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by 0 · May 17, 2014 at 07:55 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 07:55 AM

I love kippers and yes, they are very nutritious.

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by 384 · May 27, 2013 at 08:32 AM

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 1244 · February 15, 2013 at 07:37 PM

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 03:21 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 12108 · January 22, 2013 at 12:53 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 03:21 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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by 1230 · January 16, 2013 at 10:10 PM

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 10067 · November 17, 2012 at 10:30 PM

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 1881 · April 30, 2012 at 02:59 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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tamara_yapp 0 · April 30, 2012 at 02:59 AM

Its important to eat the right fermented foods.. Prepared the way your ancestors made them. Look up www.realfoodreallife.tv They ferment raw organic Non GMO veggies, grains and sea veggies.. Amazing stuff...

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by 768 · October 07, 2013 at 11:54 AM

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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andrew 0 · October 07, 2013 at 11:54 AM

Makes a DIVINE soup with Jerusalem Artichokes (sunchokes). Take about 1 lb artichokes, peeled and chopped, 1 onion chopped, place in sauce pan and just cover with chicken stock. Simmer until soft, then stir in 2 to 3 ounces smoked salmon... (more)

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by 4275 · April 09, 2013 at 08:01 PM

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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Brian_34 0 · April 09, 2013 at 08:01 PM

http://www.makingbaconathome.com/

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by 24343 · November 10, 2010 at 07:24 PM

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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Ambimorph 0 · November 09, 2010 at 02:18 PM

New on the AGEs debate, an article from Ned Kock: High-heat cooking will AGE you, if you eat food deep-fried with industrial vegetable oils (more)