History of Smoked Meat
How Smoked Meat is Made
In ancient times, people developed various preservation methods to store food for long periods. Meat is a highly perishable food. Therefore, in ancient times, people who wanted to protect and preserve meat without spoilage developed the smoking technique. Smoked meat means smoked meat. You can visit the page to learn more about smoked meat, which has reached us from ancient times and leaves a unique taste on the palate with its flavor.
Packaging Stage of Smoked Meat
Smoked meat is essentially smoked meat. The smoking process extends the life of the meat and increases its flavor. Smoked meat, preferred by many people for its taste, takes its final form after passing through several stages. Smoked meat, which comes in two types, baton and sliced, is produced using a cold smoking system. The meat, obtained from expert butchers from the most delicious parts of the calf, whose slaughter is carried out under veterinary control, is first subjected to salting. Beef, with its fat and nerves removed, is salted for three days. At the end of this period, it is taken to washing pools to be cleansed of salt. These pools are also called river water. Then, the drying process, which lasts for 21 days, begins. In this stage, the smoking process is carried out using oak and hornbeam sawdust. The smoking process gives smoked meat its flavor. This process, used throughout history, has made meat more delicious and last longer.
The meat, whose drying and smoking process is completed, is sliced in slicing machines and made ready for consumption. The sliced meat is then packaged in the atmospheric packaging unit by removing the ambient air and replacing it with purified air. Smoked meat, distributed in accordance with cold chain rules, should be consumed within two days after opening the package. Smoked meat, which must be stored in the refrigerator, should be consumed before its expiration date. You can place an order for meat and meat products produced with Erşan quality by visiting the page.
