uzení

Uzení, the Czech term for smoking, is the process of preserving and flavoring foods by exposing them to smoke produced by burning or smoldering wood. It is commonly applied to meat and fish, and also to cheeses, sausages, and some vegetables. Uzení is typically divided into cold smoking, where the product is exposed to smoke at low temperatures for extended periods, and hot smoking, which cooks the food while smoking.

Historically, smoking developed as a method of preservation in regions with long winters and limited refrigeration. Smoke inhibits microbial growth and provides distinctive flavors. In Central Europe, traditional woods such as beech and oak are common, with fruit woods like apple or cherry used for lighter flavors.

Processes and equipment: Cold smoking operates below about 30°C (86°F) and can last many hours or days; the food is typically not heated to a safe cooking temperature. Hot smoking uses higher temperatures, roughly 60–120°C (140–250°F), which cooks the product while imparting smoke. Equipment ranges from simple barrel or pavilion smokers to insulated electric or gas-powered cabinet smokers. Wood chips, chunks, or sawdust are burned slowly to generate smoke; curing agents such as nitrites or brines are sometimes applied beforehand to control texture and safety.

Safety and quality: Quality depends on choosing appropriate woods, controlling smoke and temperature, and maintaining hygiene. Smoke from resinous woods or excessive smoke can create strong, bitter flavors and higher levels of polycyclic aromatic hydrocarbons. Clean smoke, proper ventilation, and safe handling of cured products are common best practices.

Culinary and cultural aspects: Uzení yields distinctive flavors and textures and underpins many traditional products, including smoked sausages and smoked hams. In modern cuisine, smoking is also used to flavor cheeses, vegetables, and beverages. See also: smoking (food), curing, charcuterie.