Description
A biochemical preservation method using controlled smoke exposure below cooking temperatures.
Technical
Phenol and carbonyl compounds from smoke penetrate tissue, creating antimicrobial barriers while myofibrillar proteins undergo partial denaturation. Key reactions include formaldehyde cross-linking with lysine residues and phenolic antioxidant deposition.
Culinary Significance
Imparts complex smoky flavors while maintaining raw texture, traditionally used for salmon (lax), herring, and mutton.
Science
Primary Reaction
Maillard reaction precursors deposition
Parameters
Temperature
22°C optimal
15°C to 30°C range
Time
12-18 hours
4 hours – 3 days
Equipment
Smokehouse with temperature controlHardwood sawdust (alder, beech)Mesh racks (stainless steel)