Transcription of Smoking
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Smoking
Smoking The Beginner's Guide to Smoking Food Assembled and Compiled by Deejay 2006 Contents In The Beginning, There Was Wood & Cookin Smoking Meat Hot Smoking :..7 Cold Smoking :..8 How To Water Smoke The Four C s Of Food Cooking:..11 The recommended internal temperatures of meat and fish are:..12 Other indications that food is cooked include:..12 Chilling:..12 Ice Point Method:..16 Here s what the substances commonly found in meat cures do:..20 InstaCure, Modern Cure, Prague Powder # Prague Powder #2:..21 Morton Meat Curing Products:..21 Safety Critical Preservation Points (FDA/USDA)..22 Temperature and times needed to kill Trichinella in pork.
Smokers are powered electrically or by charcoals- most people swear by charcoal, I myself think a woodburner is the way to go. Smokers can also range from a single roast size to
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