Smoked food has been around for ages and the practice of smoking is done in many cultures. While its primary function in the olden days was the preservation of food, in modern times, smoking has also become a culinary technique. Many people appreciate the smoky flavor, which is brought forth by a combination of wood smoke and various spices. Spice rubs for smoking differ from kitchen to kitchen, but some ingredients are commonly present when smoking meat.
Black Pepper
Black pepper nearly always makes an appearance when smoking food. Along with salt, it is considered a central flavoring staple. The most traded spice in the world, black pepper's heat adds nuances to the flavor of food. In smoking, some recipes call for other types of pepper, but black pepper is usually an accepted alternative. For instance, most fresh and blood sausages require black pepper, but hot dogs and Bologna sausages ask for white. Black pepper can be substituted as long as consideration for its stronger heat is kept in mind.
Allspice
Allspice is typically associated with the smoking processes originating from the Caribbean area. Jamaicans use the wood and leaves from the allspice plant to smoke meat. These are best used fresh since they lose flavor when dried and stored. If the wood is not available locally, the spice makes a good replacement for smoking jerk. Allspice is one of the primary ingredients in Jamaican jerk seasoning and in many sausage preparations.
Oregano
Many cultures consider oregano an important culinary element. Unlike allspice, its pungency and flavor increase when dried. Oregano blends well with other spices, so many cooks habitually use it to flavor their dishes. In smoking, its antibacterial properties aid in food preservation. Oregano can also help eliminate odors from meat. Most commercial "smoky" seasonings list oregano as one of the ingredients.
Paprika
Many smoking recipes include paprika in their list of ingredients. It is a sweet kind of red pepper, the seeds of which are dried and ground into red powder and sold commercially. Paprika is also used widely in Hungarian and Spanish cuisine. It is used in many smoked products from those regions, such as sausages and cheeses.
Tags: Black pepper, black pepper, when dried, when smoking