Page 81 - The Lost Ways

How to Smoke Meat The Right Way

Curing (or smoking) meat in smokers is no longer a necessity. The pioneers did it because
they didn’t have refrigerators, freezers, or any additional storage facilities to place their
products in and extend shelf life. The process, however, is still one of the most delicious
and healthiest way to consume and prepare meat, fish, and even cheese. Basically, curing
means “flavoring” meat products (pork, beef, chicken, turkey, duck, etc.) with smoke.

Curing differs from barbecuing and grilling. Smoked meat is prepared at temperatures
0
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between 52 F and 140 F, and the process can last from several hours to two weeks. Cured
meat is thoroughly cooked inside and out. You may choose to smoke your meat for just
an hour or two to give is a nice smoked color on the outside and keep it moist on the
inside and then cook it once again in the oven or in the frying pan before consuming it.

Some key benefits of smoking:

❖ Extended shelf life
❖ Kills certain types of bacteria
❖ Prevents mold accumulation
❖ Prevents fats from getting that rancid, sour taste
❖ Improves flavor and taste
❖ Changes the color of the meat—smoked meat just looks delicious!

The longer you keep the products in the smokehouse, the saltier they’ll be. This happens
because when cured, the meat loses moisture. Heavily cured meat products have an
extended shelf life and can be consumed for months on end.

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