Description
Smoke‑curing with cedar chips imparts flavor, color, and antimicrobial activity while preserving protein and fat.
Technical
The process deposits phenolic compounds such as guaiacol and syringol onto the surface, forming a protective film that reduces water activity. The mild heat (65–80 °C) allows smoke penetration without cooking the product, and the phenolics react with surface proteins and lipids to create a stable, flavorful matrix.
Science
Primary Reaction
Deposition of smoke phenolics onto the product surface and subsequent film formation that lowers water activity
Sensory Profile
Aroma ()
cedarsmokyearthywoodysubtleresinouspine-likesweetherbalcampfire-like