Production of smoke


  • To minimize the production of carcinogenic substances, combustion temperature of 340°C appears to be reasonable.
  • Although combustion temperature of 400°C is desirable for maximum production of phenols, this high temperature also favours the formation of benzapyrene and other polycyclic hydrocarbons.
  • As soon as the smoke is generated numerous reactions and condensations occur.
  • Aldehydes and phenols condense to form resins, which represents about 50 per cent of the smoke components and are believed to provide most of the colour in smoked meats.
  • Formaldehyde appears to be the chief bactericidal substance.
  • After completion of smoking the meat product (Usually bacon) is chilled and the product can be labeled ready to eat under USDA inspection.
  • It must be maintained at an internal temperature of not less than 140°F for a period of 30 minutes.

Deposition of smoke on meat

  • The smoke density, velocity and relative humidity of smoke air and the surface of the product being smoked influence the amount and rate of deposition of smoke.
Last modified: Sunday, 10 April 2011, 10:56 AM