![]() When someone talks about a smoker, they are thinking about hot smoking. Finding a smoker designed just for preserving, or cold smoking, food is almost impossible. Unfortunately, when you go looking for equipment for smoking food, almost all of it is geared towards the smoking of food that you intend to eat within a few days—hot smoking. This distinction will be important later. ![]() One last thing about hot smoking is that the hot smoked meat is cooked in the same chamber as the heat. You can store it in the refrigerator for a few days, but why would you? After waiting a day for that chicken to be smoked, you’re ready to tear off a drumstick and get to work.Ĭhuck roast, ground chuck, flank steak, and lamb shoulder chops are a few more meats you can smoke, along with that Thanksgiving turkey or that Holiday Ham. When you finish hot smoking meat, it is ready to eat. Because the meat has not been soaked in brine, the temperature must reach above the danger zone of 140 degrees, with a top limit of 300 degrees Fahrenheit. The purpose of hot smoking process is to cook the meat. Temperature range is between 140 and 300 degrees Temperature should not go above 80 degrees Used to cook foods for immediate consumption
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |