Many
people never attempt to smoke their cured meats and prefer to use them
directly from the brine, but if possible it is more
satisfactory to smoke them before using for several reasons.
First,
the process of smoking helps to preserve the meat. The creosote
formed by the combustion of the wood closes the pores of the meat
to a great extent thus excluding the air and helping it to keep and
at the same time makes the meat objectionable to insects.
In
the
second place, pickled or cured meats taste better and are more
palatable if smoked. Of course the smoking must be properly done
and the right kind of fuel must be used.
Third, almost
all meat cuts and all trimmings can be
utilized, and nothing will be wasted.
NOTE: For all curing always use pickling salt
and
not table salt, as the latter contains starch to keep it dry
and this starch may cause the meat to spoil. If you carefully
follow these directions you will have delicious sugar-cured hams
and bacon.
