Smoker Smokehouse

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Posted by admin | Posted in Outdoor Cooking | Posted on 04-03-2009

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Smoker Smokehouse
Question for serious smokers …. meat and boy what I mean !!!!? serious

I have food been smoking for years, but not a I once tried to preserve meat in a smoking technique of any kind. Please tell me a legitimate process and perhaps some good techniques / recipes smoking a serious amount of meat can be preserved for a long time. I am applying real solutions and hopefully storeought crap dont get a response. I'm building my house with their own home this year and I sure do well. Thanks in advance! I have not had an error in the meat smoking over 20 years. Never has lasted just long enough to know if it was successful and would last in storage. What we need most is the way to the store that are not smoking. I prolly should have put the question this way.

I do not recommend any oak. leaves the meat tasting like food of the worm. Use hickory, mesquite, cherry or apple. (depending on the meat.) If you have Gamey meats like goat, antelope or Bambi, I prefer mesquite. It is better to give the flavor of the meat. Pork, Elk, Hickory prefer meat or beige .. Fish that can taste the apple, cherry. Put the fire box on one side to heat the wood to smoking. in its design, the smoker must have a box of smoke that can put the fire and heat the wood and not the flesh. Smoke is the priest, who said I'd recommend using some curing recipes containing sodium nitrite, and salt and pepper flavor. You can make a massage With S & P, but it's best to marinate for 24 hours in the refrigerator before smoking.

Smoke House

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