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[SarahLaRae]

Has anyone had any experience with smoking meat?

[SarahK]

Has anyone had any experience with smoking meat?

I've done poultry & my dad has done fish.  The birds are very easy but the fish is best when it has been brined.  What's you plan for a victim menu?

[SarahLaRae]

Lol!  Nope no specific victim planned yet.  Just meat in general.  I'm trying to come up with ways to preserve meat so I don't have to depend on the freezer.
The type of meat that we eat are:
Beef
Pork
Poultry

[SarahK]

Hmm....  Well, I did some looking and there seems to be 2 kinds of smoking.  Cold-smoking &  Hot-smoking.  Here's a quote from Putting Food By by Greene, Hertzberg & Vaughan:

"What "Cold-Smoking" Does
We're not concerned here with what is known as 'hot-smoking' -- which in effect is cooking ina slow, smoky barbecue for several hours, thus making the food partially or wholly table-ready at the end of the smoking period.

What we'll do is hold the food in a milk smoke at never more than 120F/49C, and usually from around 70 to 90F21 to 32 C, for several days to color and flavor the tissues, help retard rancidity and , in many cases, increase dryness -- the actual length of time depending on the type of food.

The food is then stored in a cool, dry place, or is frozen, to await future preparation for the table."

I appears have done a bunch of hot-smoking.  I will do some more looking today into 'cold-smoking' and will get back here.  Freezer space is prime property here, too.

(**so, if you, the other UE reader, know about this, chime right in!)

Sarah K

[healthyinOhio]

There are always videos on youtube on how to cure meats.  You could check there. 

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