Hakdo

Hakdo is a culinary term referring to the practice of preserving food, particularly meat and fish, through a process of smoking and salting. This traditional method has been employed across various cultures for centuries as a means of extending the shelf life of perishable items, making them edible for longer periods and allowing for storage and transport. The smoking process typically involves exposing the food to smoke from burning wood, which imparts a distinct flavor and aroma while also acting as a preservative due to the antimicrobial properties of the smoke compounds. Salting is often used in conjunction with smoking, as salt draws out moisture from the food, further inhibiting bacterial growth. Different types of wood, such as oak, hickory, or fruitwoods, can be used to achieve a variety of flavor profiles in the final product. Hakdo is a key element in the cuisine of many regions, contributing to a range of preserved delicacies.