I had been doing a lot of research towards the end of 2019 on where I could get smoked meat. I contacted a few of my friends in Kisumu, where I thought that people would still be doing this kind of meat preservation. Where I come from, it seems to be a forgotten thing as people have been introduced to the new ways of life.
Smoking is an old tradition.
Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. Smoking adds flavor, improves the appearance of meat through the Maillard reaction, combined with curing preserves the meat. When the meat is cured then cold smoked, the smoke adds phenols and other chemicals that have an antimicrobial effect on the meat. Hot smoking has less impact on preservation and is primarily used for taste and to slow cook the meat.
Generally, wood is used to smoke the meat, keeping in mind two different types of smoking where the temperature is observed, cold smoking is below 32 degrees C and hot smoking on above 32 degrees C. I the olden days, temperature was never an issue, pieces of meat were hunged on the roof of the kitchen were smoke rested. They would be there for days if not months, keeping in mind that meat was not a daily delicacy.
So when I visited my parents last December, refreshing myself on what I had seen a long time ago and the knowledge I had acquired from different cultures, I decided to give it a try. The majority of rural homes in Kenya use wood for cooking, so I took advantage of that. Different wood has different flavours they add in the smoke and thereafter into the meat you are smoking.
But to start you need the meat. Beefsteak is what you should go for, wash it in clean water and then salt it, it requires a lot of salt so be prepared. Make sure it’s in sizable strips to enable the salt to walk in. After that, hang them above the stove attending to them after a few hours. The meat can be there for day even weeks until you are ready to eat. This method apart from drying the meat makes it soft and adds some of the really wonderful flavors that you would not get on fresh meat.
This process is labor-intensive, requires a lot of time and patience. To someone doing it for the first time, you might want to give up but don’t. The results are really rewarding. In preparing it for a meal you have to soak it in warm water for a few minutes since the meat is very dry. Then make a stew using onions, garlic, tomatoes and in my case, I add Ethiopian spice called Berbere and sour milk.
Consider that different things require different processes of smoking, I have only talked about meat and in my case beef. But also smoking fish is very common especially in regions where they do a lot of fishing. Traditionally the processing and smoking of fish has been done by women.
The primary method of smoking is hot smoking, the flavor from hot smoking preferred by local consumers. Traditional smoking methods include using bamboo racks over smoky fires, mud ovens and placing the fish directly on smoldering woods and grasses.
Creating this into a business is something I am really keen to explore but in the meantime, my wife and I can enjoy something different.