1 of 6

Write now Article Tools

Page 2 of 2

it. A smoker pan can also be used with electric heating sources.

For dried wood chips, the chips should be soaked in water a minimum of an hour, then drained, prior to placing in the smoker pan. This partly hydrates the wood, producing more smoke of a higher quality. Green wood doesn't need to be hydrated since it already contains plenty of moisture.

Each wood used will impart a slightly different flavor to the meat. Suggested woods to use would include hickory, maple, alder, birch, apple, cherry, manzanita, laurel, and willow. There is also nothing wrong with experimenting with different combinations of wood. Sometimes combinations yield a far better result.

If you wish to smoke jerky, do so. As previously mentioned, jerky is usually submerged in a brine bath or dried herbs are rubbed into the meat. Since the meat is usually in thin strips, even in the case of ground meat jerky, it smokes faster. It isn't advised to use the smoking process for drying the meat, however. This is because the smoke contains moisture, so the meat usually doesn't dry very well and will require further drying.

Smoking meat is easy; it just requires enough time for the flavors to enter the meat. The result is often fantastic, though. It is worthwhile to give it a try if you have the means to do so. While the meat should be stored like other meat unless it is also dried, smoking tends to make the meat last longer, and the flavor is wonderful. With different woods that can be used and considering the spices that can be added if a person wishes, there is no reason not to try smoking your own meats.

Learn more about this author, Rex Trulove.
Click here to send this author comments or questions.

• << previous page
• 1
• 2

Add your voice

Know something about How to smoke meats?
We want to hear your view. Write now!