How to smoke food

What is Smoke Cured Meat

A little insight and history about smoked foods

Curing and smoking meats is an ancient method used for preparing all types of meats. Before refrigeration was available for food storage, this process was a primary food preparation process for enhancing flavor and preventing spoilage. This page offers comments on the process and several recipes are proposed for different poultry species. The same procedures can be modified and used to prepare many other types of meats.

Salt is the main ingredient common to all curing/smoking processes. It contributes to the flavor and texture of the meat, and discourages growth of spoilage microorganisms that could render the meat inedible. Additional ingredients are often used to enhance the flavor and improve the appearance of the finished product. In some cases the addition of sugar counteracts the salty flavor, drying, and toughening that results when only a salt brine is used.

Additional preservatives like potassium nitrate (saltpeter) or sodium nitrate were used in the past to protect against the growth of spoilage organisms like Clostridium botulinum that causes botulism. Today, many people prefer to avoid use of these preservatives due to possible health risks. When nitrates are used, the cured meats exhibit a pinkish color.

The basic ingredients for curing include salt, sugar, preservatives like saltpeter, flavors like sauterne wine and spices like pepper, onion or garlic.

The curing solution and meat are kept cool to discourage possible growth of microorganisms. Temperatures of 35 to 40 degrees F. are ideal during the curing phase. After the curing process is complete, carcasses are removed from the brine and allowed to drain. Additional brine can be removed by rinsing in cool water. Before smoking, allow the carcasses to dry slightly to improve the adhering of the desirable smoked color.

Various woods are used to smoke the meat. Each type of wood contributes a distinctive effect on the flavor and color of the finished product. Woods frequently used include hickory, oak, maple, mesquite, apple, cherry, plum, and peach. Soft woods are never used due to the presence of resinous substances in the woods.

The internal temperature of the meat at its deepest point must reach 160 degrees F. or higher. If this temperature is not attained, additional cooking in a conventional oven is necessary to produce a safe product. Using a cooking thermometer ensures complete cooking. Smoking at 185-190 degrees F. during the first 2-3 hours, followed by lower temper

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About Smokehouses from no Frills to Fancy

There are a large number of smokers available today.

The smoker can use wood or charcoal, it can be electric or gas. How should you choose? First you want to look at how often you will smoke foods and the amount you will be smoking at one time. This of course will let you know how fancy and how big you need.

The more traditional the fuel, the more work it is going to be for you. Wood and charcoal need you to keep an eye on them almost constant as you have to keep adjusting the heat. For me, this is a large part of the charm but you may feel its too much work to be worthwhile. If that is the case you want to look into the fancier smokers and choose one that is gas or electric.

You may also choose to build your own smokehouse. If this is the case, you can build a building for large amounts of smoking or you can build a smoker from a trash can. The limits are only set by your imagination.

I have added a Squidoo lens that will help you build a variety of smokehouse styles for the DIYer. These range from a cardboard box smoker to a full size smokehouse, and every size in between. Check out How To Build A Smokehouse

Brinkmann offering great taste at an affordable price

There are many different smoker types that range in price from inexpensive to very expensive. Here is a nice selection that would fit any budget.

Journey into a Real Traditional Smokehouse

Take a peek inside a traditional smokehouse and watch the process that has existed for centuries.

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Hot smoking and cold smoking

Hot Smoking takes a few hours and the idea is to create the smoke flavor and cook the food at the same time. You want the heat in the chamber the food is placed to be between 130 and 180 degrees F. If you are using a Bar-B-Q, you would place the food as far away from the heat source as possible. If using wood or charcoal, you must tend to the heat constantly during the smoking, cooking process.

Cold Smoking takes even longer and often takes days. The food is placed so that there is no heat from the fire. You in fact want the smoke area to remain at room temperature during the smoking process. This is usually between 60 and 80 degrees F. Cooking does not take place during the process and microbes living in the food are not eliminated. For that reason foods that are cold smoked are usually cured with curing-salts. A good example of this would be Ham and Bacon. After they have been smoked for preservation and flavor, they must be cooked before being eaten.

The Combo This is a combination of Cold and Hot smoking. You smoke the foods at a low temperature for a longer period of time and then slowly over a few hours increase the temperature to the 170 degree temperature for cooking. Always check the internal temperature of meats and reach the temperature needed for safe eating.

FOOD SMOKER TIPS FOR BEGINNERS

Always position the food smoker on a level, heatproof surface away from buildings and out of traffic patterns. It's best to find a place away from the house, since smoke aromas can linger for hours.

Weber's Smokey Mountain Cooker Smoker has three grates-one for charcoal and two for food-and a water pan. To prepare the smoker, heap charcoal in the center of the cooking grate, ignite the coals, and when coals have a light coating of gray ash, spread them evenly across the inside of the charcoal chamber. Check recipe for number of charcoal layers needed. If you are using the water pan, place it on the lower bracket of the center ring and fill it with hot tap water. Add seasonings to water, if desired.

Place soaked woods on the coals through the door on the front of the smoker. Keep all vents partially closed for smoke-cooking. Place food on the top and/or middle cooking grate, depending on recipe and food quantity. Arrange food in a single layer on each grate, leaving space for smoke to circulate around each piece. Add 12 to 14 briquettes and as many wood chunks as needed to fire, and replenish water and seasonings.

Weber Chef's Tips for Beginners
Use a meat thermometer to make sure smoke-cooked foods are done but not overcooked. Smoke-cooked foods look different than other grilled or oven-prepared foods. They may be pink or red when completely cooked (apple wood especially will make chicken look red, for example).
Use tongs and barbecue mitts to add charcoal, turn meats, refill the water pan, or adjust vents.
Do not use charcoal infused with starter fluid-it can add an unpleasant taste to your smoked foods.
Experiment with different woods and meats until you find the right combination for your tastes.
Start with a small amount of wood to see how you like the flavor, then add more for more intense smoky taste. (Just don't overdo it; too much wood smoke over long periods can make food taste bitter.)
Try combining woods as you get more experienced for unique and flavorful results.
Keep a food smoker's notebook while experimenting. Jot down ingredients, wood amounts and combinations, and results so you can repeat successes. (Unless, of course, you want to keep your best recipes a secret!)

Suggestions courtesy of Weber

Smoked Meat Tip 1

You can warm smoked meat but be careful not to cook it. Simply cover with foil and heat in a low oven.

FOOD SMOKING WOODS CHART

Hickory - Pungent, smoky, bacon-like flavor. - Pork, chicken, beef, wild game, cheeses.

Pecan - Rich and more subtle than hickory, but similar in taste. Burns cool, so ideal for very low heat smoking. - Pork, chicken, lamb, fish, cheeses.

Mesquite - Sweeter, more delicate flavor than hickory. Tends to burn hot, so use carefully. - Most meats, especially beef. Most vegetables.

Alder - Delicate flavor that enhances lighter meats. - Salmon, swordfish, sturgeon, other fish. Also good with chicken and pork.

Oak - Forthright but pleasant flavor. Blends well with a variety of textures and flavors. -
Beef (particularly brisket), poultry, pork.

Maple - Mildly smoky, somewhat sweet flavor. Try mixing maple with corncobs for ham or bacon. - Poultry, vegetables, ham.

Cherry - Slightly sweet, fruity smoke flavor. - Poultry, game birds, pork.

Apple - Slightly sweet but denser, fruity smoke flavor. - Beef, poultry, game birds, pork (particularly ham).

Peach or Pear - Slightly sweet, woodsy flavor. - Poultry, game birds, pork.

Grape vines - Aromatic, similar to fruit woods. - Turkey, chicken, beef.

Wine barrel chips - Wine and oak flavors. A flavorful novelty that smells wonderful, too. - Beef, turkey, chicken, cheeses.

Seaweed - Tangy and smoky flavors. (Wash and dry in sun before use.) - Lobster, crab, shrimp, mussels, clams.

Herbs & spices (bay leaves, rosemary, garlic, mint, orange or lemon peels, whole nutmeg, cinnamon sticks, and others)

Vary from spicy (bay leaves or garlic) to sweet (other seasonings), delicate to mild. Generally, herbs and spices with higher oil content will provide stronger flavoring. Soak branches and stems in water before adding to fire. They burn quickly, so you may need to replenish often.

Vegetables, cheeses, and a variety of small pieces of meat (lighter and thin-cut meats, fish steaks and fillets, and kabobs.

Courtesy of Weber

Smoke House Chat

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Reply

everydaygourmet May 5, 2012 @ 10:40 am | delete

Fridge as a Smoker,
Keep it plugged in an run the fridge while your smoking! Smoke entry and exit opposite, smoke in at the top, to allow it to be circulated by the fan and cooled, exit (flew) at mid point to bottom to maximize smoke, opposite side from the fan. We have ducted fans as well to create a sort of smoke vortex, thanks to the genius metal worked next door!
You can buy extra shelves @ any appliance repair store and or consult a repairman, found that a lot, of shelve parts can be used for more than one model, if not Home Depot/Loews will have coated shelving that works great.

Reply

Everydaygourmet May 5, 2012 @ 10:28 am | delete

Fridge as a smoker,
used to do this all the time, but, we kept the fridge running to cool the interior! Put the entrance @the top to allow any heat to be cooled, on it's way down (heat rises remember) and the flew point opposite the fan, @ least half way down the side or @the bottom to allow maximum use of the smoke. You can go to any appliance repair store or online to buy more shelves to use as racks or build your own from coated shelving material @ a Loews, or home depot

Reply

cottagerelief Mar 1, 2012 @ 10:33 pm | delete

I lived in Newfoundland for 2 years, and was 3 doors down from the humber river. Every cast you could catch pan size trout. So I took an old fridge, put a hole in the bottom, plugged in a flatplate, took an old maxwell coffee tin, filled it with hickory smoked wood, made my own brine, put a hole in the top of the fridge, and was able to keep the fridge at 140 degrees. Man those trout came out awful tasty. Nice lens

Reply

cottagerelief Mar 1, 2012 @ 10:33 pm | delete

I lived in Newfoundland for 2 years, and was 3 doors down from the humber river. Every cast you could catch pan size trout. So I took an old fridge, put a hole in the bottom, plugged in a flatplate, took an old maxwell coffee tin, filled it with hickory smoked wood, made my own brine, put a hole in the top of the fridge, and was able to keep the fridge at 140 degrees. Man those trout came out awful tasty. Nice lens

Reply

jtrandall Jan 26, 2012 @ 9:46 am | delete

I can't wait for summer to try some of these techniques.

Reply

Bockovich Jan 25, 2012 @ 3:56 am | delete

I'm always open to new suggestions and that's how I came across this site. I just wanted to mention that there is another type of cold smoking that has been passed down to me from my great-grand parents, who were from Croatia. My late father build a smoke house the size of a small shed on our property about a decade ago. Every winter we smoke about 125 lbs of kobasi (call it what you will). Concerning temp. the outside temp cannot be less than 22F or more than 40F for a long period of time. Here in Virginia, I have yet to have that problem if planned well in the winter, but a couple scares none the less. All together, I smoke with applewood for 5-7 days then a day on and a day off of smoke for another week. After about another month of curing inside it is ready to wash, cut and eat as is. I should also add that wine and canning salt are major ingridents in my kobasi.

Reply

Bockovich Jan 25, 2012 @ 3:56 am | delete

I'm always open to new suggestions and that's how I came across this site. I just wanted to mention that there is another type of cold smoking that has been passed down to me from my great-grand parents, who were from Croatia. My late father build a smoke house the size of a small shed on our property about a decade ago. Every winter we smoke about 125 lbs of kobasi (call it what you will). Concerning temp. the outside temp cannot be less than 22F or more than 40F for a long period of time. Here in Virginia, I have yet to have that problem if planned well in the winter, but a couple scares none the less. All together, I smoke with applewood for 5-7 days then a day on and a day off of smoke for another week. After about another month of curing inside it is ready to wash, cut and eat as is. I should also add that wine and canning salt are major ingridents in my kobasi.

Reply

Karen Jan 16, 2012 @ 3:16 pm | delete

I want to smoke cured bacon slices i got at the grocery store.. do I cold smoke this in my electric smoker at below 100 and for how long. of course I will be cooking it in the house before eating it.. I don't know the temperature or time to smoke it .

Reply

John Nov 14, 2011 @ 7:52 pm | delete

Oven-smoked foods will keep well for atleast two days. To store, wrap securely to prevent the smoke flavor from permeating other items in the refrigerator.

Just in case your readers might also be interested in dating feel free to visit our site.

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senditondown Nov 12, 2011 @ 2:54 pm | delete

After reading this, I've come to the conclusion that you should be nominated for the position of "Smoke-Master" General. Good Job! Now I want something to eat!!
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Clothing will not make the Smoked Food taste Better

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Build Your Own Food Smoker

From Simple to Fancy - A Smoker for every taste

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How to smoke food

Learn the inside secrets to smoking food

Contents at a Glance

Contents at a Glance

What is Smoke Cured Meat

A little insight and history about smoked foods

Have you found this information of use

If you have please share it with others

About Smokehouses from no Frills to Fancy

Brinkmann offering great taste at an affordable price

Journey into a Real Traditional Smokehouse

Hot smoking and cold smoking

FOOD SMOKER TIPS FOR BEGINNERS

Smoked Meat Tip 1

FOOD SMOKING WOODS CHART

Smoke House Chat

Lets hear your comments - Suggestions - Just say Hello

Clothing will not make the Smoked Food taste Better

You will just look better while operating your smoker

Build Your Own Food Smoker

From Simple to Fancy - A Smoker for every taste

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Cooking With Captain Morgan

How to use Smoke in the art of BBQ.

How to build a Cold Smoker

Great for smoking Cheese and other things

Smoked Meat Tip 2

The Finest offerings from Bradley Smokers

You have to have Great Fish and Shell Fish Recipes

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My Favorite Recipe - Maple Cured Smoked Salmon

Awsome Pork Smoker Recipes

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Best of the West Smoker Beef Recipes

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Best Poultry Smoker Recipes

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Smoked Meat Tip 3