Take a look at these international smoked meat traditions.
Vegetables are awesome – except for asparagus. Rice and pasta, too. Meat, however, is way more awesome; nothing can be compared to that feeling when you bite into a smoky piece of meat and your mouth gets instantly filled with all the yummy juices. It’s simply a beautiful experience. Smoked meats are something that the entire world agrees on; countries from all around the world take pride in their meats. If you share the same passion, read on as we bring you a collection of smoked meats from all around the globe. Brace your palates.
1. Brazilian Picanha
Churrasco is the Brazilian method of preparing meats. It consists of putting the meat on a skewer, then, cooking it on an open flame; that’s the basic definition. Now, a picanha is the most prized Brazilian beef cut; when cooked right, it comes out tender, juicy and strong flavored. There are so many different schools of thought on how to prepare it, the most traditional one being, rolling the cut until it forms a curved C-shape then, skewering it.
Brazilian cooking is all about simplicity. With the picanha, it is found that the fat, combined with the salt, bring out the best in the meat. So, what most churrascaria (Brazilian restaurants) do is that they build a decent charcoal fire, pick out a picanha with a good amount of fat, and season it with sal grosso (a type of coarse salt).
2. South Korean Beef/Pork Bulgogi
This is a cooking method that works with most meat cuts, but, it works best with sirloin. Keep in mind, the grilling or pan frying time differs from a cut to the other. It revolves around marinating the beef, or the pork, in a mixture of several ingredients with a constant base of soy sauce, sesame oil, sugar, pepper, and garlic.
The mixture is known to give the meat a powerful umami flavor, as well as, a unique sweetness provided by the garlic and sugar. Some people add ginger, too. After that, the meat is grilled or stir-fried.
South Korea is also well known for many BBQ spots where they do smoke their meat, and it’s amazingly delicious! If you’d like to give smoking meat a shot and have no idea where to start, do a bit of research and you’ll be surprised at how accessible the process is. A great smoking chart in kitchen byte can help you get started, and you may actually be able to replicate the meat that is made in these amazing Korean restaurants!
3. Eastern European Cold Smoked Salmon
Smoked salmon is a sought-after delicacy in most countries. With cold smoking, the meat doesn’t get cooked which means that it preserves its raw qualities. Basically, the fish is laid on a gridiron, or hung, high above dampened flames, so that only the smoke reaches the meat. Different smokehouses often burn different types of wood to add their own touch of flavor to the meat.
What is most amazing about smoked meats is the variety of techniques a person can use. If you take a close look at each culture and their smoking, and seasoning, traditions, you will be amazed at how much it can tell you about the country’s culture. For example, with the salmon, a bit of research could tell you that Jewish settlers in the UK wanted to preserve the salmon for some reason. An extra bit of research could tell you that they weren’t really aware of the existence of Scottish salmon. That’s why they went through such efforts. Meat is, indeed, awesome.
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