The History of Smoking …Smoking Foods that is!

The method of smoking foods has been around for centuries and has been a popular way of preserving and flavouring foods all around the globe for thousands of years. Yes, we’re winding back to the medieval ages peeps! Some wise and inquisitive chap (probably dressed in a cloth cloak with a camel or two in tow) discovered that foods exposed to smoke lasted longer before it spoiled – Perhaps Heston Blumenthal had a past life as a Shepard after all…

With this realisation, smoking processes and methods have been passed down from generation to generation (which is a good thing because smoked foods are freaking delicious) and these methods are still around to this day. So much so in fact that some smoked foods are considered a true delicacy due to its flavoursome finish that can only be created from the art of ‘smoking’ it. In some parts of the world, smoking foods is simply the norm and is part of an important annual ritual of preserving meats and fish to provide protein in the winter months when hunting isn’t as abundant #hibernation The wealthy would often have ‘smoke houses’ where meats were hung, smoked and stored for preservation, while the less privileged often hung their meats up on their roofs or over their fireplace – meat motel anyone?

These days, thanks to refrigeration, we don’t ‘rely’ on the method of smoking but rather we use this method to tenderize and add incredible flavour to dishes, rather than simply to preserve it. Almost every protein can be smoked and some popular meats include ham, sausage, herring, salmon and trout to name a few and while the old smoking methods still work a treat, new smoke technology is now available which boasts us delicious old school results without the long wait. A good piece of smoked meat is a true masterpiece and requires the patience of a saint, the know-how and serious talent to get the flavours and textures jusssst right.