Preservation - Smoke is a antimicrobial and antioxidant, but smoke alone is insufficient for preserving food by itself. The main problem is that the smoke compounds adhere only to the outer surfaces of the food; smoke doesn't penetrate very far into meat or fish. As mentioned earlier, smoking is carried out for its flavour enhancement qualities. Smoked salmon for instance undergoes a process of salt or brine curing before being subjected to the cold smoke.
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