How to Preserve Smoked Meat

Smoking is a method of preserving meats. There are two methods: hot or cold smoking. Cold smoking can take days while hot smoking takes a few hours. By smoking your meat of choice using your method of choice, you can dry the meat out. This process removes most of the water, which preserves the meat because it provides no place for harmful organisms to grow.

Things You'll Need

• Prepared smoker Meat Salt Water Large pot Air-tight container

Instructions

Hot Smoking

1. Wash the meat you are planning to smoke. Dry thoroughly with a paper towel.

2. Remove as much fat as possible from the meat. Fat can allow the meat to become spoiled easily.

3. Add 1 cup of salt for every cup of water, and put in a large pot. Create enough brine to completely cover the meat. Add the meat, cover with lid and allow it to brine overnight.

4. Remove the meat from the brine and dry as much as possible. The brine has not only added flavor but it has also jump-started the cooking process.

5. Put the meat into the lit smoker tray. For smaller cuts of meat, such as pork chops or sliced steak, allow to smoke for up to five hours. For larger cuts of meat, such as hams, allow to smoke for up to 24 hours. You will need to monitor the smoking meat for doneness indicated by the drying out of the meat.

6. Remove the meat from the smoker. If it will be eaten soon it can be stored in any available air tight container. If it will not be eaten within four days, freeze in an airtight container. The frozen meat should be good for several months but you will have to use your best judgment.

Cold Smoking

1. Use Steps 1 to 4 from the hot smoking process to begin cold smoking.

2. Use a smoker with a separate fire box. The smoke enters this type of smoker through a pipe connecting the fire box and the smoker. This will allow the temperature to stay well below the maximum of 100 degrees Fahrenheit necessary for cold smoking.

3. Smoke the meat for up to four days or as little as four hours. Cold smoking does not cook the meat.

4. Store the meat in an airtight container in the refrigerator if it will be eaten within four days. If the meat will not be eaten within that time frame store in the freezer. The meat should be good for several months.

5. Cook cold smoked meat prior to eating.

Tips & Warnings

• Instead of brine, you can use a flavorful marinade.

• Be sure to sanitize your food preparation area before and after preparation.