Nowadays we smoke meat (and fish, cheese, sometimes baked beans or mac and cheese, spices like paprika or salt…) for the flavor. As simple dwellings lacked chimneys, these structures would probably have become very smoky. In some countries, these time honoured techniques form part of the essential yearly ritual of preserving fish and meat, especially in autumn to provide protein over the winter when hunting proves less bountiful. The Romans also learned that the nitrate was the cause of the pinkish red tint to their meat. Smoking, Curing and Drying. Slow cooking (smoking) meat has the opposite effect on collagen, instead of tightening the molecules it melts them. Greeks and Romans Salt Cure In 200 B.C., the Greeks and the Romans began to cure their meats with salt. Enjoy the site! The practice may have started as early as the stone age and was probably discovered by accident when food was left out in the sun. Spaniards discovered that people on the Caribbean islands were using small smoky fires to drive away insects and dry their meat. Smoking is a method of cooking meat … Historically, the smoking of meat dates back to when people first lived in caves. The Romans orginially learned from the Greeks. History. Basically, a smoker and a grill are polar opposites. 200. It was one of the first food preparation techniques. Jeff's Rubs and Sauce. The History of Meat Preservation Timeline created by allyson.angermeier. What you know about the history of smoked brisket in Texas is probably wrong. But back in the time smoking was used to preserve food – before salt, before the terrible chemicals that they are using now, before pickling and fermenting – first was the smoking. History of Smoked Meat Food was originally smoked as a means to preserve it. When food is smoked as a way of preservation, it is typically done with the combination of smoke and heat. The discovery of fire would have made the smoking of foods more prevalent. These three techniques are all designed to in some way remove water from food, in order to stave off the growth of bacteria and slow down the degradation process. Jeff Phillips here.. owner and originator of the smoking-meat.com website. The smoking of meat, fish, and poultry has become increasingly popular as a food preparation method. Fat is the true secret weapon of smoking. The practice of preserving meats in the sun has been done throughout history. However, this method can result in spoiled or bug-infested meat. When fat is cooked at high temperatures it makes meat tough, because fat tissues are full of collagen. A Brief History of Smoking Meats. Grilling meat is all about using direct hot heat for short periods of time, while the key to smoking is to use indirect heat to cook meat at a low temperature over a long period of time. 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