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Where there's smoke, there's flavor!' This is a well-known expression in the smoking meat circles. Another popular tag line is 'low and slow'. These expressions say a little bit about what smoking meat is all about, tasty flavorful meat with unmatched tenderness. The art of preparing smoked meat is an ancient practice in the Meghalaya regions of Northeast. Doh Thad/doh syang/ Kha rang is what smoked meat of pork, beef or fish is called is Meghalaya. In a typical Meghalaya kitchen, indoor or outdoor, one will see the fireplace with strips of meat, beef or pork, hanging above them, allowing the smoke and air to slowly dry the meat over time. Most or all of the houses in the Meghalaya practices “Cold smoking”, which is an intense smoking and meat preparation technique at low temperatures. The goal is to enhance the flavor of meats and to improve preservation. A lot of brining and salting is done before smoking to prevent the growth of bacteria and to improve the quality of cured food. This type of smoking is prolonged and takes up to days, even weeks. The end result is dry, salty, flavored food. Though the smoked meat can be readily eaten out of the packet after heating it for few minutes, there are many ways to prepare smoked meat dishes.