Smoked Meat Recipes : 50 Delicious of Smoked Meat Cookbooks (Smoked Meat Recipes, Smoked Meat, How To Smoke Meat, Smoked Meat, Smoking Meat Cookbooks)
(Karen Gant Recipes Cookbook No.10)
The enhanced deliciousness of smoked foods, especially meats, makes them a delicacy among the gourmet. You can smoke your meat to add the flavor, keep it tender and enjoy the satisfaction of this culinary delight. Smoked meat serves as a great option for small households and people with minimal kitchen facilities. Also, it is best suitable for last-minute snack preparations in unexpected events. It changes the color of meats, making them fancy looking and mouth-watering.
The smoking method is a form of cooking that is significantly fat-free, as it doesn’t require extra fats during preparation and in sauces. Along with that, it works on reducing the existing fat content already present in the food, which is mostly dropped while being smoked. You should remember that meats, including beef, mutton, fish, salmon, chicken, etc, are definitely a rich source of proteins and other nutrients.
There are certain concerns about smoked meat, but a lot of experts agree that this mode of cooking does have its benefits if consumed in moderation. It means that you should consume less than your daily calorie limit and enjoy the fat-less benefits it offers. The food high in proteins plus other minerals and less in fat is obviously a double treat if it is flavorsome as well. Lesser fat means that the food would not develop a terrible taste, which it usually does after some time of cooking. Furthermore, the advantages of smoked meat are also depended on the meat type. Take the example of chicken or fish, which is lean meat and contains less fat than beef. Also, white meat is richer than omega 3 fatty acid, which protects your nervous system along with keeping the track of your cardiovascular muscles.
However, you should be careful about your cooking procedure, as according to a study by the U.S. Department of Agriculture, the smoked meats must always be thawed and marinated prior to use. You should use meat probe thermometer to maintain the proper temperature. Smoke on low temperatures and for the longer time so that the food retains its shape, taste, and nutrition value. Smoking for quite a long time doesn’t only kill most bacteria, but also slows down the growth of remaining other types of bacteria (harmful) that foods usually have. Always take good care during the preparations as well.
Probably, the best known advantaging of smoked meats is that they remain edible and delicious for a longer period of time. You can easily carry them around, which is a relief, especially on long journeys. This is why many cultures store the meat for longer time periods by smoking them in advance. It keeps the meat fresh and doesn’t change its taste.
