In fact, smoking meat is a very ancient procedure and popular method of preparing the dish of meat or fish. The smoking meat procedure is actually a process to preserve meat or fish which would otherwise spoil. The smoking meat or fish eventually protects the meat or fish from harmful bacteria and helps to preserve them at room temperature due to chemicals that are developed by smoke. The origin of smoking meat is related to ancient methods that took place centuries ago and the fish was the first smoked item. Possibly, the ancient people came to know that the smoke can prevent the flies but soon they must have realised that the smoke is also a preservative. In the 19th-century archaeological evidence people smoked plenty of fish to preserve them. However, contemporary smoking meat is considered more in terms of their delicious tastes and counted as one of the most favourite dishes. Get in touch with Jarry Viande Fumée Montreal to taste one of the best and delicious Montreal smoking meat you ever had.
During the mediaeval period in Europe, people were refrained from eating meat due to religious reasons and the alternative was fish. Since the fish was in great demand, the fishermen used to seasoned the fish and smoked them in larger quantities to meet the growing demands of the consumers as well as to ship the fish to other regions for greater profits.
The smoked pig also got popularity in the early 19th century. The farmers in many parts of the world slaughtered pigs and smoked them to retain and last the meat in the entire winter season. However, besides these histories of the origin of smoking meat, it is popularly believed that smoking meat and fish have been a regular practice of the cavemen. The theory further says that the caves or the huts did not contain chimneys to remove the smokes in the dwellings. Therefore, the caves or the huts would have been very smoky once the fire was possessed and the early cavemen perhaps hanged the leftover meat in the dwellings and finally discovered that the smoked meat gave a different flavour. However, they must have done it for preserving the meat with the help of smoke.
In the course of time, the preservation of meat with the help of smoke turned to be the best methodologies for delicious taste by combining pre-curing of meat by salt and later salty brine. Over the period, this method encouraged the process of smoking and have at last reached the process of Montreal smoking meat which is so dear to many in the contemporary period.