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
Smoking 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.
Guide to Temperatures for Smoked Meats
|Type of Meat||Internal Temperature|
|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|
|Poultry breasts, roast||170°F|
|Poultry thighs, wings||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.|
How to Cure Meat
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Smoke out the goods!
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