Basically, a smoker and a grill are polar opposites. It was one of the first food preparation techniques. The smoking of food likely dates back to the paleolithic era. The History of Meat Preservation Timeline created by allyson.angermeier. Enjoy the site! The Romans also learned that the nitrate was the cause of the pinkish red tint to their meat. Historically, the smoking of meat dates back to when people first lived in caves. As simple dwellings lacked chimneys, these structures would probably have become very smoky. The discovery of fire would have made the smoking of foods more prevalent. 200. Spaniards discovered that people on the Caribbean islands were using small smoky fires to drive away insects and dry their meat. History of Smoked Meat Food was originally smoked as a means to preserve it. In Science and Technology. Grilling meat is all about using direct hot heat for short periods of time, while the key to smoking is to use indirect heat to cook meat at a low temperature over a long period of time. This site is packed full of recipes, how-to information and resources to help you learn how to smoke meat and I'm so glad you found your way here. Smoking processes and methods have been passed down through generations and are still very much in use today around the world. These three techniques are all designed to in some way remove water from food, in order to stave off the growth of bacteria and slow down the degradation process. Smoking, Curing and Drying. When fat is cooked at high temperatures it makes meat tough, because fat tissues are full of collagen. But back in the time smoking was used to preserve food – before salt, before the terrible chemicals that they are using now, before pickling and fermenting – first was the smoking. In some countries, these time honoured techniques form part of the essential yearly ritual of preserving fish and meat, especially in autumn to provide protein over the winter when hunting proves less bountiful. Nowadays we smoke meat (and fish, cheese, sometimes baked beans or mac and cheese, spices like paprika or salt…) for the flavor. Welcome to Smoking Meat!! Greeks and Romans Salt Cure In 200 B.C., the Greeks and the Romans began to cure their meats with salt. Jeff's Rubs and Sauce. History. The Romans orginially learned from the Greeks. The practice of preserving meats in the sun has been done throughout history. A Brief History of Smoking Meats. The practice may have started as early as the stone age and was probably discovered by accident when food was left out in the sun. When food is smoked as a way of preservation, it is typically done with the combination of smoke and heat. 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