INGREDIENTS:
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SMOKING/DRYINGSmoking and drying are process of preserving meat or fish for long term storage. Smoke is a natural preservative so not only will you get the added flavor imparted by using hardwoods but the food will store better. In either case, smoking or dying, meat
will have all of the moisture removed which will inhibit growth of bacteria that cause the meat to spoil. The idea of smoking and drying can seem daunting and complicated to get the times and temperatures correct but it is not as complicated as it first seems. Aboriginal populations would sometimes dry meat by hanging it on the thorns of bushes in the sun for many hours at a time. It’s not suggested that you try to do the same without doing some extra research on the subject but it is a good thing to think about when undertaking smoking or drying meat/fish for the first time. The temperatures are very specific so that the meat is not cooked during the process but so long as you never exceed 68°C/155° you will probably achieve success at smoking or drying meat/fish. |
MAINTENANCE: Even with a permanently and purposefully built smoke, very little maintenance will be required.
CONSTRUCTION TIME: A device for smoking meat or fish can be built very quickly and easily as a temporary solution or one can take
time to build a permanent one. It depends on you and the tools/materials at your disposal.
CONSTRUCTION TIME: A device for smoking meat or fish can be built very quickly and easily as a temporary solution or one can take
time to build a permanent one. It depends on you and the tools/materials at your disposal.