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. These delicious processes will make home smoked foods a priority for you. Smoked Meat is a method of preparing red Meat (and Fish) which originates in prehistory. Its purpose is to preserve these protein- rich foods for an extended period, which would otherwise spoil all too quickly. 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.Smoking requires a bit of caution and some very important choices. Smoke is a VERY STRONG flavor, it can easily overpower the food flavor. The types of Wood you select goes far in determining the unique flavors imparted.

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SMOKED BEEF PLATE RIB RACKS

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RON K’S KITCHEN

THE STICKY MENU BAR IN THE MIDDLE IS THIS SECTIONS RECIPE QUICK LINKS

THE STICKY MENU BAR ON THE RIGHT WILL JUMP TO OTHER RECIPE SECTIONS

PICNIC SMOKED SALMON FILLET

Row1[Smart]

BACON WRAPPED ASPARAGUS (Smoker)

FOOD SMOKING WOODS & PROPERTIES

Row2[Smart]

BEEF BRISKET (Smoker)

CANADIAN BACON (Smoker)

Row3[Smart]

ROASTING CHICKEN (Smoker)

PORK BUTT (Smoker)

Row4[Smart]

WHOLE HAM (Smoker)

WHOLE FISH (Smoker)

Row5[Smart]

KIELBASA & SAUERKRAUT (Smoker)

JERKY (Smoker)

Row6[Smart]

BABY BACK RIBS (Smoker)

Row7[Smart]

RIB RACK (Smoker)

OVEN SMOKED BABY BACK RIBS

Row8[Smart]

WHOLE TURKEY (Smoker)

TURKEY BREAST (Smoker)

Row9[Smart]

MOROCCAN BEEF TENDERLOIN (Smoker)

FRESH SAUSAGE (Smoker)

Row10[Smart]

PICNIC SMOKED SALMON FILLET

Row11[Smart]

SMOKY FISH CHOWDER

== FOOD SMOKING WOODS & THEIR PROPERTIES == (Clicking the above Link will leave this index and take you to the Main Index Section) (Use your Browsers “Back” button to return here) JUMP TO RECIPES PICTURES == FOOD SMOKING WOODS & PROPERTIES == == BACON WRAPPED ASPARAGUS (Smoker) == == CANADIAN BACON (Smoker) == == BEEF BRISKET (Smoker) == == PORK BUTT (Smoker) == == ROASTING CHICKEN (Smoker) == == WHOLE FISH (Smoker) == == WHOLE HAM (Smoker) == == JERKY (Smoker) == == KIELBASA & SAUERKRAUT (Smoker) == == PRIME RIB ROAST (Smoker) == == BABY BACK RIBS (Smoker) == == OVEN SMOKED BABY BACK RIBS == == RIB RACK (Smoker) == == TURKEY BREAST (Smoker) == == WHOLE TURKEY (Smoker) == == FRESH SAUSAGE (Smoker) == == MOROCCAN BEEF TENDERLOIN (Smoker) == == HONEY GLAZED SALMON FILLET (Smoker) == == PICNIC SMOKED SALMON FILLET == == SMOKED BEEF PLATE RIB RACKS == == SMOKY FISH CHOWDER ==

PRIME RIB ROAST (Smoker)

HONEY GLAZED SALMON FILLET (Smoker)

RON K’S KITCHEN

SMOKER & 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. These delicious processes will make home smoked foods a priority for you. Smoked Meat is a method of preparing red Meat (and Fish) which originates in prehistory. Its purpose is to preserve these protein-rich foods for an extended period, which would otherwise spoil all too quickly. 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.Smoking requires a bit of caution and some very important choices. Smoke is a VERY STRONG flavor, it can easily overpower the food flavor. The types of Wood you select goes far in determining the unique flavors imparted.

THE STICKY MENU BAR IN THE MIDDLE IS THIS SECTIONS RECIPE QUICK LINKS

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SEE DISCLAIMER BELOW

SMOKED BEEF PLATE RIBS

THE STICKY MENU BAR ON THE RIGHT WILL JUMP TO OTHER RECIPE SECTONS

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ALL RECIPE SECTIONS