Jeff Phillips here.. owner and originator of the smoking-meat.com website. In some countries, these time honoured techniques form part of the essential yearly ritual of preserving fish and meat, especially in autumn to provide protein over the winter when hunting proves less bountiful. Welcome to Smoking Meat!! What you know about the history of smoked brisket in Texas is probably wrong. Smoking processes and methods have been passed down through generations and are still very much in use today around the world. This site is packed full of recipes, how-to information and resources to help you learn how to smoke meat and I'm so glad you found your way here. Historically, the smoking of meat dates back to when people first lived in caves. When fat is cooked at high temperatures it makes meat tough, because fat tissues are full of collagen. Basically, a smoker and a grill are polar opposites. These three techniques are all designed to in some way remove water from food, in order to stave off the growth of bacteria and slow down the degradation process. But back in the time smoking was used to preserve food – before salt, before the terrible chemicals that they are using now, before pickling and fermenting – first was the smoking. However, this method can result in spoiled or bug-infested meat. Jeff's Rubs and Sauce. It was one of the first food preparation techniques. The History of Meat Preservation Timeline created by allyson.angermeier. The practice may have started as early as the stone age and was probably discovered by accident when food was left out in the sun. Spaniards discovered that people on the Caribbean islands were using small smoky fires to drive away insects and dry their meat. Grilling meat is all about using direct hot heat for short periods of time, while the key to smoking is to use indirect heat to cook meat at a low temperature over a long period of time. The Romans also learned that the nitrate was the cause of the pinkish red tint to their meat. Greeks and Romans Salt Cure In 200 B.C., the Greeks and the Romans began to cure their meats with salt. Slow cooking (smoking) meat has the opposite effect on collagen, instead of tightening the molecules it melts them. History. A Brief History of Smoking Meats. Nowadays we smoke meat (and fish, cheese, sometimes baked beans or mac and cheese, spices like paprika or salt…) for the flavor. The practice of preserving meats in the sun has been done throughout history. As simple dwellings lacked chimneys, these structures would probably have become very smoky. The smoking of food likely dates back to the paleolithic era. History of Smoked Meat Food was originally smoked as a means to preserve it. 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