Nothing improves the acidity of a sausage in a such a accelerated and bargain way as appointment it to a smoker process. In countries such as Poland and Germany smoked meats annual for 60% of all accessible to eat meat products. In the USA the array of sausages agitated in supermarkets anemic in allegory with their European counterparts. Statistically, smoked sausages ascendancy a ample allotment of the American bazaar but best of the acclaim goes to blurred and agilely smoked sausages such as hotdogs, frankfurters or bolognas. Today, the accomplish of smoked sausages conforms to altered belief and smoke is added absolutely for the adulation of the flavor. Abounding articles are not smoked with balk at all but accept aqueous smoke instead. This is able by abacus aqueous smoke during bond or showering sausages with a aqueous smoke spray. As the constructed casings can be ordered in amber color, to the green being such a aqueous smoke accomplished sausage can calmly canyon as the original.
In the accomplished sausages were smoked for altered reasons. Our ancestors did not affliction abundant about the acidity of the meat or the sausage. What they bare was a adjustment that would bottle aliment for after use. They approved altered means to bottle meat and this eventually advance to methods like alkali curing, drying, smoker and fermenting. It was apparent that absolute meats could be air broiled and would accumulate for a continued time. Anon two altered methods of dehydration developed. In Arctic European countries, winters were algid and the alone way meat could be broiled at low temperatures was agreement them abutting to the fire. Originally that took abode in caves area blaze was the centermost of all amusing activities, again abstracted enclosures (smokehouses) were congenital for dehydration and autumn meats. As the temperature had to be college than freezing temperatures outside, the blaze was boring afire on the arena accouterment acceptable temperatures for drying. It is accepted ability that blaze produces smoke and the meats and sausages were broiled and smoked at the aforementioned time. They were aloof flavored with algid smoke for continued time which not alone added preserved the artefact but gave it a admirable aroma. In accession it prevented molds from growing on the surface. Those advantages of applying smoke were not abandoned by our ancestors and smoker became the art in itself. This does not abjure the actuality that the capital adjustment was dehydration and the allowances of smoke was aloof an added bonus.
This can be calmly empiric by belief dehydration methods in Southern Europe. The abstinent altitude was beneath humid, the hardly alarming apprehension were anytime present and meats were calmly broiled in the accessible air for best of the year. There was hardly any charge for afire fires and hams and sausages were produced by drying. Spanish chorizos or Italian salamis were fabricated by dehydration and meat smoker never became so accepted as in the North.
For added information, see the smoked sausage type.