Smoke meat yourself - how it works
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You can smoke meat yourself. Depending on which type of smoke you prefer, you can create a wide range of aromas. We have summarized how you can smoke meat yourself.
1. How to prepare the meat for smoking yourself
Before you start smoking, you should prepare the meat well. This includes pickling, i.e. arinating with different spices. The meat must then remain in the refrigerator for about a week. Get a good piece of meat beforehand, such as a piece of good quality ham from a butcher.
- So that the smoked meat does not spoil so quickly, it must first be cured. This happens first with nitrite curing salt. This removes the water from the meat so that no bacteria can form in the meat.
- Depending on your taste, you can make your own marinade, which can consist of different spices.
- Take, for example, 35 grams of nitrite curing salt, black pepper to taste, 10 grams of sugar and other spices such as thyme, mint, chilli, coriander, etc.
- Mix the spices together and rub the piece of meat well with the marinade.
- Then wrap the meat in cling film and put the meat in the fridge for a week.
- After a week, remove the piece of meat from the refrigerator and place it in water so that the spices that have not been absorbed can be removed.
- Always change the water after 30 minutes. Then put the meat in a warm, dry place for two days.
2. How to smoke the meat
Now the meat can be smoked. For this you need a suitable smoker.
- Opt for hot, cold or warm smoking. Depending on the type of smoking you choose, you have to set the temperatures differently. The exact instructions can be found in the instructions for use of your smoking oven.
- For example, you can use beech wood for smoking. Depending on which aroma you prefer, choose the right wood.
- The meat must remain in the smoker for about 36 hours.
- Take the meat out of the oven about every six hours and leave it in the air for four hours.
3. Let the meat ripen
After smoking the meat for 36 hours, you can take it out of the oven. Now it has to ripen to develop its full aroma.
- Leave the meat in a suitable place for a few more days.
- In this case, the aroma can develop better.
In our next practical tip you will learn how you can easily produce dried meat yourself.