SMOKING

All smoke contains carboxyl acid, which gives the food its smoky flavour and dark colour. Aiding in the preservation of smoked items is—

· PHENOLS – are anti-oxidants which inhibit the availability of oxygen to the bacteria.
· KETONS AND ALDEHYDES – kill yeast, mould and bacteria or deter it from forming.

TYPES OF SMOKING —

· COLD – 70 F to 100 F. not fully cooked, only attain flavour and dark colour.
· MEDIUM – 100 F to 160 F. not fully cooked.
· HOT – 160 F to 220 F. fully cooked.
· SMOKE ROASTING – takes less time.

PORK RIBS

1. SPARE RIBS – side or under belly of the pig. Very flavourful but least meat.


2. BACK RIBS – from loin section or back. Meatier then spare ribs and not as fatty.


3. COUNTRY STYLE RIBS – meatiest of all, much less bones. Cut from the loin section of pigs.