Reference > Cooking Methods & Techniques > Smoking


Smoking is chiefly applied to beef, tongue, bacon, ham, and fish, which are hung in a confined chamber, saturated with wood smoke for a long time until they absorb a certain percentage of antiseptic material, which prevents the fat from becoming rancid, and the albumen from putrefying. Well smoked bacon cut thin and properly cooked is a digestible form of fatty food, especially for tubercular patients. Smoking improves the digestibility of ham.


Public School Domestic Science (1898).


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