smoked meat


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smoked meat

n
(Cookery) Canadian highly seasoned cured beef, usually cut from a brisket
Translations
savuliha
References in classic literature ?
Strengthened by this vision and stimulated by the fact of Wade's increasing weakness, they had sold their few possessions, except the simplest necessities for camping, had made a canvas cover for their wagon, stocked up with smoked meat, corn meal and coffee, tied old Brindle behind, fastened a coop of chickens against the wagon-box and, without faltering, had made the long pilgrimage.
The company makes sausages, smoked meat and fresh meat.
Chrisostomos Kafkalia and his two daughters are keeping alive the Pitsilia region's tradition of smoked meat specialities -- a tradition that stretches back to long before the Venetian period.
'Apart from fresh meat, we also offer smoked meat and poultry, chicken, eggs, vegetables, coconut milk and other fresh produce to help the people prepare for Aidilfitri,' he said.
The reason is the cultural phenomenon of processing and eating meat and smoked meat that contain many carcinogens, he explained.It takes 15 to 20 years for colon cancer to reach the malignant stage.
We will do smoked meat like pulled pork and briskets as well as Napoli pizzas and Sunday dinners.
2 YA Dept--Meat 2.0% 1.8% Beef 2.2% 1.7% Chicken 2.7% 5.5% Pork -1.6% -6.2% Turkey 0.3% 0.3% Smoked Meat -1.6% -4.1% Bacon 6.8% 11.3% Sausage--Dinner 2.2% 1.5% Sausage--Breakfast 5.4% 6.2% Franks -0.4% -3.1% All Other -1.6% -5.8% Protein/Category Dollar Sales % Dollar Share Change vs.
After roasting meat, cut off the charred meat surfaces and avoid smoked meat, for these are the sources of PAHs and maillard reaction products.
Hands down the all around favorite, besides the smoked meat, would be the fries.
A new study shows a link between higher consumption of barbecued, grilled, and smoked meat and increased risk of mortality for survivors of breast cancer.
A method for determining the PAHs levels in commercial smoked meat and fish products from polish market was reported [14], PAHs were determined in grilled meat [15], in smoked fish [16] and B[a]P in smoked meat products [17, 18],in meat products smoked with different types of wood and smoking spices [19], and in Swedish smoked meat and fish [20].
The MLs for smoked meat and fish products smoked from 1.9.2012 to 31.8.2014 are 5.0 [micro]g x [kg.sup.-1] for BaP and 30.0 [micro]g x [kg.sup.-1] for the PAH4 sum.