Improvements in the gnoking or Curing of Fish, Meats, and other Articles of Food.
Year: 1891

page_text: Date of Aprunication, 5th Dec., 1891
Complete Specification Enft 3rd Sept. 1892-Accepted 15th Oct 1602
PROVISIONAL SPECIFICATION.
Improvements in the
gnoking or Curing of Fish, Meats, and other
Articles of Food.
I, BERNARD PIFE Hill House, Redbourn Road Hemel Hempstead Herts
Gentleman do hereby declare the nature of this invention to be as follows:-
According to my invention I burn various woods in a suitable furnace and conduct
the smoke into a tube or chimney, and introduce into that chimney a pipe through
which I propel steam from a boiler. The mixture of steam and smoke is then
further conducted into a condensing apparatus, and the resulting liquid used for
smoking. The meat being either steeped or dipped in it according to circumstances
and size. As this liquid contains all the volatile elements of wood smoke it
produces the same chemical effect and communicates the identical flavour of smoke.
Dated this 4th day of December 1891.
COMPLETE SPECIFICATION.
Improvements in the Smoking or Curing of Fish, Meats, and other
Articles of Food.
I, BERNARD PIFFARD, of Hill House, Redbourn Road, Hemel Hempstead in
the County of Herts, Gentleman, do hereby declare the nature of this invention and
in what manner the same is to be performed to be. particularly described and
ascertained in and by the following statement :-
According to my invention I burn various woods in a suitable furnace and
conduct the smoke into a tube or chimney and introduce into that chimney a pipe
through which I propel steam from a boiler, this mixture of steam and smoke is
then further conducted into a condensing apparatus and the resulting liquid used
for smoking meat.
The meat being either steeped or dipped in it according to circumstances and
size.
As this liquid contains all the volatile elements of wood smoke it produces the
same chemical effect and communicates the identical flavour of smoke.
The woods I employ vary according to the nature of the food to be treated and
the flavour it is desired to impart thus I use oak for pork, peat for fish, birch for
tongues and so on.
The length of time during which the food is immersed in the liquor varies
according to its strength, the flavour it is desired to give and the size and nature of
the article. Thus when the liquor is a dark straw colour (as I prefer) the time
would be from 3 to 6 days for pork, a few hours for fish and one minute or less for
imported preserved meat.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed I would state that I do not
claim generally the employment for the treatment of food of extracts obtained from
wood as I am aware that creosote and like materials have before been used but
what I claim is :-
1. The treatment of fish, meats and other articles of food with the liquor obtained
by condensing a mixture of the smoke from wood or woody substances and steam
substantially as described.

page_text: 2. The combined process of burning wood or woody substances, leading the
products of combustion into a chimney, introducing steam into the chimney,
condensing the mixed products of combustion and steam, and treating fish, meats
and other articles of food with the resulting liquor substantially as described.
Dated this 29th day of August 1892: