Smoke Meat Yourself – That’s How it Works

You can smoke meat yourself. Depending on which type of smoking you prefer, you can create a wide range of aromas. We have summarized how you can smoke meat yourself.

How to prepare the meat for smoking yourself

Before you start smoking, you should prepare the meat well. This includes curing, i.e. marinating with different spices. The meat then has to sit in the fridge for about a week. Get a good piece of meat beforehand, such as a good quality piece of ham from the butcher.

• So that the smoked meat does not spoil so quickly, it must first be cured. This is done first with nitrite-curing salt. This removes the water from the meat so that no bacteria can form in the meat.
• Depending on your taste, you can make your own marinade, which can consist of different spices.
• For example, take 35 grams of nitrite curing salt, black pepper to taste, 10 grams of sugar, and other spices such as thyme, mint, chili, coriander, etc.
• Mix the spices together and rub the piece of meat well with the marinade.
• Then wrap the meat in cling film and place the meat in the fridge for a week.
• After a week, take the cut of meat out of the fridge and place it in water to remove the spices that have not soaked in.
• Always change the water every 30 minutes. Then put the meat in a warm, dry place for two days.

How to smoke the meat

Now the meat can be smoked. For this, you need a suitable smoker.

• Decide on hot, cold, or warm smoking. Depending on the type of smoking you choose, you have to set the temperatures differently. The exact instructions can be found in the instructions for use of your smoker.
• For example, you can use beech wood for smoking. Depending on which aroma you prefer, choose the right wood.
• The meat must remain in the smoker for about 36 hours.
• Take the meat out of the oven about every six hours and let it air out for four hours.

Leave the meat to mature

After you’ve smoked the meat for 36 hours, you can take it out of the oven. Now it still has to ripen in order to develop its full aroma.

• Leave the meat in a suitable place for a few more days.
• In this case, the aroma can develop better.
• In our next practical tip, you will learn how you can easily make dried meat yourself.