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Meat Smoking And Smokehouse Design Paperback – June 29, 2009
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About the Author
Excerpt. © Reprinted by permission. All rights reserved.
A lot of people dont understand the difference between smoking, barbecuing, and grilling. When grilling, you quickly seal in the juices from the piece you are cooking. Grilling takes minutes. Smoking takes hours, sometimes even days.
Dont be fooled by the common misconception that by throwing some wet wood chips over hot coals you can smoke your meat. At best you can only add some flavor on the outside because the moment the outside surface of the meat becomes dry and cooked, a significant barrier exists that prevents smoke penetration.
A properly smoked piece of meat has to be thoroughly smoked, on the outside and everywhere inside. Only prolonged cold smoking will achieve that result. Smoking when grilling is no better than pumping liquid smoke into it and claiming that the product is smoked now.
Lets unravel some of the mystery. All these methods are different from each other, especially smoking and grilling. The main factor separating them is temperature
Smoking almost no heat, 52° 140° F, (12° - 60° C), 1 hr to 2 weeks
Barbecuing low heat, 200° 300° F, (93° - 150° C) few hours
Grilling high heat, 500° F, (260° C), minutes
The purpose of grilling is to char the surface of meat and seal in the juices by creating a smoky caramelized crust. By the same token a barrier is erected that prevents smoke from flowing inside. The meat may have a somewhat smoky flavor on the outside but it was never smoked internally.
Barbecuing comes much closer, but not close enough. It is a long, slow, indirect, low-heat method that uses charcoal or wood pieces to smoke-cook the meat. The best definition is that barbecuing is cooking with smoke. It is ideally suited for large pieces of meat, like whole pigs. The temperature range of 200° 300° F is still too high to smoke meats since the fat that binds meat in sausages will melt away through the casings, and the final product will taste like bread crumbs.
Smoking is what it says: smoking meats with smoke that may or may not be followed by cooking. Some products are only smoked at low temperatures and never cooked, yet are safe to eat. Generally we may say that smoking in most cases consists of two steps:
After smoking is done we increase the temperature to about 170°F (76° C) to start cooking. We want to cook meats or sausages to 152 F° (67° C) internal temperature and here the quality and insulation of the smoker plays an important role. Nevertheless the main smoking process is performed below 140° F.
There are important differences between smoking and barbecuing. Barbecued or grilled meats are eaten immediately the moment they are done. Smoked meats are usually eaten at a later date. When smoking foods a higher degree of smoke penetration is needed and that can only be achieved at lower temperatures. Furthermore, smoked meats are eaten cold. Many great recipes require that smoked products hang for a designated time to lose more weight to become drier. It is only then that they are ready for consumption. --This text refers to an alternate Paperback edition.
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Top Customer Reviews
As a certified Master Butcher I have no hesitation to recommend this superbly written and illustrated book to anyone interested in making sausages, curing and smoking meats. Regardless if you are beginner or a professional, this book should be on your bookshelf. In fact I would venture to say that this book should be required reading material on butcher trade schools too.
Master Butcher, B.C. Canada
BUY THIS BOOK if you want to learn from a true "MASTER" of smoking.
I have been smoking my own meat for 26 years, and recently
purchased this book written by the Marianski family just to compare notes with my methods. I WAS SHOCKED at the depth of
information the authors offered in this SPLENDID BOOK. I must admit, I learned more about meat smoking reading this book from cover to cover in 3 days than in my 26 years of hands on experience had taught me, just blew me away that a book written on a subject I thought I knew like the back of my hand TAUGHT ME TECHNIQUES ON SMOKING MEAT THAT I HAVE NEVER SEEN ANYWHERE ELSE!
This covers every possible aspect of Smoking Meat from preperation to building a first class Smoker with over 50 photos and very detailed diagrams that cover ALL the bases.
Buy this book, you cannot afford not to!
Second part of the book about building smokers is really magnificent and the information on fire pit design and the ways to control temperatures when burning wood is simply outstanding.
The second part of the book about building smokers is also outstanding, and the information on fire pit designs, baffles and smokehouse burners is simply magnificent.
Overall, this book strives to instill the confidence to take curing and meat smoking processes into your own hands and not have to rely on random recipes from the internet. In this, it thoroughly succeeds.
Most Recent Customer Reviews
Am going to build a commercial smoke house from the information in this book. Very informative.Published 9 days ago by quixote
The construction dialogue was pretty thorough, and by the time I read through it, I was able to put together a respectable smoker out of a 50 gal drum. Read morePublished 9 days ago by Ray Jewell
This is a wonderful book. There are lots of good basic principles that are important to know for smoking sausages. Read morePublished 14 days ago by John D.
Quick Delivery, I have a cookbook addition and I love this book.Published 16 days ago by Christopher Polfus