How to Smoke Meat to Preserve It
Curing and smoking are age-old practices of food preservation. Whether living off the grid or mastering this new technique for fun, learning how to cure and smoke meat will result in some seriously tasty meals.

    Curing Your Meat

      Simply put, curing means to preserve meat in salt. The salt removes moisture from your cut, inhibiting the growth of bacteria and other pathogens. It also keeps the meat from rotting. For a more enhanced flavor, you can even add sugar, herbs and spices to the mix.
        You can rub the mixture of salt and other ingredients on the meat--dry curing--or brine your meat in a salt solution--wet curing.

          Smoking Your Meat

            You can smoke your meat in a digital electric smoker, charcoal grill or gas grill. Once your smoking method is determined, you can choose the wood that will offer the best flavors to complement your meat:
            • Mesquite — Bold, producing a full smoky aroma. Best used only for beef brisket.
            • Hickory or oak — Less assertive than mesquite, offering moderate flavors that pair well with a wide range of meats.
            • Alder, apple, cherry or pecan — Delicate flavor additions that offer a subtle complement to complex seasonings.
            You can also use fruit peels, herbs and cinnamon sticks to add additional flavors to your smoked meats.

              Guide to Temperatures for Smoked Meats

                According to the USDA, meats should reach the following internal temperatures in order to be considered safe for consumption.
                  Type of Meat Internal Temperature
                  Turkey, Chicken 165°F
                  Veal, Beef, Lamb, Pork
                  Fresh Beef, Veal, Lamb: Medium Rare Medium Well Done 145°F 160°F 170°F
                  Fresh Pork: Medium Well Done 160°F 170°F
                  Chicken, whole 180°F
                  Turkey, whole 180°F
                  Poultry breasts, roast 170°F
                  Poultry thighs, wings 180°F
                  Duck, Goose 180°F
                  Ham: Fresh (raw) Pre-cooked (to reheat) 160°F 140°F
                  Fin Fish Cook until opaque and flakes easily.
                  Shrimp, Lobster, Crab Exterior should turn red, meat should turn an opaque pearl color.
                  Scallops Cook until milky white to opaque, should be firm.
                  Clams, Mussels, Oysters Cook until shell opens.
                    As a quick note, before you begin curing and smoking your meat, make sure that it’s been thoroughly washed and refrigerated at the right temperature to prevent illness.

                    How to Cure Meat

                    Read This Article? What did you think?
                    You might also like these subjects:

                    Browse Our Recipes For Cooking Inspiration