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The
Smokehouse and the Smoke
It
is not necessary to have
a regular smokehouse—although it is a delightful addition to
any farm or house. Some rural communities have meat rings, which is a
great advantage to all members.
One regular size smokehouse will answer for many families.
This
is the ideal
arrangement and it can easily be managed if you are progressive and
anxious enough to supply your family with delicious meat the year
around and want to save time and money.
If,
however, you have to do your own smoking and smoke only a
small quantity at a time a barrel or large box will answer.
The
meat which you are going to smoke should be removed from the brine
the day before the smoking. A half hour soaking in cold water
prevents a crust of salt from forming on the outside. Do not hang
the meat so that any two pieces touch as this would prevent uniform
smoking.
The Smoke & Smoking
Green
hickory or any of the hardwoods or maple should be used
for the smoking. Pine or any other resinous woods should not be
used as they give a disagreeable flavor to the meat.
Always
start with a slow fire so as to warm the meat up
gradually. Thirty-six to forty-eight hours of heat as near 120
degrees F. as possible will be sufficient under most
circumstances. Overheating
of the meat must be guarded against.
NOTE:
Never use softwoods for smoking meat. If it is
impossible to get hardwood use corncobs rather than soft wood. Keep in
mind that the
corncobs will leave a dirty deposit on the meat, which is carbon. Most
people think that it is not really objectionable, only from the
standpoint of "looks" , but we suggest not to use corncobs.
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Did You Know?
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Alder
is traditional wood for smoking salmon in the Pacific Northwest. Alder
also works well with other fish and has a light delicate flavor.
Apple and Cherry woods produce a slightly sweet, fruity smoke that's
mild enough for chicken or turkey, but also capable of flavoring a ham.
Hickory is the king of the woods. It has strong, hearty taste and it is
perfect for pork shoulder and ribs, but it also capable to enhance any
read meat or poultry.
If hickory is the king of barbecue woods, oak is the queen. Assertive
but always pleasant, it's the most versatile of hardwoods, blending
well with a wide range of flavors. What it does to beef is
probably against the law in some states.
Maple wood has mildly smoky and sweet taste, and mates well with
poultry, and ham.
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