ABSTRACT
Smoking of foods is one of the most ancient and traditional food preserving processes, and in some communities one of the most important. The use of wood smoke to preserve foods is as old as open-air drying. Smoking is a slow process and it is not easy to control as a drying process. Although it is not primarily used to reduce the moisture content of food, the heat associated with the generation of smoke also causes drying. Smoking has been mainly used with meat and fish [1]. It also can be applied to chicken [2], mushrooms [3], and cheese [4,5]. The degree of freshness and proper handling and storage conditions play a role in achieving a good quality smoked product. Presmoking treatments, such as splitting, salting, and hanging, are also used, depending on the type of product [1].
