Meat Smoking And Smokehouse Design

Meat Smoking And Smokehouse Design

3.6 6
by Stanley Marianski, Adam Marianski, Robert Marianski
     
 

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Here is your complete reference on curing, smoking and cooking meats. Most books on smoking just give some elementary information and then are filled with recipes; this book is the reverse, scholarly information and theory as it applies to smoking meats and a few recipes that will get one started. While various recipes usually get the spotlight, it is the authors'

Overview

Here is your complete reference on curing, smoking and cooking meats. Most books on smoking just give some elementary information and then are filled with recipes; this book is the reverse, scholarly information and theory as it applies to smoking meats and a few recipes that will get one started. While various recipes usually get the spotlight, it is the authors' opinion that the technical know-how behind preparing meats and sausages is far more important. There is a section with some basic recipes, but after reading the book one should be able to create his own recipes without much effort. The book explains differences between grilling, barbecuing and smoking. The sections on smokehouse design include over 250 construction diagrams and photos that cover most known methods: masonry, portable, wood, concrete, and drum smokers. After reading this book a reader will fully comprehend what can be expected of any particular smoker and how to build one that will conform to his individual needs. The book will benefit the serious smoker as well as the beginner.

Product Details

ISBN-13:
9780982426708
Publisher:
Bookmagic
Publication date:
08/01/2009
Pages:
340
Sales rank:
260,879
Product dimensions:
5.90(w) x 9.00(h) x 0.80(d)

Read an Excerpt

1.3 Smoking, barbecuing, and grilling.

A lot of people don’t 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.

Don’t 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.

Let’s 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:

Smoking
Cooking

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.

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Meat Smoking And Smokehouse Design 3.7 out of 5 based on 0 ratings. 6 reviews.
oldguymo More than 1 year ago
This book is more geared toward sausage makers, but it contained detailed descriptions of a variety of different smokers, which I found vry useful.
haniel More than 1 year ago
I bought this book for my son who lives in Alaska. he is a hunter and has lots of wild game meat to smoke, he has said the book is very helpful
KenSheek More than 1 year ago
Book is well written and clearly organized. Also starts at the beginning and keeps things simple for people just getting started with preserving their own meat.
kc73 More than 1 year ago
This book has the best information I ever found on building smokers. There are tons of instructions to build all kinds of smokers and delicious recipes for smoked foods. The instructions are easy to follow and I built a smoker that me and my family enjoy. Definitely a must have if you like smoked food.
Anonymous More than 1 year ago
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