{"id":2496,"date":"2019-01-03T10:33:21","date_gmt":"2019-01-03T15:33:21","guid":{"rendered":"https:\/\/www.smokinlicious.com\/blog\/?p=2496"},"modified":"2021-09-22T12:28:08","modified_gmt":"2021-09-22T16:28:08","slug":"food-smokehouse-processing-double-standard","status":"publish","type":"post","link":"https:\/\/www.smokinlicious.com\/blog\/food-smokehouse-processing-double-standard\/","title":{"rendered":"Smokehouse Processing- Double Standard?"},"content":{"rendered":"
\"You

You are what you eat. We discuss the double standards of smokehouse processing emphasizing high quality ingredients but less than quality smoking methodology.<\/p><\/div>\n

Food & Smokehouse Processing Double Standard?<\/h2>\n

\"listen<\/p>\n

 <\/p>\n

Self-disclosure here.<\/strong> I work for a USA cooking and smoking wood company that has earned recognition for its commitment to manufacturing quality products specifically suited for many culinary professions, trades and interests.\u00a0 Even though not required to do so, the company treats its entire product line as food additives.\u00a0 This is an important point for my following observations.<\/p>\n

I\u2019ve always been<\/strong> especially impressed how reputable food processors and manufacturers accept, follow and even exceed many of the numerous public regulations in place to provide consumers with safe and healthy food products.\u00a0 For the most part our nation\u2019s food industry operates from a philosophy that maximizes consumer protection by prioritizing food safety.\u00a0 Clearly, we\u2019d be in a world of hurt if it didn\u2019t!\u00a0 In relation what I’ve come to understand with food involved with some smokehouse processing operations, I’m really confused.<\/p>\n

Smokehouse Processing?\u00a0 Here\u2019s my dilemma- A Double Standard?
\n<\/strong><\/h2>\n

Recently, I tuned into a very popular realty television program which showcases \u201cdirty\u201d jobs- I think you know the name.\u00a0 Maybe you\u2019ve even seen it.\u00a0 Like most other episodes, this show highlighted a series of tough job tasks, performed by hardworking employees.\u00a0 This episode dealt with all food processing elements of a very high quality, perishable specialty deli meat item- Lebanon bologna.<\/p>\n

It’s impressing<\/strong> that the company, for over 100 years, goes to great heights in sourcing only the best ingredients.\u00a0 Its processing methods seemed to be top notch. Except a few of the techniques shown in the latter stages of the show highlighting smokehouse operations<\/a>.\u00a0 At first it was disturbing to see that the main source of smoking wood is wood slabs with bark on considered to be \u201cmill waste material.\u201d\u00a0 If that wasn\u2019t enough, I couldn\u2019t believe when a worker demonstrated their process of generating smoke in the smokehouses. Step #1- douse a rag with kerosene, light it and kick it in to the burn pit of the smokehouse.\u00a0 To me, the very defining aspect of this company\u2019s high-quality food product, smoked bologna, has been denigrated with a cheap, uncleaned and potentially harmful fuel source and an ignition process that is archaic and potentially harmful.<\/p>\n

For the life of me<\/strong>, I can\u2019t truly understand why a company that has been in business since 1902 and is apparently known in large markets for having the very best ingredients to make its consumable food products would revert to a smoking operation that involves waste wood being ignited with nearly the same petrochemicals that fuel the likes of a diesel locomotive?\u00a0 Given the residuals of burnt petrochemicals, I\u2019m not sure I\u2019d ever want to eat any of their smoked deli meats.<\/p>\n

You Are What You Eat<\/h2>\n

So, I guess<\/strong> the adage of you are what you eat<\/em> apparently doesn\u2019t have the same meaning with this company. It appears their smoking method hasn’t evolved much beyond the same dirty way done 100 years ago, before health risks came to the forefront.\u00a0 When considering that smoking methods are a big part of their overall food products, I can\u2019t help but think that a double standard is in place with the consumer to suffer.<\/p>\n

Purchase Products:<\/h2>\n

Smoker Logs<\/a><\/h3>\n
\"More

More Related reading on “What Wood for Smoking” and other great smoking and grilling tips and techniques<\/p><\/div>\n

Additional reading:<\/h2>\n

-WOOD SUPPLIER- ARE YOU GETTING WHAT YOU PAID FOR?<\/a><\/h3>\n

-BEYOND PRICING: THE TOP THINGS TO CONSIDER WHEN PURCHASING COOKING WOOD<\/a><\/h3>\n

-TO BARK OR NOT<\/a><\/h3>\n
\"Dr.

Dr. Smoke- “Consistency is important with food processing and smokehouse operations.”<\/em>perfect steak!<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

Food & Smokehouse Processing Double Standard?   Self-disclosure here. I work for a USA cooking and smoking wood company that has earned recognition for its commitment to manufacturing quality products specifically suited for many culinary professions, trades and interests.\u00a0 Even though not required to do so, the company treats its entire product line as food […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[27,26,117,32,61,362,361,165,59,135,30,111,24,54],"class_list":["post-2496","post","type-post","status-publish","format-standard","hentry","category-general-smoking-information","tag-clean-product","tag-cooking","tag-cooking-wood","tag-culinary-quality-wood-products","tag-outdoor-cooking","tag-smoked-meat","tag-smokehouses","tag-smoker-wood","tag-smoking","tag-smoking-wood","tag-wood-chunks","tag-wood-cooking","tag-wood-fired-cooking","tag-wood-flavored"],"yoast_head":"\nSmokehouse Processing- Double Standard? 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