| Term | Definition |
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| Hanger Steak | A cut from the muscle on the inside of the beef carcass, attached to the last rib, diaphragm and kidney, right below the tenderloin in the plate primal. It is called hanger because it appears to hang from the diaphragm of the steer. Also called "onglet" (French), "lombatello' (Italian), and "solomillo de pulm'n"(Spanish) (NAMP 140)
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| Hank | This is the unit of measurement used in buying and selling casings. One hank is one hundred yards of casings. Stuffing a hank of sausage will result in 140 to 150 pounds of raw sausage.
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| Head Cheese | Made from chopped, cured pork head meat in a gelatin base; attractive and colorful.
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| Hickory Woodchips | Hickory is more common in the South, but is popular in many regions. It is used just as often if not more often than oak. Hickory provides a strong smoky bacon flavor and can be used for all types of meat, but is especially good for cuts of pork, wild game, chicken, and ribs.
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| Hog Casings | Cleaned and processed pig intestines. These are the most common casings in use at your favorite barbecue joints in Texas.
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| Holsteiner Cervelat | Similar to farmer cervelat, but packed in a ring-shaped style.
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| Hormones | A chemical released by a cell or a gland in one part of the body that sends out messages that affect cells in other parts of the organism Only a small amount of hormone is required to alter cell metabolism In essence, it is a chemical messenger that transports a signal from one cell to another
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| Hot Dog | Also called franks. A cooked sausage made of mixed, extremely fine ground meats - almost an emulsion in the grind.
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| Hot Dog Casings | 24mm - 26mm casing which can be plastic, collagen edible or natural sheep casings.
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| Hot Links | The commercial name for Cajun-style andouille sausages Commercially produced hot links are generally less fatty, smoother, and contain a higher percentage of meat than the originals
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| Hot Smoking | Cooking foods with smoke at temperatures ranging between 190 and 250 degrees. The goal is to cook the meat while also flavoring it with smoke from various hardwoods.
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| Hungarian Salami | Less highly flavored and more heavily smoked that Italian salami; contains garlic.
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| Iberico Ham (Jamon Iberico) | Sierra de Aracena, Spain - Ham made from black Iberico (pata negre) pigs. The best is Iberico de Bellota, where the pigs have been allowed graize acorns on a free-range basis. The acorns really come through in the taste.
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| Indirect Grilling | A method of grilling slowly, to one side of the heat source, over a drip pan in a covered grill.
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| Intake | The damper on or near the firebox which allows the user to open/close thereby allowing more or less air to the fire. More air = hotter fire/Less air = cooler fire.
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