By Monte Burch
• and masses more!
Learn how one can safeguard meat, fish, and online game and create scrumptious smoked and cured meals. even if you're a severe hunter or angler trying to remedy and smoke your harvest or a client easily seeking to get a better price whereas growing scrumptious treats at domestic, The final consultant to Smoking Meat, Fish, and Game may help you!
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Additional info for The ultimate guide to smoking meat, fish, and game : how to make everything from delicious meals to tasty treats
It’s to your advantage to keep good records of what you smoked, how much it weighed, the amount and type of brining used, and the proper amount of smoking for the end result. Smoking can be as simple or complicated as you like. Primitive people merely used a cured animal skin draped over a framework of saplings and a small smoldering fire. The following method was used by my family for many years to smoke hams and bacon: Soak the cured meat for about a half hour in cold, fresh water. Use a heavy string to make loops for hanging meat in the smokehouse.
A ham that weighs 16 to 18 pounds and is approximately 5 inches thick at the thickest portion would need to cure for about 35 days. Hams that are short-cut, partially skinned and/or cured using a combination, can be cured at 5 days per inch or 1 1/2 days per pound. Don’t guess at the cure application dates or curing time. Mark the timing and dates on a calendar posted nearby or on the bag or container. Weigh the ham. Coat the ham well on all sides with the dry cure mix. Immersion Pickle Cure Immersion or pickle curing is a bit more complicated.
The big cooking area on the Horizon provides lots of space for smoking for a crowd and smoking larger cuts of meat. The standard and very popular barbecue grills can also be used for hot smoking. These are available in a wide range of sizes, styles, and prices from tabletop to huge built-in models. Some models can also be used for cold smoking. Models include both charcoal- and gas-fired. The larger units, or those with larger cooking surfaces, are best for smoke cooking because they allow for more temperature control and indirect cooking methods.