If you take a look at the history of original smokehouse meal preparation, you will discover how methods have changed but the same great flavor of the early 1900’s is still being enjoyed today. Our BDSH Team take pride in the slow and low wood smoked foods and deliver the authentic taste it deserves to be cooked like. Our BDSH Team has been working since 2014, 24/7 in perfecting the Authentic SmokeHouse Techniques used in this modern era including cold & hot wood smoked meat in different types of Smokers with different type of suitable wood.
SmokeHouse
Myoglobin is the iron-containing purple pigment in meat. When the meat is exposed to air, it reacts with oxygen to develop a bright red color that you might think is blood, but isn’tA smokehouse(North American) or Smokery (British) is a building where meat or fish is cured with wood smoke. The slow cooking method is one of the healthiest ways to cook meat.
Smoked meat is a method of preparing red meat (and fish) that originates in prehistory. Its purpose is to preserve these protein-rich foods, which would otherwise spoil quickly.
Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood.
Hot and Cold Smoking
Hot smoking’ is the process where meat is slowly cooked and smoked at the same time. In a smoker, the air temperature is increased and carefully controlled to raise the meat temperature to produce a fully-cooked food product.
Smokehouse temperatures for ‘Cold smoking’ are typically done between 20 to 30 °C(68 to 86 °F). In this temperature range, foods take on a smoked flavor but remain relatively moist.
Collagen, when cooked fast, contracts and gains the texture of a rubber band making your meat tough. But if you smoke or slow roast something, like a brisket, then the collagen breaks down and melts. Rendering is what happens when the fat melts slowly while you are smoking meat or cooking something long, low, and slow.
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