complexity (p. 448). It contains many
hundreds of compounds, some of which kill or
inhibit the growth of microbes, some of which
retard fat oxidation and the development of
rancid flavors, and some of which add an
appealing flavor of their own. Because smoke
only affects the surface of food, it has long
been used in conjunction with salting and
drying — a happy combination because salted
meats are especially prone to developing
rancidity. American country hams and bacons
are examples of smoked salted foods. Because
there are now other ways to store meat, and
because some smoke components are known
to be health hazards (p. 449), smoke is now
used less frequently as a full-strength
preservative, and more often as a lightly
applied flavoring.
Hot and Cold Smoking Meat can be smoked
in two different ways. When hot-smoked, the
meat is held directly above or in the same