The ancient tradition of smoking has long been used to add taste to a range of meat produce, and there are many ways to do this. One popular method is to have a small smoke room, where strips of meat are hung for a specific period of time, which imparts a unique flavour to the meat. Smoking meat is considered an art, and the majority of people who are in love with this attractive process will buy from a trusted source, if you would like to turn your hand to smoking meat, here is a useful guide to ensure success.
- Patience is a Virtue – Just as one cannot rush a fine wine or brandy, smoked meat needs the right amount of time, and being patient is an integral part of the smoking process. If you are not endowed with too much patience, you can order from an online smoked food company, who have done all the hard work for you, and with a secure online payment, your tasty ribs or prime steak will be delivered to your door.
- Choosing your Smoker – This device will provide the smoking environment, and can be fuelled by charcoal, wood, LPG, or electric, depending on your preference. Wood gives the meat the best flavour but it isnt always convenient to smoke using wood, but if you have the chance to make a little wood smoking set up, you won’t regret it. The location should be somewhere that will not inconvenience the neighbours, and with online suppliers of everything connected to food preparation, and smoking meats.
- The Right Cut of Meat – This is every bit as important as the smoking environment, and slow cooking is the name of the game here. Look for cuts that have some fat and a little connecting tissue, as this will enhance the flavour. Pork shoulder always smokes well, and, of course, you can never go wrong with ribs, and if you want something succulent, try a joint of beef brisket.
- The Right Smoking Wood – Hickory is the ideal choice for all red meats, while maple is perfect for poultry and ham. Of course, it is very much down to personal taste, but with some trial and error, you can find something that works for you. Alder is great for all white meats and goes well with fish, and there are online suppliers of ready smoked meat, which is far easier.
- Brining – Brining the meat prevents it from drying out during the smoking process, as the salt in the brine reacts with the proteins to make the meat more absorbent. Ideally, you should soak the meat in brine for 8-10 hours prior to smoking. It is important to add some herbs and spices to the brine, and if you are not too keen on a salty taste, you can add some sugar when basting.
Most of us don’t have the time to smoke out ham and steaks, but with online suppliers of the highest quality smoked meats, you can enjoy that amazing taste at any time!
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