John Myers
Smoked meat is a general term for cuts of meat, usually beef or pork, that have been preserved by curing and cold smoking. In Germany, the most well-known piece of smoked meat is the Kasseler chops.
Origin
The production of smoked meat originated in ancient times out of the need to preserve fresh meat by curing and smoking. The Celts are said to have preserved their meat in this way. In the meantime, smoked meat is produced in larger quantities using this process, which has hardly changed to this day. “Hamburger Rauchfleisch” has long been a delicacy known far beyond Hamburg’s borders. An old Brockhaus reports that the excellent quality of the cured and smoked beef is due to both the good treatment method and the juicy meat of the Holstein marching oxen.
Season
Smoked meat is available all year round, regardless of the season.
Taste
Smoked meat has a strong smoke aroma. In addition to curing and smoking, the choice of spices with which the meat is produced is responsible for the taste.
Use
Smoked meat can be eaten thinly sliced like ham, or cooked as part of both hot and cold dishes. You can also read interesting facts about meat smoking here.
Storage
It is best to put larger pieces of smoked meat in a linen bag and hang them up in a cool, dry room. Vacuum-packed portions or slices of smoked meat also perform best in a cool, dry room. If the meat has already been cut, cover the cut surface with parchment paper. Smoked meat slices wrapped in parchment paper keep in the fridge. Larger quantities can also be stored in the freezer for up to a year.
Nutritional value/active ingredients
Smoked meat provides about 129 kcal/540 kJ, 16 g protein, and 6 g fat as well as 0.8 g carbohydrates per 100 g. This makes it a relatively easy treat compared to other sausage and meat products. If you want to save fat, simply cut off the fat edge.
