ABSTRACT
I. INTRODUCTION Smoking of meat and other foods goes back to prehistoric times. Early hunters found that meat lasted longer and acquired a preferred flavor if smoke vapors were allowed to penetrate the surface. This practice probably began by hunters hanging the meat from the daily hunt near the smoke vent of a tent or from the roof of a cave dwelling. Even though the pri-
mary purpose of the fire was for warmth and protection, this secondary effect on meat was very desirable. Down through time the smoking process has matured. People have found that smoking gives a drying effect to the meat, imparts a desirable taste, gives a pleasant odor, brings out the color of the meat, and helps keep the meat from going rancid and from spoiling (16,22).
