The addition of the smoked flavor of beef, chicken or wild game creates a whole new feel of the trowel. Smoking is also ideal for making cecina. It takes a little effort and time to produce smoking meat, but the effort is worth it.
. Things You’ll Need
- Pieces of wood or chips
- Source of heat (gas, electricity, or coal and lighter)
- Thermometer (usually included in the smoker)
Prepare the meat to be smoked. Cut the meat to the desired thickness. Soak the meat in a marinade or pickle if desired.
Prepare the wood used to produce the smoke by immersing it in water for about one hour. If you are using wood chips, wrap the wet chips in foil that has holes drilled to allow the smoke to escape.
Place the wood in its proper place according to the manufacturer’s instructions on the smoker.
Turn on the heat source. Electric and gas smokers regulate meat for you. If you use a charcoal smoker, you will need to pay more attention to the temperature to make sure it stays in the smoker.
Place the meat on the backs of your smoker’s meat.
Maintain a temperature of about 225 degrees Fahrenheit. In a charcoal smoker, there are usually two tubes that can be opened to increase heat or closed to reduce it. Once you reach this temperature, it is fairly easy to maintain.
Add more coal needed to perpetuate a constant temperature. Add more wood chips if the smoke seems to diminish.
Remove the meat when it appears to be done. If you are using a recipe, the timing should be included. Otherwise, it could be difficult to determine when the meat is made, because the smoked meat will continue to investigate pink because of the chemical reaction the smoke has in it. The best way to know it is by the consistency of the meat. The way the meat is torn must be the same as the non-smoked meat completely cooked.