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2019 IL Meat Processors Smoke Presentation

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2019 IL Meat Processors Smoke Presentation The Science of Smoke 2019 IAMP/IMPPA Convention Dale R. Woerner, Ph.D. Associate Professor Cargill EnDoweD Professor in Sustainable Meat Science Department of Animal anD FooD Sciences Texas Tech University, Lubbock, TX [email protected] Got Smoke? Smokers 2013 – Several smokers from Pits by Klose 1 Backyard BBQ Serving the Meat Dry or Wet 2 Serving the Meat Dry or Wet Why do we Smoke Meats? • Sensory Properties: • Flavor • Color • Aroma • Preservation: • Antioxidant • Antimicrobial • Skin formation 3 Smoked Meat Technologies An ancient food preservation technique History • Prehistoric: flavor & for drying and warding off flies (fish & game). • Ancient: preservation & flavor. • Romans/Etruscans: Parma ham (100 B.C. - Cato’s writing), fish, cheese • Greeks: fish • Gauls: pork • Americas: fish, game • Colonial America: preservation & flavor. Examples: • Pork: Example - Virginia Country Ham • Venison • Fish Courtesy, The Colonial Willamsburg Foundation Smoked Meat Technologies An ancient food preservation technique Colonial America & 17-18th Century Europe - “Smoak-houses”, “Meat houses”, & In-home “smoaking” Meats hung for 2+ weeks above the fire. Product was Colonial WilliamsBurg “Smoking Closets” in then moved to another Virginia: 12 original & 50 Home Chimney Flues location in the smokehouse reconstructed smoak/meat for up to 2 years. houses - wooden & brick construction Sources: Wedlinydomowe.com 4 Smoked Meat Technologies An ancient food preservation technique Barbequers, Restaurants, & Home Chefs: Photos Used with Permission by: PolyScience, www.cuisinetechnology.com; ©Weber-Stephen Products Co.; Southern-Pride.com; "MeAt Smoking And Smokehouse Design,” Publisher: BookmAgic LLC; Wood Smoke Types - Definition 1. Traditional Wood Smoke (Naturally smoked) - smoke generated from the burning of hardwoods, hardwood dust, corn cobs, mesquite, etc. Vaporous and condensed smoke phases are transferred to the smokehouse and meat products. 2. Natural Smoke Condensates (NSCs) - smoke that has been cooled and condensed to form a liquid – a process identical to that of traditional smoke being applied to a meat product. 5 Smoke Flavor Profiles ● Primary Smoke Descriptors: • Smoky - The penetrating, dark brown, acrid aromatic of charred wood. • Ashy - Black, charred aromatic associated with residue of unwashed ashtrays. • Scorched - Aromatic associated with charring or burning. • Creosote - Tarry, phenolic aroma associated with smoke and solvents. • Green Wood - Aromatic associated with green wood/small young branch wood. ● Secondary Smoke Descriptors: • Salty • Sweet • Sour • Bitter • Astringent What about the wood? 6 Common Fuels Heat Flavor Generating Generating • Wood • Charcoal – Logs • Gas – Chunks – Chips – Propane – Pellets/Pucks – Natural • Charcoal • Electricity – Lump – Pressed • Wood Briquets Traditional Wood Smoke – Fuel Sources & Quality Factors 1. Smoke Fuel Sources: a. Hardwoods - hickory, mesquite, alder, maple, oak, cherry, poplar, apple, beech, etc. b. Softwoods - from conifers. Ex.pine, cedar, spruce, etc. c. Corncobs 2. Smoke Fuel Forms: a. Logs - used in Pit-style house or Smoker b. Sawdust & Wood Chips - used in generator 3. Factors affecting Smoke Quality a. Wood or Fuel Source b. Generation Temperature - Recommended range: 600°F - 650°F 1. Acids: 400-500°F 2. Phenols & Carbonyls: 600°F 3 Polycyclic Hydrocarbons: 750°F c. Air flow d. Moisture: #Moisture, $ Phenols, Acids, & Carbonyls. Cabinet Photo Courtesy of: Southern-Pride.com; 7 Smoke and Spice Wood Type Characteristics Good Food Matches Hickory Pungent, smoky, bacon-like flavor. Beef, Pork, chicken, game, ham, cheese. Pecan Rich and more subtle than hickory, but similar. Beef, pork, chicken, lamb, fish, cheeses. Burns cool, so ideal for very low heat smoking. Mesquite Bitter, more bold flavor than hickory. Tends to Grilled meats, especially beef. Most burn hot, so use carefully. vegetables. Alder Delicate flavor that enhances lighter meats. Salmon, swordfish, other fish. Also good with chicken and pork. Oak Forthright but pleasant flavor. Blends well with Beef (particularly brisket), poultry, a variety of textures and flavors. pork. Maple Mildly smoky, somewhat sweet flavor. Try Poultry, vegetables, ham. mixing maple with corncobs for ham or bacon. Cherry Slightly sweet, fruity smoke flavor. Poultry, game birds, pork. Apple Slightly sweet but denser, fruity smoke flavor. Beef, poultry, game birds, pork (particularly ham). Peach or Pear Slightly sweet, woodsy flavor. Poultry, game birds, pork. Grape vines Aromatic, similar to fruit woods. Beef, turkey, chicken. Wine barrel chips Wine and oak flavors. A flavorful novelty that Beef, turkey, chicken, cheeses. smells wonderful, too. 2013 - Portions derived from Weber Inc., website Wood Smoke Composition - Definition 1. What is Smoke? a gas or vapor derived from the combustion of wood. 2. Why is it visible? steam and organic compounds condense in the atmosphere 3. Source of Smoke Compounds in Wood: a) Cellulose (40-45% of wood): carbonyls b) Hemicellulose (20-35% of wood): acids, carbonyls c) Lignin (18-30% of wood): phenols 8 Natural Wood Smoke Components Traditional Wood Smoke The gas gives it a ring. • Gaseous Phase ● Smoke Ring is created when NO2 is absorbed into the meat surface and reacts to • NO form nitrous acid. • Liquid Phase • Tars – largest component The flavor is in the JUICE!! Acids • ● Smoke flavor is from the liquid phase of • Phenols smoke • CarBonyls ● Phenols deliver unique smoke flavor • Solids ● Humidity and surface moisture are key • Ash ● High humidity is critical • Organic Matter ● A moist surface delivers more flavor Smoke Ring 9 The Smoke Ring ● Smoke ring comes from Nitrogen (N) in the wood and the Oxygen (O) and Hydrogen (H) in the atmosphere and meat ● When the 2 meet they form HNO2 (nitrous acid) which penetrate the meat to form a pink “smoke ring” ● Basically…wood + air + meat = smoke ring Increasing Smoke Flavor ● Humidity and surface moisture are critical ● Surface moisture captures the liquid phase of smoke and continuously bastes the product with the flavor components of smoke. • High relative humidity • Fuller smokers/pits (or pans of water to replace missing product) • Slow/low air movement (fogs of smoke) • Apply smoke in the early stages of cooking before surface moisture is gone 10 Increasing Smoke Flavor ● Modest dry bulb temperatures (low and slow) • Searing or sealing the surface of the product locks juices in BUT slows or even stops smoke penetration • Surface proteins denature or seal at 145 – 150 F • Really should be managed with thinner meats (e.g. ribs) Increasing Smoke Flavor ● Wood • Wood burning at 500 – 600 F generates the greatest amount of smoke • Hot burning wood burns in excess of 1,000 F • Larger wood logs and large wood chunks burn more slowly and cooler generating greater volumes of smoke • Round logs burn more slowly and generate more smoke than split logs • Smoke represents unburned fuel/wood hence the term smoldering • Greener or wetter woods generate more dense smoke 11 Smoke and Spice Seasoning the Meat – Rub Smoking Chart Type of Meat Smoking Temp Time to Complete Finished Temp Brisket (Sliced) 225°F 1.5 hours/pound 180 degrees Brisket (Pulled) 225°F 1.5 hours/pound 195 degrees Beef Ribs 225°F 3 hours 175 degrees Pork Butt (Sliced) 225°F 1.5 hours/pound 175 degrees Pork Butt (Pulled) 225°F 1.5 hours/pound 190-205 Whole Chicken 250°F 4 hours 167 degrees Chicken Thighs 250°F 1.5 hours 167 degrees Chicken Quarters 250°F 3 hours 167 degrees Whole Turkey 12 lbs. 240°F 6.5 hours 170 degrees Turkey Leg 250°F 4 hours 165 degrees Meat Loaf 250 -300°F 3 hours 160 degrees Spare Ribs 225-240°F 6 hours 172 degrees Baby Back Ribs 225-240°F 5 hours 168 degrees 2012 - Smoking Meat: The Essential Guide to Real Barbecue – Jeff Phillips 12 A Nice “Extra” to Have Round Loin Rib Chuck 13 Thin Meats or Loose Meats Tri-tip Skirt Flank Plate Brisket Trending BBQ Cuts Brisket Flat – Brisket Point (Web) – Brisket, Deckle Off Pectoralis profundi Pectoralis superficialis Clod Heart - Triceps brachii Block Ready Chuck Roll 14 Trending BBQ Cuts Chuck Short Rib Bnls. Chuck Short Rib Chuck Flap (Edge (4 rib) - Serratus - Serratus ventralis Roast) – Serratus ventralis ventralis Plate (Navel) BBQ SirloinSIRLOIN Offerings Top Sirloin Butt Tri-Tip – Tensor fasciae latae Top Sirloin Butt, Cap (B. Top Sirloin Cap (Coulotte or femoris) Off Picanha) – Biceps femoris 15 Round BBQ Options Bottom Knuckle Round Flat Questions? 16.
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