Smoked Meat Recipes

Smoking has been practiced since ancient times for the preservation of highly perishable foods. In addition to preservation, it also adds a wonderful flavor to meat, poultry, fish, and other foods. Smoke contains certain chemical compounds that inhibit the growth of harmful bacteria.

Carbonyl compounds present in smoke significantly provide a distinctive aroma and flavor to smoked meat. Carbon monoxide and carbon dioxide contribute to produce the bright red pigment. Phenolic compounds present in smoke play an important role in protecting the fat from oxidizing and becoming rancid.

Ingredients

• 1 whole boneless smoked chicken breast (fat and skin removed)
• 2 shallots (minced)
• 2 bunches of arugula
• 2 teaspoons, minced parsley leaves
• 1 tablespoon, white-wine vinegar
• 1 cup, cantaloupe balls
• 1 cup, honeydew melon balls
• ¼ cup, vegetable oil
• 1½ teaspoons, minced fresh tarragon leaves
• Tarragon sprigs for garnish

Directions
Discard coarse stems of arugula and wash its leaves thoroughly. In a large bowl, mix together vinegar, shallots, minced tarragon, and parsley. Add pepper and salt to taste. Then add oil in this mixture. Mix well, until emulsified.

Add the chicken, arugula, cantaloupe balls, and melon balls to the salad. Toss the salad, until it is mixed well. Garnish it with tarragon springs, before serving.

Ingredients

• 4 smoked pork chops
• ¾ teaspoon, thyme leaves
• 1 lb cherry or grape tomatoes (3 cups)
• 2 tablespoons, green-olive paste
• 2 cans, cannelloni or other white beans (rinsed and drained)
• 1 garlic clove (mashed)
• 4 tablespoon, olive oil (divided)

Directions
In a heavy skillet, heat 3 tablespoons of oil over medium-high heat. Add garlic and tomatoes to the oil. Lightly press tomatoes occasionally. Cook for about 5 mins, until the tomatoes start to burst. In a heavy skillet, heat remaining of 1 tablespoon oil over medium-high heat. Then add pork chops to it and brown them on both sides for about 4 mins.

Add beans, olive paste and thyme into tomato paste. Add pepper and salt to taste. Mix it well. Cover and cook for about 2 minutes. Then, add pork chops to this mixture and cover and cook for about 2 minutes.

Ingredients

• 11 lb hickory-smoked ham steak, fat trimmed (meat cut into ½-inch dice)
• 5 cups, frozen baby lima beans
• 2 tablespoons, golden brown sugar
• 1 ½ cups, coarsely chopped green tomatoes or unripe red tomatoes
• 2 cups, low-salt chicken broth
• 12 whole black peppercorns
• 2 tablespoons, butter

• 6 whole allspice
• 1 large onion (chopped)
• 2 whole cloves
• 3 large fresh summer savory sprigs
• 1 teaspoon, hot pepper sauce
• 2 tablespoons, Dijon mustard
• 2 tablespoons, chopped fresh Italian parsley

Directions
Wrap and tie allspice, peppercorns, cloves, and savory in a cheesecloth. In a large pot, melt butter over medium-high heat. Add onion and fry for about 5 minutes, until it starts to soften. Add tomatoes and cook for about 3 minutes. 

Then stir in ham, frozen lima beans, brown sugar, Dijon mustard, and spice packet. Then, add chicken broth and gently boil uncovered, until lima beans become tender. Keep boiling for about 25 minutes, until ½ cup liquid is absorbed. Then add hot pepper sauce. Add pepper and salt for seasoning. Transfer to a large bowl and sprinkle with Italian parsley.