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The new smoke heated the ground stones and the heat then radiated into the residing areas. When meat is cured then cold-smoked, the smoke adds phenols and other chemicals that have an antimicrobial impact on the meat. Wood smoke adds flavor, vape Clearance aroma, and helps with preservation. Smoking provides taste, improves the looks of meat through the Maillard reaction, and when combined with curing it preserves the meat. When Europeans first got here to North America, they brought with them smoking techniques from Europe and Central Asia and mixed these with the Native American techniques.
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