Techniques for Smoking Meats
The meat-smoking mantra is "low and slow." The heat is low and the meat is cooked slowly to ensure a fork-tender result. Using your grill or inexpensive smoker, you'll have smoked sensations that will delight your family and friends. Does this Spark an idea?
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Smoking Poultry
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When smoking poultry, brining is key. Using a mixture of water, salt, sugar and seasonings to brine improves the texture, flavor and moisture of the meat. Rub seasonings underneath the skin to bring about the greatest flavor. To not overcook the meat, take it off the smoker when the thigh reaches 180 degrees Fahrenheit.
Smoking Pork
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Pork can be fantastic when smoked, and relatively inexpensive. You need to trim the excess skin and fat from certain cuts, like the picnic shoulder. Add flavor by injecting a fruity marinade in the meat with a syringe and covering the outside with a dry rub.
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Smoking Beef
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Traditionally tough cuts of beef are economical and become tender when smoked. Beef becomes dry, so leave the fat on the meat while smoking. Cook with the fat side up, allowing the fat to melt into the meat to keep it moist and tender. Baste the beef regularly and make sure to maintain an even temperature of 220 to 225 degrees Fahrenheit.
Smoking Fish
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Fish can be smoked hot, where the fish is cooked to an internal temperature of 160 degrees Fahrenheit, or cold, where the fish is not actually cooked, but cured at 80 degrees Fahrenheit or less. Each of the many steps in cold smoking takes a day to complete. Give yourself several days for preparation.
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References
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