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Hot Smoking Meat: This Is How It Works

Hot smoking meat – the preparation

Hot smoking is a method of preparing meat alongside air drying and cold and warm smoking. In this section, you will learn what steps are required before you can actually start smoking.

  • First, you should wash the meat, dry it and cut it into pieces about 30 centimeters long. Protruding meat or fat is cut off.
  • Poke a hole in the flesh with a knitting needle and thread yarn through it.
  • In the next step, the meat is completely rubbed with curing salt and the salt is massaged in. It is then placed in a sealable container.
  • Store the meat in this way at about 10°C for about three weeks. After half the time, the meat is removed. Catch the meat juice.
  • Now the meat is rearranged, i.e. the bottom pieces are placed on top and vice versa. They are now put back into the container and the collected meat juice is poured over them.

This is how the meat is smoked

After the meat has been pickled and stored, the next step can begin. We now come to smoking and subsequent storage.

  • After three weeks, remove the meat and rinse it off. Clean the container and put the meat back in.
  • Fill the container with water so that all the meat is submerged. Keep it like this for 24 hours. Remove the meat and hang it up. It can now drain for another 24 hours.
  • Finally, the meat goes into the smoker. You can also smoke meat in the oven. The length of smoking depends on the thickness of the meat. On average, poultry takes 30 minutes, and bacon, smoked ham, and loin for up to three hours.
  • When hot smoking, the shelf life is not very long, it can usually only be kept in the refrigerator for a few days.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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