Guest guest Posted September 7, 2003 Report Share Posted September 7, 2003 >The main objection I can find >is that the nitrates and other modern preservatives are the cancer >causing substances, not necessarily the smoking process itself. I've >even know of a Romanian that grew up with lacto fermentation, raw >milk, and other NT type food. The way they preserved meat was to >smoke it. Does anyone know if this is harmful? > >Becky I read in a book on smoking that the makers of " liquid smoke " use such a smoker, then use a process to remove the carcinogens from the smoke residue. So, they DO believe the smoke residue has some carcinogens in it. Whether or not those are as potent as the nitrates etc. and the stuff that gets produced when you BBQ, I don't know, but I doubt it. Humans have been eating wood smoke pretty much as long as they've had fire. And breathing it too. BTW we recently tried using BBQ bricks, just because we hadn't done it in 10 years. What was interesting it that the chicken tasted to me like I was kissing a cigarette smoker! (I've never smoked cigarettes, so I have no idea what they taste like). I wonder if the briquettes produce tar like cigarettes do, and maybe that adds to their appeal (for smokers, anyway). I get no such flavor from our wood smoker. So maybe some of the " BBQ causes cancer " stats are from the use of briquettes. Very few Americans roast over an open woodfire, like they did in the good ol' days. -- Heidi Quote Link to comment Share on other sites More sharing options...
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