National Smoked Meat Day

Person standing by a smoker, wearing a chef's hat, apron, and sunglasses, with a backyard barbecue party scene in the background..
National smoked meat day illustration

Buckle up, barbecue buffs! It's time to immerse ourselves into the sizzling world of National Smoked Meat Day. You may not find it marked on your annual holiday calendar, but on the deliciously diverse internet, it has certainly made a mark.

When is Smoked Meat Day?

It's national smoked meat day on the 12th January.

A Hearty Serving of History

From the faintest mention to tangible popularity, the growth of National Smoked Meat Day has been as rich as the smoky flavor of brisket itself. We first spotted online mentions of this day back in 2016, with a staggering peak on January 12th. The origin remains as elusive as the perfect smoke ring on your meats, yet the delicious enthusiasm of those celebrating it is well documented.

It's a day to celebrate the timeless art of Smoking Meats, a culinary technique that turns ordinary cuts of meat into succulent, tender pieces of pure delight. There's something about the slow and patient process of smoking that infuses a sense of warmth and hominess. It's a fitting reminder of how important it is to savor the small things in life, like the aroma of wood chips or the anticipation of the first tender bite!

Pass The Sauce, Please!

Smoked meat enthusiasm isn't just about grilling. It's also about the camaraderie of outdoor cooking, sharing recipes, and the joy of feeding ones we love. So, why not add some savory sauce to the mix? Start a neighborhood cook-off, invite friends for a backyard barbecue - the possibilities are endless!

Spread the Love, One Smoke Ring At a Time

Next year, let's light a bonfire of mentions and celebrate this day with even more zest! After all, good food is even better when shared, isn't it? Especially when it’s the lip-smacking, finger-licking smoked variety!

History behind the term 'Smoked Meat'

14th Century

The Smoking Process Begins

In the 14th century, the smoking process of preserving meat gained popularity. Smoking meat not only extended its shelf life but also enhanced its flavor and tenderness, making it a valuable technique for preserving and enjoying meat for longer periods. The process involved exposing the meat to smoke from burning wood, which acted as a natural preservative and added a unique taste.

17th Century

Colonial Influence in America

During the 17th century, European colonists brought the tradition of smoking meat to America. They relied on smoking as a means to preserve meat during long voyages and harsh winters. Native American tribes quickly adapted to this technique, incorporating it into their own culinary practices. The smoked meat became an essential part of early American cuisine, offering sustenance and flavor to settlers in their new homeland.

19th Century

The Birth of Smokehouses

In the 19th century, smokehouses became prevalent, especially in rural areas. Smokehouses were small structures used for smoking a variety of meats, including beef, pork, and poultry. These smokehouses often incorporated specialized methods and wood types to create distinct flavors. The smoked meat produced in these smokehouses became highly prized for its delicious taste and improved shelf life.

20th Century

Commercialization and Popularity

With the advent of the 20th century, advancements in transportation and refrigeration technology revolutionized the meat industry. Smoked meat, once a preservation necessity, transitioned into a beloved culinary delight. Commercial smokehouses emerged, supplying smoked meats on a larger scale. Delicacies like smoked ham, bacon, and sausages gained popularity, appealing to a wider range of taste preferences. Smoked meat became synonymous with indulgence and summer BBQs.

Present Day

Continued Appreciation and Diverse Varieties

In the present day, smoked meat remains a cherished culinary tradition worldwide. Different regions have developed their own unique styles and techniques for smoking meat. From American BBQ to German Roasts, and from Chinese char siu to Indian tandoori, the art of smoking meat has transcended borders and cultures. Smoked meat has become a symbol of celebration, comfort, and the mastery of flavors.

Did you know?

Did you know that smoking meat is one of the oldest food preservation methods? It dates back to the Palaeolithic era when people first started using fire!


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First identified

12th January 2016

Most mentioned on

12th January 2016

Total mentions


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