Table 5 Meat smoking duration
Smoking Duration | f n = 15 | Traditional knowledge of kinuday processors | ||
|---|---|---|---|---|
Explanation | Example of responses | English translation | ||
1 day (continuous)–1 month (intermittent) or until consumed | 4 | Once the meat is smoked for a day, the meat can be consumed already, and the left-over meat will continuously be smoked intermittently until consumed | No naasohan ni sahey akhew, mebedin den sid-an. No wara pay i eg nausal, sikato i ikulkulay ni angken sahey bulan ono ingkatud mâbus | If continuously smoked in one day, it can be consumed already. If there is smoked meat left, it will be smoked further even for a month or until consumed |
3 days (continuous)–1 month (intermittent) or until consumed | 5 | 3 days of continuous smoking will dry the meat well then can be smoked intermittently thereafter after a month or until consumed | Mayat no ikulay ni angken teddon akew ingkatud memag-anan ti kusto et no wara pay i subda, masasohan met lang no kita manduto et ingkatud mâbus mala | It’s better if it is smoked for even three days until dried thoroughly and if there are extra, it is smoked while cooking until consumed |
7–15 days | 6 | 7–15 days of continuous smoking assures dryness of product. Desirable smell and taste will be assured. If smoking is extended, the smoked product tends to become very tough | No paasokan ni pito ingkatod kinsen akhew, emag-anan da jen shili i afag et eg mala on-akhob tan mayat i namat to. No ikulay ni mabejag, makneg ni shili e afag | If smoked for seven days until 15 days, the meat is thoroughly dried already, and it will not develop a foul smell, and it will be tastier. If smoked for a longer period, the meat becomes tough |