Smoked meat is a delicacy enjoyed by many, but have you ever wondered why it is so soft and tender? The secret lies in the smoking process.
Smoking is a method of cooking that involves exposing meat to smoke from burning wood. The smoke contains chemicals known as polycyclic aromatic hydrocarbons (PAHs) and other compounds that penetrate the meat and break down the connective tissues, making it tender.
The smoke also imparts a unique flavour to the meat, as the wood used to smoke the meat imparts its own unique flavour. For example, hickory wood imparts a strong smoky flavour, while mesquite wood imparts a sweeter, nuttier flavour.
Smoking also has a preserving effect on the meat, as the smoke contains natural antimicrobials that help prevent the growth of harmful bacteria. This allows the meat to be stored for longer periods of time without spoiling.
There are a few different methods of smoking meat, but most involve using low heat over an extended period of time, usually several hours. This allows the smoke to penetrate the meat deeply and evenly, resulting in a tender and flavourful finished product.
In conclusion, the tenderness and flavour of smoked meat can be attributed to the smoking process, which involves exposing the meat to smoke and low heat for an extended period of time. The smoke breaks down the connective tissues and imparts a unique flavour, while also preserving the meat.
If you’re looking to take some of the softest meat in town, make sure to book your table asap at Third Wave Cafe in Albert Park. Globally known for our soft tasty meats, Third Wave strives to create and push boundaries as far as BBQ and smoked meat is concerned.
Book your table NOW: CLICK HERE