory
Smoked meat is a method of preparing red meat (and fish) which originates in prehistory. Its purpose is to preserve these protein-rich foods, which would otherwise spoil quickly, for long periods. There are two mechanisms for this preservation: dehydration and the antibacterial properties of absorbed smoke. In modern days, the enhanced flavor of smoked foods makes them a delicacy in many cultures.
- Bacon – a meat product prepared from a pig and usually cured; some versions are also smoked for preservation or to add flavor
Sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying, or smoking. Many types and varieties of sausages are smoked to help preserve them and to add flavor.
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