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As they say, the secret is in the sauce. Or the rub. Williamson, who says "Barbecue is defined by the sauce," isn't giving away any family secrets.

However, he shares that most Southern sauces are composed of a tomato and vinegar base. Signature South Carolina sauces start with yellow mustard, Phelps says.

Dry rubs are made up of plenty of brown sugar, salt and pepper. In fact, rubs are typically worked into the meat the night before it's cooked so that the salt can penetrate the cut and tenderize it [source: Lewis ].

But rubs do more than flavor and soften the meat; they also enhance its texture by caramelizing and forming a crispy crust when cooked.

Because of the rub's ability to penetrate the meat, fatty cuts like brisket respond well to this type of seasoning. Next time your Southern friends take you out for barbecue, you'll be ready to order.

Even if it's a hard decision to make: savory seasoned ribs or shredded saucy pork? Your decision might be influenced by the sides and whether there's a quality bun to sop up that sauce.

Barbecue refers to a cooking method and not a particular type of meat, but people use the term to describe the goods as well. In the Southwest, barbecue typically means barbecued beef, and in the South, it's barbecued pork.

However, you can also barbecue fish, chicken, tofu and root vegetables. What's the difference between wet and dry barbecue?

In the Deep South, barbecue aficionados know there's more to it than choosing pork, beef or chicken. You've got to choose between wet and dry.

See more extreme grilling pictures. Lots More Information. The Barbecue Bible. Personal interview conducted by Candace Keener. Steingarten, Jeffrey.

Related Content " ". How to Bake Bread. Now, sure, not all people like the taste of pot either way, but if you are a smoker, you will know that there is a difference in taste between dry and wet weed.

Not only is wet weed just hard to light up, but it does not taste as good as the dry stuff either. Something else that happens when you smoke wet weed is that you just do not get as high.

It is not like the moisture affects the THC or other active elements per say. However, because the wet weed is so hard to light and keep lit, you end up wasting a lot of weed simply trying to keep it burning.

There is just nothing enjoyable about trying to smoke wet weed. Ok, so the obvious solution here is that you just need to let your weed dry.

A great method for drying your weed is to put it in a jar or bag with dry rice. Yes, this is the same technique used to dry off a cell phone which has gotten wet.

The dry rice will suck the moisture right out of the weed. It will take a couple days to fully work, but you will have dry weed at the end of it all.

Another method to dry your weed, which is similar to the rice method, is the paper towel method. To do this, simply wrap your weed in a few layers of dry and high quality paper towel.

If you are not in a hurry, you can just let the weed air dry. Simply place it somewhere with good ventilation and let it dry.

If you happen to have a dehumidifier on hand, you can definitely make use of it to dry your weed. Just place the weed on something right in front of the dehumidifier.

If you have a good dehumidifier, it should suck the moisture out of your weed in a matter of hours. No, wet weed on its own is not going to pose health concerns to you.

However, what you need to be aware of is that moisture is a breeding ground for bacteria, mold, and fungus.

If your weed is wet for too long, mold and fungi can easily start to grow on and inside of it. This is what will cause health concerns, especially when it comes to the health of your lungs.

If you want to avoid headaches, lung infections, breathing difficulties, and nausea, you will want to avoid weed that has been wet for a prolonged period of time.

Those are the THC crystals which cause the stickiness. The point here is that you should be careful not to confuse good sticky weed with weed that is wet.

If you have weed that really sticks to your fingers, like it is infused with honey, then you can be sure that you have the good stuff. There you have it folks, smoking wet weed on its own is not cause for concern.

What you do need to watch out for is weed that is moldy due to being wet, as this can indeed be quite dangerous for your health.

Of course, having some really awesome smelling kush is way

Smoking also causes the blood vessels to narrow. This affects the blood vessels to the eye and increases overall blood pressure, which is another risk factor for macular degeneration.

Some research suggests that smokers have lower levels of the macular pigments lutein and zeaxanthin, which are thought to protect the macula from the damaging effects of sunlight.

Skip to main content. Smoking Most people know that smoking causes lung cancer, but not many realise that it can also cause blindness.

The short shelf life of fresh meat does not pose significant problems when access to it is easy and supply is abundant.

But in times of scarcity and famine, or when the meat must be carried over long voyages, the usefulness of food preservation is obvious.

Curing significantly increases the length of time meat remains edible, by making it inhospitable to the growth of microbes.

A survival technique since prehistory , the preservation of meat has become, over the centuries, a topic of political, economic, and social importance worldwide.

Food curing dates back to ancient times, both in the form of smoked meat and salt-cured meat. Several sources describe the salting of meat in the ancient Mediterranean world.

A trade in salt meat occurred across ancient Europe. In Polybius 's time, [14] the Gauls exported salt pork each year to Rome in large quantities, where it was sold in different cuts: rear cuts, middle cuts, hams, and sausages.

This meat, after having been salted with the greatest care, was sometimes smoked. These goods had to have been considerably important, since they fed part of the Roman people and the armies.

The Belgae were celebrated above all for the care which they gave to the fattening of their pigs. Their herds of sheep and pigs were so many, they could provide skins and salt meat not only for Rome, but also for most of Italy.

These tarichos of pig became especially sought, to the point that the ancients considered this meat the most nourishing of all and the easiest to digest.

In Ethiopia , according to Pliny, [15] and in Libya according to Saint Jerome , the Acridophages literally, the locust-eaters salted and smoked the crickets which arrived at their settlements in the spring in great swarms and which constituted, it was said, their sole food.

The smoking of meat was a traditional practice in North America, where Plains Indians hung their meat at the top of their tipis to increase the amount of smoke coming into contact with the food.

In Europe, medieval cuisine made great use of meat and vegetables, and the guild of butchers was amongst the most powerful.

During the 12th century, [16] salt beef was consumed by all social classes. During the Age of Discovery , salt meat was one of the main foods for sailors on long voyages, for instance in the merchant marine or the navy.

In the 18th century, salted Irish beef, transported in barrels, were considered finest. Scientific research on meat by chemists and pharmacists led to the creation of a new, extremely practical product: meat extract, which could appear in different forms.

The need to properly feed soldiers during long campaigns outside the country, such as in the Napoleonic Wars , and to nourish a constantly growing population often living in appalling conditions drove scientific research, but a confectioner, Nicolas Appert , in developed through experimentation a method which became universal and in one language bears his name: airtight storage, called appertisation in French.

With the spread of appertisation , the 19th-century world entered the era of the " food industry ", which developed new products such as canned salt meat for example corned beef.

The desire for safer food led to the creation of the Pure Food and Drug Act in , followed by the national agencies for health security and the establishment of food traceability over the course of the 20th century.

In France , the summer of was so hot that most butchers refused to slaughter animals and charcutiers lost considerable amounts of meat, due to inadequate conservation methods.

A member of the Academy of Medicine and his son issued a page summary of works printed between and , which proposed some solutions: not less than 91 texts exist, of which 64 edited for only the years between and Salt sodium chloride is the primary ingredient used in meat curing.

These proteins coagulate when the sausage is heated, helping to hold the sausage together. The sugar added to meat for the purpose of curing it comes in many forms, including honey , corn syrup solids, and maple syrup.

Nitrates and nitrites not only help kill bacteria, but also produce a characteristic flavor and give meat a pink or red color.

Nitrite salts are most often used in curing. Nitrate is specifically used only in a few curing conditions and products where nitrite which may be generated from nitrate must be generated in the product over long periods of time.

Nitrite further breaks down in the meat into nitric oxide NO , which then binds to the iron atom in the center of myoglobin's heme group, reducing oxidation and causing a reddish-brown color nitrosomyoglobin when raw and the characteristic cooked-ham pink color nitrosohemochrome or nitrosyl-heme when cooked.

The addition of ascorbate to cured meat reduces formation of nitrosamines see below , but increases the nitrosylation of iron. The use of nitrite and nitrate salts for meat in the US has been formally used since Plasma nitrite is reduced in persons with endothelial dysfunction.

The use of nitrites in food preservation is controversial due to the potential for the formation of nitrosamines when nitrites are present in high concentrations and the product is cooked at high temperatures.

Processed meats without "added nitrites" may be misleading as they may be using naturally occurring nitrites from celery instead.

A report from Consumer Reports [36] found that using celery or other natural sources as a curing agent introduced naturally occurring nitrates and nitrites.

The Consumer Reports investigation also provides the average level of sodium, nitrates and nitrites found per gram of meat in their report.

Meat can also be preserved by "smoking". If the smoke is hot enough to slow-cook the meat, this will also keep it tender. Smoking helps seal the outer layer of the food being cured, making it more difficult for bacteria to enter.

It can be done in combination with other curing methods such as salting. Common smoking styles include hot smoking, smoke roasting pit barbecuing and cold smoking.

Smoke roasting and hot smoking cook the meat while cold smoking does not. If the meat is cold smoked, it should be dried quickly to limit bacterial growth during the critical period where the meat is not yet dry.

This can be achieved, as with jerky , by slicing the meat thinly. The smoking of food directly with wood smoke is known to contaminate the food with carcinogenic polycyclic aromatic hydrocarbons.

Since the 20th century, with respect to the relationship between diet and human disease e. In , the International Agency for Research on Cancer of the World Health Organization classified processed meat, that is, meat that has undergone salting, curing, fermenting, or smoking, as " carcinogenic to humans".

The improvement of methods of meat preservation, and of the means of transport of preserved products, has notably permitted the separation of areas of production and areas of consumption, which can now be distant without it posing a problem, permitting the exportation of meats.

For example, the appearance in the s of preservation techniques under controlled atmosphere sparked a small revolution in the world's market for sheep meat: the lamb of New Zealand , one of the world's largest exporters of lamb, could henceforth be sold as fresh meat, since it could be preserved from 12 to 16 weeks, which was a sufficient duration for it to reach Europe by boat.

Before, meat from New Zealand was frozen, thus had a much lower value on European shelves. With the arrival of the new "chilled" meats, New Zealand could compete even more strongly with local producers of fresh meat.

From Wikipedia, the free encyclopedia. Food preservation and flavoring processes based on drawing moisture out of the food by osmosis. Main article: Salting food.

Main article: Smoking cooking. Food portal. Accessed June Curious Cook. Retrieved Random House.

Professional Cooking, College Version. Italian Made. Oklahoma State University. Retrieved 15 December I, ch.

Nourriture et cuisine , Paris, , not paginated. VIII, J. Science of Cooking. Minnesota State University.

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