smoking meat

smoking meat

Hello all,

I wish to make smoked meat, someone have a plan to build a smokebox,
smokehouse or other interesting thing usefull fore smoking or curing meat or
fish?

Thanks in advance, Karl

Re: smoking meat

Karl wrote:
> Hello all,
>
> I wish to make smoked meat, someone have a plan to build a smokebox,
> smokehouse or other interesting thing usefull fore smoking or curing meat or
> fish?

It depends upon what you mean by smoked meat. There are two kinds of smoking,
HOT smoking where the meat is cooked over a smokey fire, and cold smoking where
cured meat is flavored by the cooled smoke from a fire.

Hot smoking can be done in a small container, such as a barbecue, cold smoking
requires a more elaborate set up, such as a firebox with an exaust pipe to
cool the smoke and a room to actually smoke the meat. This is complicated
by the need for the smoke to follow a draft or the fire will go out.

It also needs to be cold. You can't really cold smoke meat in the summer,
and in some places only for a few weeks in the winter. If it is too
warm, the meat will rot.

Small amounts of meat can be best done in a dryer using "liquid smoke".
Look up BILTONG a South African dried meat which has had many web pages
devoted to it. It may not be what you want, but it's a well documented
place to start.

Geoff.
--
Geoffrey S. Mendelson, Jerusalem, Israel gsm@mendelson,com N3OWJ/4X1GM

Re: smoking meat

I'd avoid smoking meat and stick with tobaccy

:-)

Mat

"Karl" <savage1@telenet.be> wrote in message
news:pOYPj.47952$2b2.5062@newsfe12.ams2...
> Hello all,
>
> I wish to make smoked meat, someone have a plan to build a smokebox,
> smokehouse or other interesting thing usefull fore smoking or curing meat
> or fish?
>
> Thanks in advance, Karl
>

Re: smoking meat

I have built a smoker out of a 55 gal. drum. Plans? No. Cut a door
for the fire box, cut a door to access the food area, re-attach with
hinges. Cut some holes in the top for smoke to escape. Use a brick to
block them and reduce flow.

At the time I used a hibachi grill. Today I would use a cheap hot plate.

What to smoke? Brine [corn] some brisket, chuck roast or top/bottom
round roast and smoke it into pastrami.

Brine a pork loin and smoke it to make Canadian bacon.

I was in Florida, at the time, so I smoked a lot of Mackerel.

I tried a duck - wasn't too pleased. There are much better ways to
serve them...

If you really want a project, a quick search on Amazon yielded:
http :// www .amazon,com /Build-Smokehouse-Country-Bulletin-81/dp/0882662953/ref=pd bbs sr 1?ie=UTF8&s=books&qid09046626&sr=1-1

You can also see:
http :// www .thesmokering,com /default.jsp
for more information. While the old sausage-list was still functioning,
there were people who claimed to have used cartons from refrigerators to
smoke food in.

JK







TBI wrote:
> I'd avoid smoking meat and stick with tobaccy
>
> :-)
>
> Mat
>
> "Karl" <savage1@telenet.be> wrote in message
> news:pOYPj.47952$2b2.5062@newsfe12.ams2...
>> Hello all,
>>
>> I wish to make smoked meat, someone have a plan to build a smokebox,
>> smokehouse or other interesting thing usefull fore smoking or curing
>> meat or fish?
>>
>> Thanks in advance, Karl
>>
>

Re: smoking meat

(clipped)
"Anon" <anon@nowhere,net > wrote in message
news:fI0Qj.53925$rC6.18535@bignews4.bellsouth,net ...
>I have built a smoker out of a 55 gal. drum. Plans? No. Cut a door for
>the fire box, cut a door to access the food area, re-attach with hinges.
>Cut some holes in the top for smoke to escape. Use a brick to block them
>and reduce flow.
>
> At the time I used a hibachi grill. Today I would use a cheap hot plate.
>
> What to smoke? Brine [corn] some brisket, chuck roast or top/bottom round
> roast and smoke it into pastrami.
>
> Brine a pork loin and smoke it to make Canadian bacon.
>
> I was in Florida, at the time, so I smoked a lot of Mackerel.
>
> I tried a duck - wasn't too pleased. There are much better ways to serve
> them...
>
> If you really want a project, a quick search on Amazon yielded:
> http :// www .amazon,com /Build-Smokehouse-Country-Bulletin-81/dp/0882662953/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1209046626&sr=1-1
>
> You can also see:
> http :// www .thesmokering,com /default.jsp
> for more information. While the old sausage-list was still functioning,
> there were people who claimed to have used cartons from refrigerators to
> smoke food in.
>
> JK
>
Some good info there. One thing I'd be careful of is the paint or wood
treatments of the materials used. I'd always wanted to use railroad ties for
my garden until I found what they were treated with. Truly horrendous for
getting inside your body.
Our FAQ http :// rfpfaq.jaclu,com /rfpFAQ.htm has a booklist you might want
to check out of the library. And Elton Brown on Good Eats built a fish
smoker out of a new big clay flowerpot, a little fan, 2 hockey tickets (only
kidding, just a bow to an old tv show), etc. You might find that show on
food network or on dvd.
We attended a fish-in where one of the fellars let us sample smoked salmon
with alder or apple woods. I actually like the alder better.
m2cw
Edrena

Re: smoking meat

Found another good (technical) link in my bookmarks:
http :// www .uga.edu/nchfp/publications/nchfp/lit rev/cure smoke toc.html

I use Morton Tenderquick for Canadian bacon (or unsmoked pea meal
bacon)and corned beef (sometimes smoked into pastrami):
http :// www .mortonsalt,com /recipes/RecipeCategory.aspx?CID=6

JK


The Joneses wrote:
> (clipped)
> "Anon" <anon@nowhere,net > wrote in message
> news:fI0Qj.53925$rC6.18535@bignews4.bellsouth,net ...
>> I have built a smoker out of a 55 gal. drum. Plans? No. Cut a door for
>> the fire box, cut a door to access the food area, re-attach with hinges.
>> Cut some holes in the top for smoke to escape. Use a brick to block them
>> and reduce flow.
>>
>> At the time I used a hibachi grill. Today I would use a cheap hot plate.
>>
>> What to smoke? Brine [corn] some brisket, chuck roast or top/bottom round
>> roast and smoke it into pastrami.
>>
>> Brine a pork loin and smoke it to make Canadian bacon.
>>
>> I was in Florida, at the time, so I smoked a lot of Mackerel.
>>
>> I tried a duck - wasn't too pleased. There are much better ways to serve
>> them...
>>
>> If you really want a project, a quick search on Amazon yielded:
>> http :// www .amazon,com /Build-Smokehouse-Country-Bulletin-81/dp/0882662953/ref=pd bbs sr 1?ie=UTF8&s=books&qid09046626&sr=1-1
>>
>> You can also see:
>> http :// www .thesmokering,com /default.jsp
>> for more information. While the old sausage-list was still functioning,
>> there were people who claimed to have used cartons from refrigerators to
>> smoke food in.
>>
>> JK
>>
> Some good info there. One thing I'd be careful of is the paint or wood
> treatments of the materials used. I'd always wanted to use railroad ties for
> my garden until I found what they were treated with. Truly horrendous for
> getting inside your body.
> Our FAQ http :// rfpfaq.jaclu,com /rfpFAQ.htm has a booklist you might want
> to check out of the library. And Elton Brown on Good Eats built a fish
> smoker out of a new big clay flowerpot, a little fan, 2 hockey tickets (only
> kidding, just a bow to an old tv show), etc. You might find that show on
> food network or on dvd.
> We attended a fish-in where one of the fellars let us sample smoked salmon
> with alder or apple woods. I actually like the alder better.
> m2cw
> Edrena
>
>
>
>

Re: smoking meat


Karl wrote:
> Hello all,
>
> I wish to make smoked meat, someone have a plan to build a smokebox,
> smokehouse or other interesting thing usefull fore smoking or curing meat or
> fish?
>
> Thanks in advance, Karl
>
>


I haven't used it in a couple of years, but I have a smoker that I made
from a 35 gallon galvanized trash can (a new one). Not much to it; a
few 1/2" holes drill near the bottom for air, a paver (type of brick) in
the bottom to keep the firebox up off the galvanized metal, an iron
skillet for a firebox, and a grate suspended about halfway up.

I build a small smoky fire in the skillet using charcoal, apple or
hickory wood chunks, and oak sawdust. Or sometimes a mixture of pecan
shells and oak sawdust. I haven't tried corncobs yet, that's also
supposed to work. Adjust the draft by how tightly the lid is attached.
It doesn't get hot enough to actually cook the meat, so the meat
should be either fully cooked or properly cured before it goes in. HTH :-)

Bob

Re: smoking meat

"Karl" <savage1@telenet.be> wrote:
> Hello all,
>
> I wish to make smoked meat, someone have a plan to build a smokebox,
> smokehouse or other interesting thing usefull fore smoking or curing meat
> or fish?
>
> Thanks in advance, Karl

Hi, Karl,

You might also make enquiry at alt.food.barbecue where this has been
discussed many times by people who do it.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Re: smoking meat

thanks all for your comments, best regards Karl