COOKING
We Make What We Love
Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era which dates between 40,000 BCE and 8000 BCE. Smoking adds flavour, improves the appearance of meat through the Maillard reaction, combined with curing preserves the meat.
When meat is cured then cold smoked, the smoke adds phenols and other chemicals that have an antimicrobial effect on the meat. Humans began to cook meat as far back as 2.3 million – 1.8 million years ago which is essentially bbq or grilling. Bbq or grilling is defined as the cooking of meats over or beside open fire, charcoal or embers.