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Article: Guide to smokehouses: smoke signals; Continual improvements in smokehouse technology have processors blowing their stacks.(NP 2007 PLANT OPERATIONS ISSUE)
- Article from:
- The National Provisioner
- Article date:
- December 1, 2006
- Author:
CopyrightCOPYRIGHT 2006 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Over the years, many meat and poultry operations have gone up in smoke--in a good way. As technologies have continually advanced to refine the centuries-old practice of smoking meat, processors seeking to boost efficiency and enhance the quality of their products often invest in new or upgraded smokehouses.
For companies that offer smoked products, whether hams, sausages, bacon, deli meats, meat snacks or other proteins, smokehouses are the lifeblood of the operation. The smokehouse is where it all happens, from sealing in flavor, to imparting a signature appearance, to enhancing the safety of the meat.
"The bulk of the process is used to engender or set ...