View source for Smoked meat

{{Short description|Type of prepared meat}}
{{About||the general process|Smoking (cooking)|the Kosher style delicatessen created in [[Montreal]] simply called "smoked meat" in Quebec|Montreal-style smoked meat}}
{{Infobox food
| name             = Smoked meat
| image            = O Piornedo, Donís, Cervantes 10.jpg
| image_size       = 300px
| caption          = Smoked meats
| alternate_name   =
| country          =
| region           =
| creator          =
| course           =
| type             = Meat or fish
| served           =
| main_ingredient  = [[red meat]], [[white meat]], [[fish]], [[spices]], smoke
| variations       =
| calories         =
| other            =
}}

[[File:Chambre de boucanage.jpg|thumb|17th-century diagram for a [[smokehouse]] for producing smoked meat]]

'''Smoked meat''' is the result of a method of preparing [[red meat]], [[white meat]], and [[seafood]] which originated in the [[Paleolithic|Paleolithic Era]].<ref>{{Cite journal |last=Spyrou |first=Anna |last2=Maher |first2=Lisa A. |last3=Martin |first3=Louise A. |last4=Macdonald |first4=Danielle A. |last5=Garrard |first5=Andrew |date=June 2019 |title=Meat outside the freezer: Drying, smoking, salting and sealing meat in fat at an Epipalaeolithic megasite in eastern Jordan |url=https://doi.org/10.1016/j.jaa.2019.02.004 |journal=Journal of Anthropological Archaeology |volume=54 |pages=84–101 |doi=10.1016/j.jaa.2019.02.004 |issn=0278-4165|url-access=subscription }}</ref> Smoking adds [[Flavor (taste)|flavor]], improves the appearance of meat through the [[Maillard reaction]], and when combined with [[Curing (food preservation)|curing]] it [[Food preservation|preserves]] the meat.<ref>{{Cite journal|last=Huang|first=Huisuo|date=2016|title=APPLICATIONS OF LACTIC ACID AND ITS DERIVATIVES IN MEAT PRODUCTS AND METHODS...|url=https://mospace.umsystem.edu/xmlui/bitstream/handle/10355/57183/research.pdf?sequence=2&isAllowed=y|journal=Thesis|via=University of Missouri-Columbia}}</ref> When meat is cured then cold-smoked, the smoke adds [[phenols]] and other chemicals that have an [[antimicrobial]] effect on the meat.<ref>{{cite web|url=http://pods.dasnr.okstate.edu/docushare/dsweb/Get/Document-2055/ANSI-3994web.pdf|title=Meat Curing|last=Ray|first=Frederick|website=Oklahoma State University|publisher=Oklahoma Cooperative Extension Service|access-date=July 24, 2019}}</ref> Hot smoking has less impact on preservation and is primarily used for taste and to slow-cook the meat.<ref name=":4">{{cite web|url=https://www.canr.msu.edu/news/smoking_as_a_food_cooking_method|title=Smoking as a food cooking method|website=MSU Extension|date=19 December 2016 |language=en|access-date=2019-07-25}}</ref> Interest in [[barbecue]] and smoking is on the rise worldwide.<ref>{{cite news|url=https://www.washingtonpost.com/lifestyle/food/move-over-foie-gras-the-latest-rage-in-paris-is--classic-american-barbecue/2016/01/15/1b3ff700-ba52-11e5-829c-26ffb874a18d_story.html|title=Move over, foie gras: The latest rage in Paris is . . . classic American barbecue|newspaper=Washington Post|access-date=2019-07-25}}</ref><ref>{{cite web|url=https://www.hpba.org/Resources/PressRoom/ID/516/2017-State-of-the-Barbecue-Industry-HPBAs-Consumer-Survey-Reveals-Grilling-and-Barbecuing-Is-a-Growing-Year-Round-Lifestyle|title=2017 State of the Barbecue Industry: HPBA's Consumer Survey Reveals Grilling and Barbecuing Is a Growing, Year-Round Lifestyle > Hearth, Patio & Barbecue Association (HPBA)|website=www.hpba.org|access-date=2019-07-25}}</ref>

==Smoking with wood==

Generally meat is [[Smoking (cooking)|smoked]] using [[hardwood]] or [[Pellet fuel|wood pellets]] made from hardwood; softwood is not recommended due to the resin producing a larger quantity of [[Polycyclic aromatic hydrocarbon|PAH]]s.<ref name=":7">{{Cite journal|last=Ezike|first=C.O.|date=2018|title=Hydrocarbons (Pahs) in Hardwood and Softwood - Smoked Fish|journal=Journal of Animal Science|volume=2|issue=1|pages=1012}}</ref><ref>{{cite web|url=https://www.wideopeneats.com/kind-wood-use-smoking-meat/|title=Every Type of Wood to Use for Smoking Every Type of Meat|last=Mattison|first=Lindsay|date=2018-03-27|website=Wide Open Eats|language=en|access-date=2019-07-28}}</ref> Wood smoke adds [[Flavor (taste)|flavor]], [[aroma]], and helps with [[Food preservation|preservation]].<ref name=":4" /> There are two types of smoking: cold smoking generally occurs below {{Convert|90|F|C|abbr=}} and has more preservative value. Hot smoking generally occurs above {{Convert|160|F|C}}.<ref name=":22" /> Most woods are [[Wood drying|seasoned]] and not used [[Green wood|green]].<ref>{{cite web|url=https://bbq.tamu.edu/2016/01/07/seasoned-wood-for-smoking-barbecue/|title=Importance of seasoned wood for smoking barbecue|last=Savell|first=Jeff|date=2016-01-07|website=Texas Barbecue|language=en-US|access-date=2019-07-27}}</ref> There are many types of wood used for smoking; a partial list includes:<ref>{{cite web|url=https://www.thespruceeats.com/choose-right-wood-barbecue-smoke-331529|title=Choose the Right Wood for Your Smoker|website=The Spruce Eats|language=en|access-date=2019-07-27}}</ref>
* Woods with a mild flavor: [[Alder]], [[apple]], [[apricot]], [[Fraxinus|ash]], [[birch]], [[cherry]], [[maple]], [[peach]], [[pear]].
* Woods with a medium flavor: [[Almond]], [[hickory]], [[pecan]], [[Quercus stellata|post oak]], [[Lithocarpus|pasania]].
* Woods with a strong flavor: [[Acacia]], [[Juglans nigra|black walnut]], [[Prunus virginiana|chokecherry]], [[Vitis|grapevine]], [[mesquite]].
* Other woods and organic matter: [[Avocado]], [[Laurus nobilis|bay]], [[beech]], [[Juglans cinerea|butternut]], [[Cupaniopsis anacardioides|carrotwood]], [[camphor]], [[castanopsis]], [[chestnut]], [[Thyine wood|citrus woods]], [[Populus|cottonwood]], [[Malus|crabapple]], [[Ficus|fig]], [[guava]], [[Eucalyptus|gum]], [[Celtis|hackberry]], [[Prosopis pallida|kiawe]], [[Syringa vulgaris|lilac]], [[Arbutus|madrone]], [[Morus (plant)|mulberry]], [[olive]], [[peat]], [[plum]], [[persimmon]], [[Allspice|pimento]], [[Camellia sinensis|tea]], and [[willow]].

==Types==
===African fish smoking===
[[File:Smoking fish near Dakar, Sénégal (west Africa) (2290515874).jpg|thumb|Smoking fish near Dakar, Sénégal]]
Close to 80% of all fish caught in most [[African nations]] is [[Smoked fish|smoked]].<ref name=":8">{{Cite journal|last1=Adeyeye|first1=S. A. O.|last2=Oyewole|first2=O. B.|date=2016|title=An Overview of Traditional Fish Smoking In Africa|journal=Journal of Culinary Science & Technology|volume=14|issue=3|pages=198–215|doi=10.1080/15428052.2015.1102785|s2cid=101953296 }}</ref> Traditionally the processing and smoking of fish has been done by women.<ref>{{Cite web|url=https://www.worldfishcenter.org/sites/default/files/u24/Annex-26-Guidelines-for-Orientation-and-Training-on-Standards---Processors-and-Traders-Module.pdf|title=Methodologies and Guidelines for Training/ Orientation on Standards to Non-Standards Experts and Cross-Border Trade Compliance|website=World Fish|publisher=World Fish & ARSO|access-date=August 1, 2019|archive-date=August 1, 2019|archive-url=https://web.archive.org/web/20190801162816/https://www.worldfishcenter.org/sites/default/files/u24/Annex-26-Guidelines-for-Orientation-and-Training-on-Standards---Processors-and-Traders-Module.pdf|url-status=dead}}</ref> The primary method of smoking is [[Hot-smoking|hot smoking]], the flavor from hot smoking preferred by local consumers.<ref name=":8" /><ref name=":9">{{Cite journal|last=Tall|first=Amadou|date=5 November 1976|title=OBSTACLES TO THE DEVELOPMENT OF SMALL SCALE FISH TRADE IN WEST AFRICA|url=https://www.oceandocs.org/bitstream/handle/1834/745/Infopeche.pdf?sequence=1|journal=Infopeche|publisher=Food and Agriculture Organization of the United Nations}}</ref> Traditional smoking methods include using bamboo racks over smoky fires, mud ovens and placing the fish directly on smoldering woods and grasses.<ref name=":8" /><ref name=":9" /> Modern methods of smoking include using re-purposed [[oil drums]], [[brick oven]]s, and [[Chorkor oven]]s.<ref name=":8" />

===American barbecue (smoked)===
[[File:Smoking Meat.jpg|thumb|American barbecue]]
{{main|Barbecue}}American [[Barbecue in the United States|barbecue]]'s roots start with the [[Native American cuisine|Native Americans]] who [[smoked fish]] and game to preserve food for leaner times.<ref>{{Cite journal|last=Bennet|first=M K|date=October 1955|title=The Food Economy of the New England Indians, 1605-75|journal=The Journal of Political Economy|publisher=The University of Chicago Press|volume=LXIII|issue=5|pages=369–397|doi=10.1086/257706 |s2cid=154207490}}</ref><ref>{{Cite journal|last1=Driver|first1=Harold|last2=Massey|first2=William|date=1957|title=Comparative Studies of North American Indians|journal=Transactions of the American Philosophical Society|publisher=American Philosophical Society|volume=47|issue=2|pages=165 456|doi=10.2307/1005714|jstor=1005714|hdl=2027/mdp.39015000051691|hdl-access=free}}</ref> When [[European colonization of the Americas|Europeans]] first came to North America, they brought with them smoking techniques from Europe and [[Central Asia]] and combined those with the Native American techniques.<ref name=":22" /> American barbecue has distinct regional differences: [[North Carolina]] Piedmont style is [[pork shoulder]] with a vinegar & ketchup-based sauce; Eastern style is the [[Whole hog barbecue|whole hog]] with vinegar & pepper-based sauce; [[South Carolina]] is whole hog or shoulder with a mustard-based sauce; [[Western Tennessee]] and [[Memphis barbeque|Memphis]] are famous for its [[dry rub]] ribs, but wet is also available; [[Kentucky]] is known for their [[mutton]], pork shoulder and whole hog are also very popular; [[Kansas City]] barbecue is more about the [[Barbecue sauce|sauce]], often used with smoked pork, [[lamb and mutton|lamb]], [[Chicken as food|chicken]], [[beef]] and [[turkey as food|turkey]]. [[Beef rib]]s, [[Sausage|smoked sausage]], [[Beef brisket|brisket]] are the prevalent meats in Texas.<ref>{{cite web|url=https://www.eater.com/2016/6/16/11889444/where-to-eat-barbecue-styles|title=The American Barbecue Regional Style Guide|last=Solares|first=Nick|date=2016-06-16|website=Eater|access-date=2019-07-27}}</ref><ref>{{cite web|url=https://libraries.mercer.edu/ursa/bitstream/handle/10898/1520/Barbecue%20project.pdf;sequence=5|title=Adaptations of Barbecue|last1=Bove|first1=A.|last2=Drawdy|first2=J.|website=Mercer University|last3=Mitchell|first3=D.|last4=Moye|first4=L.|last5=Thompson|first5=S.|last6=Turnquist|first6=T.|last7=Wagner|first7=M.}}</ref>

===Bacon===
[[File:American Bacon.jpg|thumb|American "streaky" bacon]]
{{main|Bacon}}Bacon originated with ''petaso'', a Roman version of what is now called bacon.<ref>{{cite web|url=https://www.inc.com/john-boitnott/why-bacon-as-a-business-has-no-end-in-sight.html|title=The Bacon Craze Will Never End|last=Boitnott|first=John|date=2014-08-08|website=Inc.com|access-date=2019-07-28}}</ref> The [[etymology]] of the word ''bacon'' has four possibilities; the [[Old French|Franceis]] word ''bacon'', the [[Old High German|Althochdeutsch]] word ''bahho'', the [[Old Dutch|Old Low Franconian]] word ''baken'', and the [[Proto-Germanic language|Common Germanic]] word ''bakkon''.<ref>{{cite web|url=https://www.englishbreakfastsociety.com/history-of-bacon.html|title=The History of Bacon|last=Bule|first=Guise|date=2018|website=The English Breakfast Society}}</ref> John Harris of [[Calne|Calne, England]], was the first to commercialize production of bacon in the 1770s.<ref name=":0">{{cite web|url=https://englishbreakfastsociety.com/history-of-bacon.html|title=History Of Bacon|website=English Breakfast Society|access-date=July 28, 2019}}</ref> Bacon is primarily [[pork]], depending on the type; it can come from the belly, back, loin or side.<ref>{{cite web|url=https://rhssilverscribe.org/2459/features/history-of-bacon/|title=History of Bacon|last=Adamson|first=Brynne|website=The Silver Scribe|access-date=2019-07-28|archive-date=2019-07-28|archive-url=https://web.archive.org/web/20190728221724/https://rhssilverscribe.org/2459/features/history-of-bacon/|url-status=dead}}</ref> The preparation of bacon varies by type, but most involve [[curing (food preservation)|curing]] and smoking.<ref>{{cite web|url=https://meatscience.org/TheMeatWeEat/topics/processed-meats/article/2017/09/07/bacon---do-you-know-how-it-is-made|title=Bacon - Do you know how it is made?|website=meatscience.org|access-date=2019-07-28|archive-date=2020-11-12|archive-url=https://web.archive.org/web/20201112001120/https://meatscience.org/TheMeatWeEat/topics/processed-meats/article/2017/09/07/bacon---do-you-know-how-it-is-made|url-status=dead}}</ref> Some of the types of bacon include American ({{a.k.a.}} side bacon or streaky bacon), buckboard (shoulder bacon), Canadian ([[back bacon]]), British and Irish (rasher), Australian (middle bacon), Italian ([[pancetta]]), Hungarian ([[Szalonna (bacon)|szalonna]]), German ([[speck]]), Japanese (beikon), and Slovakian (oravská).<ref name=":1">{{cite web|url=https://www.oola.com/life-in-flavor/2476027/17-types-of-bacon-you-probably-havent-tried-yet/|title=17 Types of Bacon You Probably Haven't Tried Yet|date=2019-07-03|website=Oola.com|access-date=2019-07-28}}</ref><ref>{{cite web|url=https://www.thedailymeal.com/travel/ways-bacon-eaten-around-world-0/slide-2|title=Australia from 13 Ways People Eat Bacon Around the World Gallery|website=The Daily Meal|date=26 February 2018 |language=en|access-date=2019-07-28}}</ref> Bacon can also be produced from beef, lamb, and [[wild game]].<ref name=":1" /><ref>{{cite web|url=https://www.therecipe.com/different-kinds-bacon-around-the-world/|title=20 Different Kinds Of Bacon From Around The World|date=2018-11-05|website=TheRecipe|language=en-US|access-date=2019-07-28}}</ref>

===Country ham===
{{main|Country ham}}
[[File:Country ham.jpg|thumb|Country ham]]
[[Country ham]] is a popular ham originally developed by [[Thirteen Colonies|American Colonists]] who took traditional Native American fish smoking practices and used them for pork.<ref>{{Cite news|url=https://www.washingtonpost.com/archive/lifestyle/1979/09/23/country-hams-well-worth-their-salt-ham-thats-worth-its-salt/5f7d16d1-e7c1-45cb-8416-5d0e9dafe467/|title=The Washington Post|last=Northrop|first=Jo|work=September 23, 1979|access-date=July 25, 2019}}</ref> Country hams traditionally were made in the [[American Southeast]] from [[Virginia]] to [[Missouri]].<ref name=":3">{{Cite journal|last1=Rentfrow|first1=Greg|last2=Suman|first2=Surendranath|date=2014|title=How to Make a Country Ha|journal=Agriculture and Natural Resources Publications|volume=145}}</ref> Most country hams are trimmed, wrapped, [[Cured ham|cured]] in salt, sugar, pepper and various spices. In modern times, some preparations add [[nitrate]]s for [[food safety]].<ref name=":3" /><ref>{{cite web|url=https://www.eater.com/2014/10/29/7080059/feature-newsoms-country-hams|title=Ghosts in the Ham House|last=Sula|first=Mike|date=2014-10-29|website=Eater|access-date=2019-07-26}}</ref> After curing the hams are smoked for at least 12 hours, then hung to dry for 9 to 12 months. Some traditional processes can take years from curing to being ready to consume.<ref>{{Cite journal|last=Marshall|first=Howard|date=1979|title=Meat Preservation on the Farm in Missouri's "Little Dixie"|journal=Journal of American Folklore|volume=92|issue=366|pages=400–417 |doi=10.2307/540509 |jstor=540509 }}</ref>

===Finnan haddie===
[[File:FMIB 38894 Smoking Finnan Haddie.jpeg|thumb|Smoking Finnan haddie]]
{{main|Finnan haddie}}[[Finnan haddie]] is a [[Smoking (cooking)|cold smoked]] [[haddock]] that originated in medieval times in the Scottish village of [[Findon, West Sussex|Findon]].<ref name=":6">{{Cite journal|last=Hopley|first=Claire|date=September 1997|title=FINNAN HADDIE|journal=British Heritage|volume=18|issue=6|pages=56|via=EBCO}}</ref> Traditionally the haddock is smoked with [[green wood]] and [[peat]].<ref name=":6" /><ref name=":5">{{Cite web|url=http://slowfoodscotland.com/ark-of-taste/|title=Slow Food Scotland - Ark of Taste|date=11 January 2016 |language=en|access-date=2019-07-30}}</ref> Smoked finnan haddie is the colour of [[straw]], newer commercial methods of drying without smoke produce a gold or yellow colour.<ref name=":6" /><ref name=":5" /> Until the 1800s when regular rail service was established, finnan haddie remained a local dish, now it can be found in markets worldwide.<ref name=":6" />

===Katsuobushi===
[[File:枯本背節 (8517415760).jpg|thumb|Katsuobushi]]
{{main|Katsuobushi}}[[Katsuobushi]] is a key [[umami]] ingredient in [[Japanese cuisine]], with bonito flakes among its many applications.<ref>{{cite web|url=http://japanology.org/2017/04/the-8-most-important-condiments-and-ingredients-in-japanese-cuisine/|title=The 8 Most Important Condiments and Ingredients in Japanese cuisine|date=2017-04-18|website=Japanology|language=en-US|access-date=2019-07-28|archive-date=2020-10-28|archive-url=https://web.archive.org/web/20201028131114/https://japanology.org/2017/04/the-8-most-important-condiments-and-ingredients-in-japanese-cuisine/|url-status=dead}}</ref> Katsuobushi is made from [[skipjack tuna]] that is washed, quartered smoked with [[oak]], pasania, or castanopsis wood, and cooled repeatedly for a month.<ref>{{Citation|last=Travis Wall|title=Japanology Plus 2016 12 0 Katsuobushi|date=2017-04-28|url=https://www.youtube.com/watch?v=MbX9fq5M_pk|access-date=2019-07-28}}{{cbignore}}{{Dead YouTube link|date=February 2022}}</ref> Some producers will spray the fish with [[Aspergillus glaucus]] to promote further drying.<ref>{{Cite journal|last=Hesseltine|first=C. W.|date=1965|title=A Millennium of Fungi, Food, and Fermentation|journal=Mycologia|volume=57|issue=2|pages=149–197|doi=10.1080/00275514.1965.12018201|pmid=14261924 }}</ref> After one to 24 months the fish will be katsu (hard) and ready for use. To make bonito flakes it is shaved very thinly using a Katsuobushi grater box.

===Montreal-style smoked meat===
[[File:schwartz smoked meat montreal.JPG|thumb|Montreal smoked meat sandwich from [[Schwartz's]].]]
{{main|Montreal-style smoked meat}}
A type of [[kosher-style]] [[Delicatessen|deli]] meat product made by salting and curing beef [[brisket]] with spices. The brisket is allowed to absorb the flavours over a week, is then [[hot smoked]] to cook through, and finally is steamed to completion. The preparation method may be similar to New York [[pastrami]], but Montreal smoked meat is cured in seasoning with more cracked [[Black pepper|pepper]]corns and savoury flavourings, such as [[coriander]], garlic, and mustard seeds, and significantly less sugar.<ref name="mtlblog.com">{{cite web|url=http://www.mtlblog.com/2014/06/10-reasons-why-montreal-smoked-meat-is-better-than-new-york-pastrami/|title=10 Reasons Why Montreal Smoked Meat Is Better Than New York Pastrami|date=13 June 2014 |access-date=7 October 2014}}</ref>

===Pastrami===
[[File:Pastrami by Wise Sons. (14519474073).jpg|thumb|Pastrami]]
{{main|Pastrami}}[[Pastrami]] is most often made with beef [[brisket]]; it can be made with other cuts of beef.<ref name=":03">{{Cite journal|last=Benkerroum|first=Noreddine|title=Traditional Fermented Foods of North African Countries: Technology and Food Safety Challenges With Regard to Microbiological Risks|url=https://www.academia.edu/25785321|journal=Comprehensive Reviews in Food Science and Food Safety|language=en|volume=12|issue=1|pages=54–89|issn=1541-4337|doi=10.1111/j.1541-4337.2012.00215.x|year=2013|doi-access=free}}{{Dead link|date=March 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref><ref name=":12">{{Cite book|title=Umami : unlocking the secrets of the fifth taste|last=Mouritsen |first=Ole G.|isbn=9780231168915|oclc=932317386|date=2015-01-11|publisher=Columbia University Press }}</ref> The meat is cured in a [[brine]] (most often dry), after drying, it is coated in [[spice]]s and smoked.<ref name=":12" /> Smoking can be done by either cold smoking or hot smoking.<ref name=":12" /> Pastrami evolved from the [[Huns|Turkish Huns]] who would tenderize and dry meat under their saddles.{{citation needed|date=May 2023}} [[Armenians]] saw what the Huns had done and created [[Pastirma|basturma]] that was spiced and air-dried meat.<ref name=":22">{{Cite journal|last=Durham|first=T. R.|date=2001-02-01|title=Salt, Smoke, and History|url=https://gcfs.ucpress.edu/content/1/1/78|journal=Gastronomica: The Journal of Critical Food Studies|language=en|volume=1|issue=1|pages=78–82|issn=1529-3262|doi=10.1525/gfc.2001.1.1.78|access-date=2019-07-24|archive-date=2022-03-14|archive-url=https://web.archive.org/web/20220314122057/https://gcfs.ucpress.edu/content/1/1/78|url-status=dead|url-access=subscription}}</ref> [[Romanians]] first started brining, spicing, and smoking the beef and created what is now called pastrami.<ref name=":22" /> When [[Romanian Jews]] immigrated to the United States, Canada, and Great Britain in the late 1800s, they carried that tradition of pastrami with them.<ref name=":22" /> The Romanians that immigrated to the United States, mostly settled in [[New York City]] area and developed the classic New York Pastrami.<ref>{{cite web|url=https://unreachednewyork.com/wp-content/uploads/2012/11/Romanian-Profile-Final.pdf|title=Romanians in the New York Metro Area|last=All Peoples|first=Initiative|date=July 2009|website=Unreached New York|access-date=July 24, 2019}}</ref> Those that immigrated to Canada mostly settled in [[Montreal]] used a different brining technique and spices and called it [[Montreal-style smoked meat|smoked meat]].<ref>{{Cite book|title=Cured, fermented and smoked foods : proceedings of the Oxford Symposium on Food and Cookery 2010|last=Saberi, Helen.|date=2011|publisher=Prospect Books|isbn=9781903018859|oclc=767899626}}</ref> Pastrami is still produced in [[Southwest Asia]] and the [[Middle East]] and is called [[Pastirma|Pastirma, basterma or basturma]].<ref name=":03" /> While customarily made with beef, in other regions it can be made with lamb, [[goat]], [[Water buffalo|buffalo]], and [[camel]].<ref name=":03" /> [[Corned beef|Corned or salt beef]] uses a similar brine and spices, but is not smoked.<ref name=":12" />

===Zhangcha duck===
[[File:Zhangcha tea smoked duck.jpg|thumb|Zhangcha duck]]
{{main|Zhangcha duck}}[[Zhangcha duck]] is a dish from [[Sichuan cuisine|Sichuan]] Province in southwestern China made from the Chengdu Ma duck.<ref>{{cite web|url=http://www.unesco.org/new/fileadmin/MULTIMEDIA/HQ/CLT/pdf/CNN_Chengdu_Application_Gastronomy_EN.pdf|title=Chengdu's Application to Join the UNESCO Creative Cities Network as a City of Gastronomy|date=February 2008|website=The United Nations Educational, Scientific and Cultural Organization}}</ref> The duck is [[Marination|marinated]] in a [[Pickling|pickling liquid]] then smoked with [[Camphorosmeae|camphor]] and tea leaves.<ref name=":2">{{cite web|url=https://www.weiwenku.org/d/104298982|title=Sichuan Cuisine and Snakes 四川菜與小吃|website=中國傳統文化詞彙 (Chinese traditional culture vocabulary)|access-date=27 July 2019}}</ref> After smoking, the duck is [[Deep frying|deep fried]], boned and served over [[rice]].<ref name=":2" />

==Health concerns==
One study has shown an association between the frequency of consumption of smoked foods and [[intestinal cancer]].<ref name="Fritz">{{Cite journal |last1=Fritz |first1=W. |last2=Soós |first2=K. |title=Smoked food and cancer |journal=Bibliotheca Nutritio et Dieta |volume=29 |issue=29 |pages=57–64 |year=1980 |pmid=7447916 |doi=10.1159/000387467 |series=Forum of Nutrition |isbn=978-3-8055-0621-2 }}</ref> However, the study was restricted to a small Slovenian population in Hungary, where the local smoke curing process produces levels of contaminants roughly eight times as high as standard processes elsewhere.<ref name="Fritz" />  The use of soft woods is discouraged, as the resins in softwood increases the concentration of [[polycyclic aromatic hydrocarbon]]s (PAHs) that are known carcinogens.<ref name=":7" />

==See also==
{{div col|colwidth=30em}}
* [[African longfin eel]]
* [[Atlantic mackerel]]
* [[Beef jerky]]
* [[Black Forest ham]]
* [[Brési]]
* [[Cod as food|Cod]]
* [[Cecina (meat)|Cecina]]
* [[Charcuterie]]
* [[Deli meat]]
* [[Gammon (meat)|Gammon]]
* [[Herring as food|Herring]]
* [[List of smoked foods]]
* [[Smoked salmon|Salmon]]
* [[Suho meso]]
* '''''<small>{{portal-inline|Food}}</small>'''''
* '''''<small>{{portal-inline|Cooking}}</small>'''''
{{Div col end}}

==References==
{{reflist}}

==External links==
* {{Commons category-inline|Smoked meat}}
* {{Cookbook-inline|Smoking}}

{{Meat}}
{{Authority control}}

[[Category:Smoked meat| ]]
[[Category:Jewish cuisine]]
[[Category:Cuisine of Louisiana]]
[[Category:Lunch meat]]
[[Category:Sandwiches]]
[[Category:Cuisine of Montreal]]
[[Category:Cuisine of Quebec]]
[[Category:Cuisine of the Southwestern United States]]