Smoked

Smoked

Smoked Questions

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by 384 · about 22 hours ago

So i headed to the market after finishing work late and most of the stalls were shutting down. I had to buy my fish (frozen :( ) and veg from the supermarket but the guy i usually buy my eggs and chicken in bulk from was still open. I picked up... (more)

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by 1232 · about 22 hours ago

I had some wild smoked salmon for the first time recently. It's quite nice and I would happily eat it regularly instead of fried salmon. For some reason I thought that it was healthier (more on the "raw" side?). Then I came across this article:... (more)

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Hemming 0 · February 15, 2013 at 3:21 PM

On the other hand, Sisson had this post on smoked salmon not that long ago. I haven't studied this subject in great detail. I would suspect this is highly dependent on the salmon, handling, curing, smoking etc. There are a lot of variables to take... (more)

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by 768 · about 23 hours ago

I am giving up eggs for a while to see how I feel. Since I would usually pair eggs with smoked salmon (from Trader Joe's), what other tasty meals can I make with smoked salmon? Thanks!

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Kasra 0 · November 01, 2011 at 12:42 AM

I just eat it straight up. If it were cheaper, I'd eat it every day.

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by 4295 · about 23 hours ago

I love bacon, but haven't been able to find any that looks reasonable in Sydney. In England there were literally hundreds of sources of great bacon, if only I'd take advantage of it more. All I can find is smoked bacon - is that what you eat? ... (more)

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Robert_Cranson 0 · February 25, 2011 at 12:27 AM

You'll need to source a couple of ingredients, but they're probably both found at the same place; you're neighborhood butcher shop. Tell your butcher what you're planning to do, and ask for a piece of pork belly (make sure you don't get salt pork.... (more)

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by 0 · October 19, 2014 at 4:24 AM

Hi, I have heard that sardines are really good for you and I'm wondering if kippers are just as good? The kippers I get are Bar Harbor brand and are smoked.

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andrew 0 · May 17, 2014 at 7:55 AM

I love kippers and yes, they are very nutritious.

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by 1241 · October 19, 2014 at 4:00 AM

Does anyone know where I can buy decent-quality canned smoked oysters online? I usually buy these, but they're unavailable:... (more)

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by 10176 · October 19, 2014 at 3:56 AM

I smoke a lot of meat and some vegetables, both for flavor and preservation. I use virtually no seasoning but my smokes are so heavy that the foods are coated with what I guess to be wood pyrolysis residues. Does anyone have any references on the... (more)

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April_S_ 0 · November 17, 2012 at 10:30 PM

Several studies have found a connection between smoking meat and the production of carcinogens (1, 2, 3, 4). Plus, you can look at this old thread on PH. Polycyclic aromatic hydrocarbons (PAHs) are formed by the incomplete combustion of organic... (more)

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by 1880 · October 19, 2014 at 3:32 AM

Dr. Oz had a stomach cancer doc on who claimed that consumption of fermented and smoked meats are risk factors. At least the doc mentioned that meat itself is not the problem but rather the smoking process (nitrates). No mention was made of the... (more)

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Nance 0 · January 06, 2012 at 9:43 PM

The silliest part is that all statements could be at least partially correct. If you read Mark Sisson's post on inflammation it kind of speaks to the fact that everything about life has both risks and rewards and it's all about balance. In the... (more)

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by 24523 · October 19, 2014 at 3:05 AM

Does anybody have a sense of the main methods our ancient paleo kinsmen used to cook meat? Smoked meat is delicious, but an occasional thing for me because of the polycyclic bad guys. Not a huge issue for cavemen because stomach cancer... (more)

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No_more_ 0 · November 09, 2010 at 3:23 AM

The short answer is no. It doesn't matter. I love my cavemen brethren, but they probably weren't the best of cooks. The tools they had were rudimentary. They'd cook most of their food stuffs over an open flame. It probably created a good number of... (more)

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by 12174 · October 18, 2014 at 3:54 AM

I received a meat smoker from my inlaws as a Christmas and birthday present rolled into one. I'm really excited to use this bad boy, but being a total meat smoking newb I have no idea where to start with finding some wood chips. We've seen... (more)

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Jay_15 0 · January 21, 2013 at 3:21 PM

The only real rule is to use hard wood from fruit or nut bearing treas only. I like a mix of hickory and some fruit wood (usually apple, pear, or cherry as I get those from my yard). No difference in toxic residue that should be problematic for... (more)

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