The centuries-old process of smoking meat has taken a new turn. Instead of using the customary smokehouse to preserve and enhance the flavor of meats, food processors in many regions of the world are integrating the smoking and browning into inline cooking that not only simplifies a laborious process, but also delivers significant health and competitive advantages.
The use of smoke condensate (aka “liquid smoke”) in combination with automated pasteurization equipment such as an inline infrared pasteurizing tunnel provides manufacturers of smoked products such as deli meats with significant process and product benefits, while eliminating many of the unwanted side effects of the traditional smokehouse method.