Food Smoking
Smoking takes precision and care to get right, but the meticulous Camua have personalities perfect for this method of food preservation. Through careful timing and the near-scientific application of various spices, this race can smoke any meat imaginable.
Utility
Though smoking can be used on plant products like potatoes, the Camua usually use it on meat because of their predominantly-carnivorous diets.
Manufacturing
If possible, the meat used in this procedure is soaked in brine before being smoked to preserve its moisture. It's then placed in a contained area with a low, consistent fire. Different types of wood chips, herbs, spices, and other ingredients are added to the fire to create the smoke. The heat from the fire slowly cooks the meat while the smoke adds flavor and adds to its shelf life. The process of smoking foods can take up to several days.
Social Impact
The innovative, calculating nature of the Camua is demonstrated through their fondness for this method of preservation. Few other races have the opportunity to taste Camua-smoked meats, and when they do, opinions vary widely thanks to the bold taste and experiments in flavor conducted by the smokers.
Access & Availability
Many Camua smoke their own meat, though their access to specific herbs and spices may vary.
Complexity
While the premise of smoking meat is fairly simple, the practice itself requires patience. Concentrating on maintaining the fire at an even heat and achieving consistent results time and time again isn't for those who crave immediate results.
Discovery
The fact that meat can be preserved through smoking was likely discovered as part of the normal cooking process. Since then, the Camua have perfected smoking as its own art form.
Related Species