List of smoked foods

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Smoked meats
Fish being smoked in Tanji, The Gambia

This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky,[1] smoked beer, and lapsang souchong tea are also smoked. Smoked beverages are also included in this list.

Smoked foods[]

This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by with reliable sources.

Beverages[]

Schlenkerla Rauchbier, a smoked beer, straight from the cask
  • Lapsang souchong a kind of tea.
  • Mattha - an Indian buttermilk or yogurt drink that is sometimes smoked
  • Smoked beer – beer with a distinctive smoke flavor imparted by using malted barley dried over an open flame[2]
  • Suanmeitang - a Chinese smoked plum drink
  • Scotch Whisky Some scotch is made from grains that have been smoked over a peat fire.
  • Smoked beverages

  • Lapsang souchong tea leaves. Lapsang souchong is sometimes referred to as smoked tea.

  • Suanmeitang is a beverage that is prepared with smoked Chinese plums

Cheeses[]

Brânză de coșuleț cheese
Smoked Gouda cheese
Some varieties of Wensleydale cheese are smoked

Smoked cheese is any cheese that has been specially treated by smoke-curing. It typically has a yellowish-brown outer pellicle which is a result of this curing process.

  • Ardrahan Cheese – company that produces a smoked variety of their Ardrahan cheese
  • Bandel cheese
  • Brânză de coșuleț
  • Chechil
  • Cheddar cheese – some versions are smoked[3][4]
  • Circassian smoked cheese
  • Corleggy Cheese – company that produces some versions of smoked cheese, such as their Corleggy, Drumlin and Creeny varieties
  • Gamonéu cheese
  • Gouda cheese
  • Gubbeen Farmhouse Cheese
  • Idiazabal cheese
  • Korbáčik – type of string cheese made from steamed cheese interwoven into fine braids. Common flavors include salty, smoked and garlic.
  • Lincolnshire Poacher cheese
  • Metsovone – produced by the Aromanians in Greece, has been a European protected designation of origin since 1996[5]
  • Mozzarella – mozzarella affumicata is a term for the smoked variety
  • Oscypek – smoked sheep milk cheese, made exclusively in the Tatra Mountains region of Poland
  • Oštiepok
  • Palmero cheese
  • Parenica – traditional Slovakian cheese; a semi-firm, non-ripening, semi-fat, steamed and usually smoked cheese, although the non-smoked version is also produced
  • Provolone – some versions are smoked[6]
  • Pule cheese – reportedly the "world's most expensive cheese" priced at 1,000 Euros per kilogram;[7][8][9] a smoked cheese made from the milk of Balkan donkeys from Serbia
  • San Simón cheese
  • Rauchkäse
  • Ricotta
  • – traditional Danish cheese made from soured buttermilk smoked with straw and stinging nettles[10]
  • Scamorza
  • Sulguni - traditional Georgian salted smoked cheese
  • Tesyn
  • Wensleydale cheese – produces Oak Smoked Wensleydale

Fish[]

See also: Cured fish and Fish preservation
Hot-smoked chum salmon
Traditional Grimsby smoked fish, prepared with haddock. Cod is also used in this product, which has Protected Geographical Indication status in the European Union.
Kippered "split" herring

Smoked fish is fish that has been cured by smoking. This was originally done as a preservative.

  • African longfin eel – has fatty flesh which is prized in a smoked or jellied dish[11]
  • Arbroath smokie
  • Atlantic mackerel
  • Bokkoms
  • Bonga shad
  • Buckling
  • Cakalang fufu - a smoked tuna dish of the Minahasan people of Indonesia
  • [12]
  • Caviar substitutes
    • Lysekil Caviar - a paste made of smoked cod roe, canola oil, sugar, onion, tomato sauce and salt
    • Smörgåskaviar - a Scandinavian smoked fish roe spread
  • Cod
  • Finnan haddie
  • Goldeye
  • Gwamegi - Korean style smoked half-dried fish
  • Herring
    • Bloater
    • Blueback herring
    • Craster kipper
    • Kipper
  • Katsuobushi - Japanese smoked and fermented skipjack tuna (bonito)
  • Mullet
  • Pudpod - Filipino smoked fish patty usually made from anchovies
  • Saramură
  • Sardine
  • Scad
  • Smoked salmon
    • Lox
  • Sprat
  • Tinapa - native smoked fish delicacy in the Philippines
  • Traditional Grimsby smoked fish
  • Trout
Equipment for curing fish used by the North Carolina Algonquins, 1585

Seafood[]

Meats[]

See also: Dried meat
Smoke cured bacon, then cooked with additional hickory smoke
Smoked eggs: pickled and smoked quail eggs at a restaurant
Kassler served with sauerkraut
Montreal-style smoked meat from Schwartz's in Montreal

Smoked meat is a method of preparing red meat (and fish) which originates in prehistory. Its purpose is to preserve these protein-rich foods, which would otherwise spoil quickly, for long periods. There are two mechanisms for this preservation: dehydration and the antibacterial properties of absorbed smoke. In modern days, the enhanced flavor of smoked foods makes them a delicacy in many cultures.

  • Bacon – a meat product prepared from a pig and usually cured;[13][14] some versions are also smoked for preservation or to add flavor
    • Back bacon
  • Brési
  • Burnt ends – flavorful pieces of meat cut from the point half of a smoked brisket[15]
  • Cecina – in Spanish, means "meat that has been salted and dried by means of air, sun or smoke"
  • Charcuterie
  • Chaudin
  • Dutch loaf
  • Elenski but
  • Flurgönder – a smoked head cheese
  • Gammon
  • Grjúpán
  • Hangikjöt
  • Horse meat – a major meat in only a few countries, it is sometimes smoked
    • Qarta – boiled and pan-fried horse rectum, it is sometimes smoked
    • Zhal – a Kazakh cuisine dish of smoked horse neck lard[16]
  • Jeju Black pig
  • Jerky
  • Kassler
  • Meatloaf
  • Montreal-style smoked meat
  • Pastrami
  • Pickled pigs' feet
  • Pig candy
  • Pitina
  • Pork jowl
    • Oreilles de crisse
  • Pork tail
  • Salo
  • Schäufele
  • Se'i
  • Smalahove
  • Sopocka
  • Speck
    • Speck Alto Adige PGI
    • Tyrolean Speck
  • Suho meso
  • Szalonna
  • Turkey bacon
  • Zhangcha duck

Hams[]

Black Forest ham
  • Ham
    • Ammerländer Schinken – a type of dry-cured (and normally smoked) ham produced in the Ammerland area of North Germany. It has PGI status under EU law.
    • Black Forest ham
    • Christmas ham – some versions are smoked
    • Country ham
    • Ham hock
      • Eisbein
    • Stuffed ham
    • Tasso ham
    • Westphalia ham
  • Smoked ham products

  • Ham in a smokehouse in Schleswig-Holstein, Germany

  • Another image of ham at the same Schleswig-Holstein smokehouse

Sausages[]

Bockwurst
Smoked Chinese sausage from Harbin
Spanish chorizo
Raw knipp
Mettwurst with sauerkraut and potatoes

Sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying, or smoking. Many types and varieties of sausages are smoked to help preserve them and to add flavor.

Spices[]

  • Liquid smoke
  • Merkén
  • Paprika
  • Smoked salt
  • Smoked spices

  • Spanish smoked paprika

  • Mesquite smoked salt

Other[]

  • Alinazik kebab – a Turkish smoked eggplant dish
  • Baingan bharta - a South Asian smoked eggplant dish
  • Chipotle - smoke-dried jalapeño chili pepper popular in Mexico and the American Southwest
  • Jallab - a Middle-Eastern fruit and rose syrup smoked with Arabic insence
  • Smoked egg - smoked quail or other fowl eggs
  • Smoked garlic - popular in several areas of the world
  • Smoked plum - an East Asian smoked fruit also used to make the Korean medicinal tea, Jeho-tang

  • Chipotle

  • Jallab, made with carob and fruits smoked with insence

  • Danish-style Smoked and Pickled Quail Egg

  • Smoked garlic

  • Smoked plums in Tamsui, New Taipei City

See also[]

In cuisines[]

  • Naga cuisine
  • Yamal cuisine – Hot smoked fish

References[]

  1. ^ McGee p. 767: "Malt whiskies from Scotland's west coast have a unique, smoky flavor that comes from the use of peat fire for drying the malt."
  2. ^ Beer, by Michael Jackson, published 1998, pp.150-151
  3. ^ American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who ... - Clark Wolf
  4. ^ Moufflet: More Than 100 Gourmet Muffin Recipes That Rise to Any Occasion - Kelly Jaggers. p. 104.
  5. ^ Europa - Press Releases - Press Release - Commission Approves The Registration Of Agricultural And Food Products
  6. ^ Great Chicken Dishes. p. 165.
  7. ^ "Most expensive cheese: Donkey cheese sets world record". World Record Academy. November 12, 2012. Retrieved December 10, 2012.
  8. ^ Busbee, Jay (December 10, 2012). "Novak Djokovic is buying the world's entire supply of donkey cheese". Yahoo! Sports. Retrieved December 11, 2012.
  9. ^ Dolak, Kevin (December 10, 2012). "Tennis Star Buys Supply of Rare Cheese". ABC new3s. Retrieved December 10, 2012.
  10. ^ Diehl, K.S. (2012). The Everything Nordic Cookbook: Includes: Spring Nettle Soup, Norwegian Flatbread, Swedish Pancakes, Poached Salmon with Green Sauce, Cloudberry Mousse...and hundreds more!. Adams Media. pp. pt205–206. ISBN 978-1-4405-3282-5. Retrieved August 16, 2017.
  11. ^ "Anguilla mossambica". fishbase.org. Retrieved 13 Apr 2016.
  12. ^ Knipple, A.; Knipple, P. (2015). Catfish: a Savor the South® cookbook. Savor the South Cookbooks. University of North Carolina Press. p. 58. ISBN 978-1-4696-2131-9. Retrieved August 16, 2017.
  13. ^ Filippone, Peggy. "What is bacon". About.com. Retrieved 1 January 2014.
  14. ^ Moncel, Bethany. "What is Bacon?". About.com. Retrieved 1 January 2014.
  15. ^ The Big Apple May Never Be Known as the Big Sparerib, but It’s Smokin’ - New York Times
  16. ^ I ate horse ass in Kazakhstan Vice
  17. ^ Projektteam der 16. Witzenhäuser Konferenz 2008 (2009). Abenteuer Nahrung - weißt Du was Du isst?. Dokumentationsband 16. Witzenhäuser Konferenz 02. bis 06. Dezember 2008. kassel university press GmbH. p. 112. ISBN 978-3-89958-682-4. Retrieved 8 April 2012.

External links[]

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