Smoke question?

chef-boy-arnie"If you can't smoke it, you probably shouldn't eat it!"

Why does smoked meat seem to (at least to me) pick up more smoke flavor if it sits in the fridge overnight?

Under smoked seems to come out perfect. Perfectly smoked seems to comes out slightly over smoked. Slightly over smoked seems to comes out too strong.

I love having smoked leftovers, but I do not like over smoked food.

11/9/1011:59 AM

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Former Member

My theory is because your taste/nose are full of smoke the day you do it. The next day they have time to clear up.

11/9/101:41 PM

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pagsMember

I get the same affect with spaghetti and sauce. Fettucini and beef stew too. You're partially right about smoked foods, but something else is going on here. I looked this up online and someone suggested the spices and flavors have more time to meld. Wasn't a professional opinion though. I've often wondered about this phenonmenon. Naturally occurs with jerky and smoked almonds also. So it does happen with smoked and nonsmoked foods.

11/9/104:19 PM

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cal 2Member

You bring up a good point Pags, I was wondering if you let a brined bird set all night in the frig to air out, if the spices wouldn't melt a little better in the meat also??

11/9/106:16 PM

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smokinmaineiacMember

My nephew's smoked trout has a stronger smokey taste after it has been frozen. Maybe cooling condenses the smoke flavor?

11/9/107:29 PM

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