Table 4 Smoking materials for kinuday preparation
Smoking Material | f n = 15 | Traditional knowledge of kinuday processors | ||
|---|---|---|---|---|
Explanation | Example of responses | English Translation | ||
Resinous Type (Softwood) | ||||
Pine Tree (Pinus kesiya) | 9 | Transmitted practice | Sîkato met i inturo ni apafo nontan da | It was taught by forefathers |
Available in the area | Eshahel eshan i pengdaan ni belbel ja mausal panduto | There are a lot of sources of pine trees used for cooking | ||
Dries meat intensely | Mag-anan ton shili i afag et maipreserb noman ni mebejag | Drying the meat thoroughly thus preserves the meat longer | ||
Non-resinous (Hardwood) | ||||
Alnus (Alnus japonica) | 10 | Imparts pleasing aroma | Manseng-ew i afag jen nausal i alnus | Meat smoked using alnus is aromatic |
Penetrates thoroughly to meat fibers | Ebayag i asok tan aliven enshalang pilmi isunga mayat i sekep ni asok shi afag | The smoke lasts longer, and the fire is not robust; hence, smoke penetrates meat well | ||
Guava tree (Psidium guajava) | 12 | Acts as preservative | Mantulong jen ipreserb e afag | It helps in preserving the meat |
Acts as disinfectant | No usalen ket abulen to e papengat | It drives away flies when used | ||
Imparts pleasing aroma | Mansaseng-ew i ekuday shi bayabas | Meat smoked with guava is aromatic | ||
Penetrates thoroughly to meat fibers | Ebaybayag ngalab ni bayabas isunga diretso e asok ja manpreserb ni afag | Ember from guava tree; lasts longer hence the smoke continuously preserves the meat | ||
Any broad-leaved tree specie | 12 | Available in the area | Eshahel i klase ni kadasan shi dugad tayo ja mebeddin usalen | Various types of kadasan are available in our place that can be used |
Practical since it can be used as firewood and smoking material | Eshahel i kadasan shiyay isunga isu met laeng e usalen mangikuday nu kita manduto ni mekan | Kadasan is abundant here; thus, it is used to smoke meat while cooking | ||
Imparts pleasing aroma | Manseng-ew i kinuday nausal i kadasan | Smoked meat using kadasan has a pleasant aroma | ||
Penetrates thoroughly to meat fibers | Tuloy tuloy i ngalab ni keyew et maymayat i resulta ni kinuday | Ember is continuous; thus, smoked meat is better | ||
Long-lasting smoke which represents longer life for the consumers of kinuday | Kaumbayag i asok to et kowan ni aapo da nuntan, iarig kono shi biyag ni too ta no mengan ni kinuday jen naasokan ni ebaybayag, kaumbayag kono kita shiya dubong | Smoke lasts longer and forefathers compared to human life that if kinuday smoked longer, our life here on earth | ||