This cellulose turns into sugar, which caramelizes creating flavor. The smoke created from burning hardwood breaks down the cellulose in said wood. This is all well and good, but that does melting fat and making tender briskets have to do with smoking meat? Smoking is the process by which we achieve the delightful meat jello and rendered fat. It is also needed to produce delightful gravies and sauces for other dishes. This process is called rendering and it is integral to making your meat juicy and flavorful. ![]() That means that when you are smoking meats at lower temperatures for longer periods those fats melt. These fatty acids have high melting points. Triglycerides, or meat fat, are saturated fatty acids found in meat. While melting, water gets into this collagen, and creates gelatin, basically giving you meat jello, which makes your meal tender, juicy, and flavorful. But if you smoke or slow roast something, like a brisket, then the collagen breaks down and melts. Collagen, when cooked fast, contracts and gains the texture of a rubber band making your meat tough. The thing these meats have in common is that they are full of connective tissue. ![]() But really it’s any meat that benefits from a low and slow, long cooking treatment to get the best results. Meats like ribs, brisket and pork shoulder to name a few. When you think about it, there are very specific foods that are smoked in preparation for consumption.
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