of your smokehouse can be calculated based on the amounts and
weights of meat used. These requirements vary with the weight of the
cuts. To estimate the capacity of your smokehouse, use an accepted
measure of 12 inches in width, front and back, and 2 feet in height for
each row. Construction plans for smokehouses are generally available
from university extension offices or commercial supply companies.
While smokehouses are excellent for processing meats, they do not make
a good storage area for smoke-finished meats. After your smoking
processing is complete, flies will eventually get in either on a piece
of meat or when the door is open. Smokehouses can be used for storage,
however, if each piece of meat is properly wrapped, bagged, and hung
separately, provided everything is fly and insect proof.
certain considerations. If you are smoking pork and want to eat it
without further cooking, you smoke it to an internal temperature of 137
degrees Fahrenheit to make sure that you kill any trichinae, which are
the cause of trichinosis. You can used a meat thermometer to check the
temperature. The meat in the smokehouse is approximately 10 to 15
degrees less than the smokehouse air temperature. Raise the smokehouse
temperature to 155 degrees, just to be safe.
A Dutch oven is a traditional piece of cooking equipment used outdoors.
It has a long history of use, and its easy application make it a
favorite of many outdoor hunters. One advantage is that it can deliver
a low, moist heat over long periods of time to allow the meat to mellow
and develop its own unique taste. Low heat and slow cooking tenderize
the meat because juices within the cell walls are slowly released
during the heating process. Fast cooking purges these juices too
A second advantage of using a Dutch oven is its versatility. Bread,
roasts, and stews call all be cooked in it, making it an excellent camp
utensil. Dutch ovens are easy to use and remove much of the uncertainty
of cooking small game. Cooking in them does not require you to pay as
close attention as in a regular home oven. Many models are available,
and you should investigate which one may best suit your purposes.
become enthused or enchanted by your smoking
ability and like
the flavors you create. However, do not replace your normal cooking
procedures and dietary needs with this practice. Eating too much smoked
meat can be a cause of some health concerns. The problems generally are
found in the smoke, which contains coal tars that are considered
carcinogenic. You may want to use your smoked meats as
special treats rather than for daily meals.