Smoking your own meat at home is becoming a more and more popular past time across the country and indeed the world. Yes, that’s right, there are more and more “meat hobbyists” if you will. Smoking meat takes time, effort, dedication, and practice. However, you can follow some guidelines that will help you to get the most out of your meat and your smoker:
1. Choose your meat wisely
Smoke meats go better with smoking – like spare ribs for instance. You want something that is going to be full of flavour and delicious after smoking. While you might be drawn towards baby back ribs, in reality, spare ribs are often the better option for the smoker.
2. Use a rub, and use it well before you smoke
To get the most out of your smoker, you should dry rub with a teaspoon of salt per kilo of meat and try to do this the night before – or at least two hours before cooking. This will help to keep your meat juicy on the inside while it is cooking.
3. Choose your wood wisely
You know how each different type of meat has a different flavour? Well, similarly, each different type of wood that you choose to smoke with will produce a different flavour, too. So, you’ve heard that Hickory goes well with bacon, Peach goes with pork, etc., however, read up about the lesser known types of wood to see what would be best for your meat. You can also mix and match woods for a unique taste.
4. This isn’t a race
Cooking your meat for a long time, and slowly, allows it to cook to perfection and imbue all the delicious flavours of the smoking. That’s why you’re smoking it in the first place, right? If you are rushed for time, then smoking your meat probably isn’t the best way to go to make the most out of it.
5. Keep an eye on the temperature
You want to smoke your meat at a consistent temperature across the course of its cooking. This means that you’ll want to keep your coals at the same temp throughout. It’s best to have another coal fire next to your smoker with hot coals so you don’t need to add cold coals to your smoker and disrupt the temperature.
6. You don’t need to smoke the whole time
Generally, when you’re smoking your meat, you won’t need to do it for the whole time. In fact, if you’re cooking your meat for a very long time, then you’ll only want that smoke on for half of the time. While the flavours are delicious, there can be too much of a good thing, and you might end up with too much of the taste overpowering the deliciousness of the meat.
7. Look up your temperatures and cooking times in advance
For each different type and cut of meat, you’ll need a different cooking time. For instance, a leg of lamb is going to take a much longer time to cook than those fillets of salmon. Look up in advance the recommended cooking times and temperatures of your particular cut of meat and pay attention to the per kilo suggested cooking times.
8. Don’t keep checking your meat
Like when you check a baking cake in the oven by opening the door too often, if you open up your smoker to check on your meat too often you’ll disrupt that baking effect that makes your final product so delicious. Only check when is really necessary, to add to the coals, check your water pan, etc., to avoid having the temperature drop quickly and then have to build back up again.
9. Wrap in tin foil
In the latter parts of cooking your meat, wrapping it up in tin foil really helps the cooking process and with keeping all the juices in the meat. You can glaze the meat before wrapping in tin foil for the best effect. Look up the best glaze mix for your chosen meat to see what’ll have the best effect.
10. Let your meat rest
After the process is over, you should let your meat rest. With great hunks of meat, this can be up to half an hour. For smaller bits, up to 10 minutes. Make sure it’s still wrapped in its tin foil and just let it sit for a while. All the juices will settle properly throughout the meat this way, now that it’s no longer cooking at such heat.
Read More :
10 Tips For Smoking