Smoked meat
Smoke Meat e la yeltuuraa kaŋ bee sobiri kaŋa neɛ na maŋ tu kyɛ biŋ nɛmmaaroŋ red meat, white meat, and seafood ka o ta saaŋ bee a baŋ biŋ kɔɔre. a yelŋa eebo piilu ane a yizie e la a Paleolithic Era.[1] A nɛne[2] seɛbo meŋ maŋ la ko la a nɛne nyuu soŋ kaŋa a yi lɛ a nɛne balaa naŋ waa Mailland naŋ manne, ka banŋ wa e a ŋaa bare a maŋ baŋ biŋ kɔɔre la meŋ. Ka banaŋ wa waale nɛne kyɛ sɛ, a de teeŋ sonne miine a eŋ pale, aseŋ phenols ane teenɛ mine nansaala na maŋ boɔle antimicrobial meŋ maŋ taa sommo kaŋa.[3] Toloŋ taa sommo kpoŋ ko nɛne deɛloo, a dasaŋa na, a mɛme seɛbo la da e ba meŋ sobiri banaŋ maŋ tu kyɛ toɔ nyɛ lɛ nɛne[4] kaŋ boɔroo naŋ noma seŋ ane lɛ a nɛne naŋ na baŋ e biŋ kɔɔre. noba nɔŋ la barbeɔue ane nɛne seɛraa a tendaa ŋa zaa poɔ.[5][6]
Daare vuu nɛne seɛraa
[maaleŋ | Maale eŋ yizie]
Dasaŋa na, daare la ka ba maŋ de a sɛ nɛne bee nɛmɛ, daare naŋ e da kpeɛne bee da pɛmpɛle bee dapɛge ba naŋ toɔne yi ne a dabiri eŋɛ, daa naŋ ba e kpeɛŋaa ba soma ne nɛne seɛbo bonso daa naŋ baŋ e kpeɛŋaa maŋ taa vuu ane zoore yaga anaŋ ka nansaala maŋ boɔle ka PAHs.[7][8] A daa zoore maŋ pale la a nɛne nyuu kaŋa naŋ noma, kyɛ naŋ soŋ ka a nɛne toɔ biŋ kɔɔre.a nɛne bee nɛmɛ seɛbo taa la parɛɛ ayi. Te taa la nɛmmaaroŋ seɛbo ane anaŋ a vuu bee a toloŋ maŋ e la 90 °F (32 °C), te la taa la toloŋ nɛne bee nɛmɛ seɛbo[9] a ŋa a vuu bee a toloŋ maŋ ta ŋa 160.[10] daa nɛne seɛbo taa la parɛɛ gyamaa banaŋ maŋ de sɛ nɛmɛka a mine;[11]
Aseŋ;
· Daa naŋ taa nyu noɔ kpoŋ kaŋa aseŋ; Alder, apple, apricot, ash, birch, cherry, maple, peach, pear.
· Daa naŋ taa nyuu ka o ba e kpeɛŋaa aseŋ; Almond, hickory, pecan, post oak, pasania.
· Daa naŋ taa nyu kpeɛŋaa kaŋa aseŋ; Acacia, black walnut, chokecherry, grapevine, mesquite.
· Daare mine naŋ taa bombiiri mine a poɔ aseŋ; Avocado, bay, beech, butternut, carrotwood, camphor, castanopsis, chestnut, citrus woods, cottonwood, crabapple, fig, guava, gum, hackberry, kiawe, lilac, madrone, mulberry, olive, peat, plum, persimmon, pimento, tea, ane willow.
Parɛɛ
[maaleŋ | Maale eŋ yizie]African zoma seɛbo
[maaleŋ | Maale eŋ yizie]
A African paaloŋ zaa poɔ, a na baŋ ta 80% naŋ wuli ka zoma zaa banaŋ maŋ nyɔge a zaa ka ba maŋ ɔne bee a sɛ[12] ka a ko ka ba baŋ toɔ biŋ a ta beri mine sɛre. A saaŋkompare yipɔge zoma ane bimmo ane a zoma seɛbo ama e la pɔgeba[13] toma. Kyɛ a saaŋkompare zoma seɛbo la vuu bee toloŋ ba naŋ maŋ de deɛle ne zoma ka a ko, a nyuu na naŋ maŋ yire a zoore na poɔ la ka didirebe[14] maŋ nɔŋ bee a boɔrɔ. A saaŋkompare yipɔge zoma seɛbo sobie mine la, bamboo daa banaŋ maŋ de kyɔgeba teŋɛ kyɛ mare a vuu eŋ a puliŋ a de a nɛmɛ dɔgele a saa zu ka a yoloŋ bee a zoore toloŋ na iri duoro a, a sobiri kaŋa meŋ la banaŋ maŋ mɛ oveng a de a zoma dɔgle o zu kyɛ ka a vuu be a puliŋ. Kyɛ pampana ziyuo zonsɛ bommaala kaŋa la ona ka nansaala maŋ boɔle ka ilo drums, briɔk ovens ane Chorkor ovens.[15]
American barbecue nɛmɛ seɛbo
[maaleŋ | Maale eŋ yizie]Atikile meŋa : Barbeɔue

American barbecue piili ne la a American paaloŋ noba, banaŋ la daŋ piili a zoma seɛbo ane bondirii mine banŋ na toɔ zanne a bimmo ka a ta wagere[16][17] mine. A saŋa European danweɛŋ soba naŋ wa a North America, banaŋ la wa you noba nimie ne a boma ama banaŋ maŋ de seɛrɛ ne zoma, a boma ama yi la a Europe ane Central Asia a paaŋ poɔ ne a boma mine naŋ yi a America meŋa paaloŋ poɔ. Kyɛ a America paaloŋ nɛmɛ seɛbo taa la tɛɛtɛɛ. North Carolina Piedmont banaŋ nɛmɛ bonseɛraa e la doba nɛne banaŋ maŋ de a seɛrɛ ne. A Eastern paaloŋ poɔ, banŋ nɛne seɛbo poɔ, ninegar ane sɛmaane la ba maŋ de lantaa a maale ne ba sauɔe. South Carolina a bone zaa gbui la ka banaŋ de a sɛ. Western Tennessee ane Memphis banaŋ onaŋ ba naŋ maŋ de sɛ ba nɛne ka neɛzaa baŋ la a nyɛbiri kɔkɔ kuoni anaŋ ka ba maŋ de sɛ, kyɛ a mine kaŋ ba maŋ baŋ sɛ la a bommaara meŋ. Kenturky la ka neɛzaa baŋ ka o e mutton,dobaa bɔɔŋmama ane a nɛne gbuli zaa meŋ e la bone naŋ pore a paaloŋ ŋa poɔ. Kansas City barbecue la e a sauce bone, ona la ka noba gyamaa a maq de sɛ ne doba nɛmɛ, pedaaa nɛmɛ, nɔnɛmɛ, nao nɛmɛ, koloklo nɛne, nao nyɛbie, sausage seɛraa, a nɛmɛ ama e la nɛmɛ a Texes paaloŋ banaŋ maŋ sɛ biŋ.[18][19]
Bacon
[maaleŋ | Maale eŋ yizie]Ayikile meŋa ; Bacon

Bacon yiibu zie meŋa la petaso, a Roman deme bommaala la, pampana onaŋ la ka ba boɔlɔ ka Bacon. O pare bee tɛgɛ la Bacon[20] taa la tontnne parɛɛ anaare, ka anaŋ la, the Franceis a yelbiri la bacon, the Althochdeutsch a yelbiri la bahho, the Old Low Franconian, a yelbiri la baken, ane Common Germanic a yelbiri la bakkon.[21] John Harris naq yi a Calne naq be a , England, paaloŋ poɔ, ona la a yɛroŋ bone danweɛ soba a kyaare ne bacon 1770s[22] yuomo na poc. Bacon la e ba meŋ yipɔge doba nɛne, a paaŋ yi la lɛ banaŋ maale o. o na baŋ e la a doba puori, zukuri, ane a lambobo.[23] A maaloo maŋ taa la tɛɛtɛɛ kyɛ a baara zaa seɛbo[24] maŋ e la yeni. A bacon parɛɛ mine la American (Tɛmpileti:A.k.a. side bacon or streaky bacon), buckboard (shoulder bacon), Canadian (back bacon), British and Irish (rasher), Australian (middle bacon), Italian (pancetta), Hungarian (szalonna), German (speck),[25][26] Japanese (beikon), ane Slovakian (oravská). Bacon meŋ na baŋ maale yi la nao nɛne poɔ, pedaa nɛne poɔ, ane donne kpeɛne naŋ be weɛ[27] poɔ.
Country ham
[maaleŋ | Maale eŋ yizie]Atikile meŋa : Country ham

Country ham e la bone naŋ pore a e a Amerika paaloŋ noba bee deme bommaala, banaŋ la de lɛ a Amerika yipɔge zoma seɛbo kyɛ maŋ leɛ de bare kyɛ de seɛrɛ ne doba nɛmɛ.[28] Country ham yipɔge bee saakompare maaloo yi la a Virginia te wa gaa a Missour[29] naŋ be a Southeast America paaloŋ poɔ. Country ham gyamaa zaa maaloo poɔ,ba maŋ pilli ne la karataa, banaŋ de nyɛnnoo a sɔ, a pale sikyiri, sɛmaane, ane a taaba mine.Kyɛ zenɛ zie naŋ la you, bamine maŋ maale o la a eŋ nitrates ka a leɛ bondi -sonne[30] ko noba. Ka banaŋ wa maale a bacon baare a na de sɛ, a seɛbo yoŋ maŋ baŋ de la gogori pie ne ayi (12 hours) a ŋaa puoriŋ ka ba paaŋ de yagele ka o ko, ona baŋ de la kyuu awai bee te ta ŋa kyuu pie ne yeni sɛre ka o ba ko soŋ. Kyɛ saaaŋkompare maaloo mine gba maŋ baŋ de la ta yuoni gbuli sɛre ka o baŋ e bone banaŋ na toɔ a di.[31]
- ↑ Spyrou, Anna; Maher, Lisa A.; Martin, Louise A.; Macdonald, Danielle A.; Garrard, Andrew (June 2019). "Meat outside the freezer: Drying, smoking, salting and sealing meat in fat at an Epipalaeolithic megasite in eastern Jordan". Journal of Anthropological Archaeology. 54: 84–101. doi:10.1016/j.jaa.2019.02.004. ISSN 0278-4165.
- ↑ Huang, Huisuo (2016). "APPLICATIONS OF LACTIC ACID AND ITS DERIVATIVES IN MEAT PRODUCTS AND METHODS..." (PDF). Thesis – via University of Missouri-Columbia.
- ↑ Ray, Frederick. "Meat Curing" (PDF). Oklahoma State University. Oklahoma Cooperative Extension Service. Retrieved July 24, 2019.
- ↑ "Smoking as a food cooking method". MSU Extension. 19 December 2016. Retrieved 2019-07-25.
- ↑ "Move over, foie gras: The latest rage in Paris is . . . classic American barbecue". Washington Post. Retrieved 2019-07-25.
- ↑ "2017 State of the Barbecue Industry: HPBA's Consumer Survey Reveals Grilling and Barbecuing Is a Growing, Year-Round Lifestyle > Hearth, Patio & Barbecue Association (HPBA)". www.hpba.org. Retrieved 2019-07-25.
- ↑ Ezike, C.O. (2018). "Hydrocarbons (Pahs) in Hardwood and Softwood - Smoked Fish". Journal of Animal Science. 2 (1): 1012.
- ↑ Mattison, Lindsay (2018-03-27). "Every Type of Wood to Use for Smoking Every Type of Meat". Wide Open Eats. Retrieved 2019-07-28.
- ↑ Durham, T. R. (2001-02-01). "Salt, Smoke, and History". Gastronomica: The Journal of Critical Food Studies. 1 (1): 78–82. doi:10.1525/gfc.2001.1.1.78. ISSN 1529-3262. Archived from the original on 2022-03-14. Retrieved 2019-07-24.
- ↑ Savell, Jeff (2016-01-07). "Importance of seasoned wood for smoking barbecue". Texas Barbecue. Retrieved 2019-07-27.
- ↑ "Choose the Right Wood for Your Smoker". The Spruce Eats. Retrieved 2019-07-27.
- ↑ Adeyeye, S. A. O.; Oyewole, O. B. (2016). "An Overview of Traditional Fish Smoking In Africa". Journal of Culinary Science & Technology. 14 (3): 198–215.
- ↑ "Methodologies and Guidelines for Training/ Orientation on Standards to Non-Standards Experts and Cross-Border Trade Compliance" (PDF). World Fish. World Fish & ARSO. Archived from the original (PDF) on August 1, 2019. Retrieved August 1, 2019.
- ↑ Tall, Amadou (5 November 1976). "OBSTACLES TO THE DEVELOPMENT OF SMALL SCALE FISH TRADE IN WEST AFRICA" (PDF). Infopeche. Food and Agriculture Organization of the United Nations.
- ↑ Adeyeye, S. A. O.; Oyewole, O. B. (2016). "An Overview of Traditional Fish Smoking In Africa". Journal of Culinary Science & Technology. 14 (3): 198–215. doi:10.1080/15428052.2015.1102785. S2CID 101953296.
- ↑ Bennet, M K (October 1955). "The Food Economy of the New England Indians, 1605-75". The Journal of Political Economy. LXIII (5). The University of Chicago Press: 369–397. doi:10.1086/257706. S2CID 154207490.
- ↑ Driver, Harold; Massey, William (1957). "Comparative Studies of North American Indians". Transactions of the American Philosophical Society. 47 (2). American Philosophical Society: 165 456. doi:10.2307/1005714. hdl:2027/mdp.39015000051691. JSTOR 1005714.
- ↑ Solares, Nick (2016-06-16). "The American Barbecue Regional Style Guide". Eater. Retrieved 2019-07-27.
- ↑ Bove, A.; Drawdy, J.; Mitchell, D.; Moye, L.; Thompson, S.; Turnquist, T.; Wagner, M. "Adaptations of Barbecue". Mercer University.
- ↑ Boitnott, John (2014-08-08). "The Bacon Craze Will Never End". Inc.com. Retrieved 2019-07-28.
- ↑ Bule, Guise (2018). "The History of Bacon". The English Breakfast Society.
- ↑ "History Of Bacon". English Breakfast Society. Retrieved July 28, 2019.
- ↑ Adamson, Brynne. "History of Bacon". The Silver Scribe. Archived from the original on 2019-07-28. Retrieved 2019-07-28.
- ↑ "Bacon - Do you know how it is made?". meatscience.org. Archived from the original on 2020-11-12. Retrieved 2019-07-28.
- ↑ "17 Types of Bacon You Probably Haven't Tried Yet". Oola.com. 2019-07-03. Retrieved 2019-07-28.
- ↑ "Australia from 13 Ways People Eat Bacon Around the World Gallery". The Daily Meal. 26 February 2018. Retrieved 2019-07-28.
- ↑ "20 Different Kinds Of Bacon From Around The World". TheRecipe. 2018-11-05. Retrieved 2019-07-28.
- ↑ Northrop, Jo. "The Washington Post". September 23, 1979. Retrieved July 25, 2019.
- ↑ Rentfrow, Greg; Suman, Surendranath (2014). "How to Make a Country Ha". Agriculture and Natural Resources Publications. 145.
- ↑ Sula, Mike (2014-10-29). "Ghosts in the Ham House". Eater. Retrieved 2019-07-26.
- ↑ Marshall, Howard (1979). "Meat Preservation on the Farm in Missouri's "Little Dixie"". Journal of American Folklore. 92 (366): 400–417. doi:10.2307/540509. JSTOR 540509.
Finnan Haddie
[maaleŋ | Maale eŋ yizie]Atikile meŋa: Finnaan haddie




Finnan haddie e la haddock maaroŋ seɛbo kaŋa naŋ yi bee a piili a Scottish tembilee bee kori beilee kaqa banaŋ boɔlɔ ka Findon.[1][2] Saakompare yipɔge haddock seɛraa maŋ e la temaaroŋ ane peat. Finnan haddie seɛraa maŋ taa zeeloŋ kaŋa bale, o e la yelpaala kaŋa naŋ wa ka ba maŋ la sɛ nɛne ane vuu kɛ ka o maŋ sɛ ka o zeeloŋ waa ŋa salema waaloŋ.[1][2] A yelŋa da bebe a waana 1800s yuomo na poɔ ba naŋ wa baŋ wane bee wa baŋ piili finnan haddi ka o e ba yipɔge bondiraa, kyɛ pampana o e la boŋkaŋa naŋ a tendaazaa daa la daa zaa poɔ neɛ naŋ kpɛ a boɔraa.[1]
Katsuobushi
Meŋ Leɛ kaa Kyɛ Nyɛ
[maaleŋ | Maale eŋ yizie]- African longfin eel
- Atlantic mackerel
- Beef jerky
- Black Forest ham
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