Smokehouse Smoker
Smokehouse Smoker
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 Smokehouse Products Inc Smoker Chips 2 Bags Apple  US $16.99
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Question for serious meat smokers....and boy do I mean serious!!!!?
I have been smoking meat for years but never once have I tried to preserve meat using a smoking technique of any kind.
Please tell me a legit process and maybe some good techniques/recipes for smoking a serious amount of meat that can be preserved for an extended time. I am requesting real solutions and hopefully dont get storeought crap for an answer.
I am building my own smokehouse this year and I want to make sure I do it right.
Thanks in advance!
I haven't had an error in smoking meat in 20 years. It has just never lasted long enough to know if it was done correctly and would last in storage. What I need the most is how to store it not smoke it. I prolly should have asked the question that way.
I don't recommend oak of any kind. leaves the meat tasting like worm food. Use hickory, mesquite, cherry or apple. (depending on the meat.)
If you have gamey meats such as goat, antelope or bambi, I prefer mesquite. It give the meat better flavor. For Pork, Elk, Beef or Buff I prefer Hickory.. Fish you might try the apple, cherry.
Put the firebox on one side to heat the wood to smoking.
in your design, the smoker should have a smoke box that you can fire and put heat to the wood and not the meat.
The smoke does the curing, that said I'd recommend using some curing recipe containing sodium nitrite, and flavoring salts and peppers.
You can make a rub with S&P, but best to marinate for 24 hours in the frig prior to smoking.