• Source: List of smoked foods

This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, smoked beer, and lapsang souchong tea are also smoked. Smoked beverages are also included in this list.




Smoked foods






= Beverages

=

Lapsang souchong – a kind of tea.
Mattha – an Indian buttermilk or yogurt drink that is sometimes smoked
Smoked beer – beer with a distinctive smoke flavor imparted by using malted barley dried over an open flame
Grätzer
Suanmeitang – a Chinese smoked plum drink
Scotch Whisky – some scotch is made from grains that have been smoked over a peat fire.

Smoked beverages












= Cheeses

=

Smoked cheese is any cheese that has been specially treated by smoke-curing. It typically has a yellowish-brown outer pellicle which is a result of this curing process.

Ardrahan Cheese – company that produces a smoked variety of their Ardrahan cheese
Bandel cheese
Brânză de coșuleț
Chechil
Cheddar cheese – some versions are smoked
Circassian smoked cheese
Corleggy Cheese – company that produces some versions of smoked cheese, such as their Corleggy, Drumlin and Creeny varieties
Gamonéu cheese
Gouda cheese
Burren Gold
Gubbeen Farmhouse Cheese
Idiazabal cheese
Korbáčik – type of string cheese made from steamed cheese interwoven into fine braids. Common flavors include salty, smoked and garlic.
Kwaito cheese
Lincolnshire Poacher cheese
Metsovone – produced by the Aromanians in Greece, has been a European protected designation of origin since 1996
Mozzarella – mozzarella affumicata is a term for the smoked variety
Oscypek – smoked sheep milk cheese, made exclusively in the Tatra Mountains region of Poland
Oštiepok
Palmero cheese
Parenica – traditional Slovakian cheese; a semi-firm, non-ripening, semi-fat, steamed and usually smoked cheese, although the non-smoked version is also produced
Provolone – some versions are smoked
Pule cheese – reportedly the "world's most expensive cheese" priced at 1,000 Euros per kilogram; a smoked cheese made from the milk of Balkan donkeys from Serbia
San Simón cheese
Rauchkäse
Ricotta
Rygeost – traditional Danish cheese made from soured buttermilk smoked with straw and stinging nettles
Scamorza
Sulguni – traditional Georgian salted smoked cheese
Tesyn
Wensleydale cheese – produces Oak Smoked Wensleydale

Smoked cheeses
















= Fish

=

Smoked fish is fish that has been cured by smoking. This was originally done as a preservative.

African longfin eel – has fatty flesh which is prized in a smoked or jellied dish
Arbroath smokie
Atlantic mackerel
Bokkoms
Bonga shad
Buckling
Cakalang fufu – a smoked tuna dish of the Minahasan people of Indonesia
Smoked catfish
Caviar substitutes
Lysekil Caviar – a paste made of smoked cod roe, canola oil, sugar, onion, tomato sauce and salt
Smörgåskaviar – a Scandinavian smoked fish roe spread
Cod
Finnan haddie
Goldeye
Gwamegi – Korean style smoked half-dried fish
Herring
Bloater
Blueback herring
Craster kipper
Kipper
Katsuobushi – Japanese smoked and fermented skipjack tuna (bonito)
Mullet
Pudpod – Filipino smoked fish patty usually made from anchovies
Saramură
Sardine
Scad
Smoked salmon
Lox
Sprat
Tinapa – native smoked fish delicacy in the Philippines
Traditional Grimsby smoked fish
Trout



Seafood

Smoked eel
Smoked mussel
Smoked oyster
Smoked scallop




= Meats

=

Smoked meat is a method of preparing red meat (and fish) which originates in prehistory. Its purpose is to preserve these protein-rich foods, which would otherwise spoil quickly, for long periods. There are two mechanisms for this preservation: dehydration and the antibacterial properties of absorbed smoke. In modern days, the enhanced flavor of smoked foods makes them a delicacy in many cultures.

Aliya - smoked dish originally from the Luo tribe of Kenya.
Bacon – a meat product prepared from a pig and usually cured; some versions are also smoked for preservation or to add flavor
Back bacon
Baleron, Polish smoked pork neck cut
Brési
Burnt ends – flavorful pieces of meat cut from the point half of a smoked brisket
Cecina – in Spanish, means "meat that has been salted and dried by means of air, sun or smoke"
Charcuterie
Chaudin
Dutch loaf
Elenski but
Flurgönder – a smoked head cheese
Gammon
Grjúpán
Hangikjöt
Horse meat – a major meat in only a few countries, it is sometimes smoked
Qarta – boiled and pan-fried horse rectum, it is sometimes smoked
Zhal – a Kazakh cuisine dish of smoked horse neck lard
Jeju Black pig
Jerky
Kassler
Meatloaf
Montreal-style smoked meat
Pastrami
Pickled pigs' feet
Pig candy
Pitina
Pork jowl
Oreilles de crisse
Pork tail
Rauchfleisch – German term for meat preserved by salting and cold smoking
Salo
Schäufele
Se'i
Smalahove
Sopocka
Speck
Speck Alto Adige PGI
Tyrolean Speck
Suho meso
Szalonna
Turkey bacon
Zhangcha duck



Hams


Ham
Ammerländer Schinken – a type of dry-cured (and normally smoked) ham produced in the Ammerland area of North Germany. It has PGI status under EU law.
Black Forest ham
Christmas ham – some versions are smoked
Country ham
Ham hock
Eisbein
Stuffed ham
Tasso ham
Westphalia ham

Smoked ham products











Sausages


Sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying, or smoking. Many types and varieties of sausages are smoked to help preserve them and to add flavor.

Ahle Wurst – a hard pork sausage made in northern Hesse, Germany. Its name is a dialectal form of alte Wurst – "old sausage".
Alheira
Amsterdam ossenworst
Andouille
Bierwurst
Bockwurst
Bologna sausage and barbecue bologna
Boudin
Breakfast sausage
Cabanossi
Chinese sausage – a generic term referring to the many different types of sausages originating in China
Chorizo
Ciauscolo
Debrecener
Embutido
Farinheira
Frankfurter Würstchen
Half-smoke
Hungarian sausages – The cuisine of Hungary produces a vast number of types of sausages.
Isterband
Kielbasa
Knackwurst
Knipp
Kochwurst
Kohlwurst
Krakowska
Kulen
Lebanon bologna
Linguiça
Liverwurst
Braunschweiger
Loukaniko
Lukanka
Lucanica
Mettwurst
Morteau sausage
Nădlac sausage
Pinkel
Rookworst
Salami
Skilandis
Sremska kobasica
Summer sausage
Teewurst
Vienna sausage
Winter salami

Smoked sausages
















= Spices

=
Liquid smoke
Merkén
Paprika
Smoked salt

Smoked spices
















= Other

=
Alinazik kebab – a Turkish smoked eggplant dish
Baingan bharta – an Indian smoked eggplant dish
Chipotle – smoke-dried jalapeño chili pepper popular in Mexico and the American Southwest
Jallab – a Middle-Eastern fruit and rose syrup smoked with Arabic incense
Smoked egg – smoked quail or other fowl eggs
Smoked garlic – popular in several areas of the world
Smoked plum – an East Asian smoked fruit also used to make the Korean medicinal tea, Jeho-tang

























See also






= In cuisines

=
Naga cuisine
Yamal cuisine – Hot smoked fish




References



Media related to Smoked food at Wikimedia Commons
Media related to Smoked cheeses at Wikimedia Commons
Media related to Smoked fish at Wikimedia Commons
Media related to Smoked meat at Wikimedia Commons
Media related to Smoking (cooking) at Wikimedia Commons

Kata Kunci Pencarian:

• Kontaminan pengolahan makanan
• List of smoked foods
• Smoking (cooking)
• Smoked egg
• Smoked salt
• Smoked cheese
• List of dried foods
• Smoked fish
• Smoked salmon
• Smoked meat
• Andouille