The flavor is so rich that you don't need all the trappings of sub to appreciate it. Enjoy it sandwich style or, if you just want a light snack, serve it up with cheese and crackers. Once it comes out of the smoker, it has the rich, smoky flavor of a fine ham or turkey breast. Signature Smokehouse Bologna is smoked to flavor perfection. If you want to enjoy such quality foods at affordable prices, look for applewood meats with the Bar-S Foods label on them.īologna gets a bad rap and is often referred to as a "kid's lunch meat." People who believe that bologna is just for children have obviously never had Signature Smokehouse Bologna from Bar-S. This can impart the meat with a slightly sweeter and richer flavor than smoke from other varieties of wood. In the case of applewood-smoked turkey and ham, the type of wood used is from apple trees.
Traditionally, various hardwoods, such as hickory, are burned to produce the smoke. The flavor of the meat comes from the type of wood that the manufacturer uses to generate the smoke. Manufacturers smoke ham by heating it to about 130 degrees in a smoker. Smoking serves to add more flavor to meats that do not accrue a lot of flavor during the curing process. Once a meat is cured, it is either sold as-is, as Black Forest ham is, or it is smoked first. When it comes to meat flavorings, there are several, including maple, hickory-smoked and hardwood-smoked. Once removed from cold storage, the ham is air-cured for an additional two weeks before going on the market.
#BLACK FOREST HAM NUTRITION FACTS SKIN#
Though the ham may look bad, the black skin is actually what gives it its distinctive flavor. It is during this period which the ham develops its trademark black skin. The temperature of the container holding the ham must not reach more than 77 degrees Fahrenheit for several weeks. Once the salt is taken out, the meat is given an additional two weeks to age.Īfter that four-week stretch of curing, the meat is cold-smoked using juniper brush or sawdust and fir. The meat is given two weeks to cure, after which the salt is removed. The first step in producing this deli favorite is to salt and season the raw ham with pepper, garlic, juniper berries, coriander and other spices. It typically takes up to three months to produce from start to finish. The original Black Forest ham is a variety of dry-cured smoked ham. Of course, only EU companies recognize this distinction, and several meat manufacturers throughout North America sell their own versions of the German delight.
In Europe, deli meat manufacturers may only sell Black Forest ham if the ham comes from and is manufactured in the Black Forest region in Germany. However, though many Americans appreciate the flavor of the meat, not many appreciate its rich history.īlack Forest ham originated in Germany and was originally manufactured by Hans Alder from Bonndorf in 1959. today, and it can be used in sandwiches, wraps, salads and more. Some foods are as rich in history as they are in flavor, and you may discover that the more you know about your eats, the more you enjoy them.īlack Forest ham is one of the most popular deli meats sold in the U.S. While there is nothing wrong about not wanting to know where your food comes from, you may be depriving yourself of a complete food experience by remaining uninformed. If you're like most people, you enjoy eating food, but when it comes to learning about how it's made or where it comes from, you don't mind being left in the dark. Learn Your Deli Meats! A Brief History of Black Forest Ham and Other Favorites Posted On August 22, 2018
0 kommentar(er)
