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Articles by Adam Marianski

• Is Smoking Meat A Dying Art?
  Smoking meat is slowly disappearing as a preservation method but will always be popular in the back of a home owner’s house who cares for a superior and chemical free product. Nowadays it is less practiced by commercial meat processors who invented faster methods to induce the smoky flavor into meat products.
  Published 21Oct2007, viewed 764 times

• Why Did We Smoke Meats With Cold Smoke?
  Cold smoking is a popular subject on meat forums and there are different schools of thought when the temperature is concerened. This article explains the cold smoking method and temperatures as practiced in Europe for centuries.
  Published 14Oct2007, viewed 788 times

• Why Smoked Meats Are More Popular in Europe
  Smoking meats was performed with their preservation in mind and the taste of the final product played a secondary role. The article explains why food preservation was of more importance in Europe than in the USA.
  Published 11Oct2007, viewed 1040 times

• Why Did We Make Better Sausages Before?
  Meat technology might be considered one of a very few branches of science where progress has created a lower quality product. Today’s ham or sausage may look pretty and may have a very long storage life but its taste and flavor does not even come close to the products of the past.
  Published 08Oct2007, viewed 308 times

• The Perfect Sausage Recipe
  It is surprising how much importance is given to a sausage recipe and how little weight is assigned to the rules that govern the making of a sausage. If you follow the basics you will always make a great sausage. It is like roasting a chicken; it needs salt and pepper and it always comes out perfect unless one falls asleep while watching television.
  Published 04Oct2007, viewed 375 times

• Smoking, barbecuing, grilling – what is the difference?
  In the USA barbecue or grill units are popular and are carried by most department stores. Many people who buy them boast that they are going to smoke meats over the weekend. Most of those factory made units have a built-in thermometer that starts reading from 200º F (94º C) but this temperature is too high for traditional smoking.
  Published 01Oct2007, viewed 513 times

• The Mystery of Polish Sausage - What is Kielbasa?
  Most people think that kielbasa is the name of a particular Polish sausage which is not correct. Manufacturers use the name kielbasa to gain the credibility of a consumer and most books and Internet sites provide recipes which have little in common with sausages made in Poland.
  Published 30Sep2007, viewed 564 times

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