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I've been a long time BBQ master and aficionado of the holy smoke that produces it. But for years my BBQ is smokes wet in a smoker with a water pan to keep it moist and to regulate temps. This is great for cooking and adding flavor but minimal at preserving.
Since I've got the equipment and the core knowledge, I'd like to start smoking meats for preservation. This is a cooler, longer, drier smoke. No water pan. I've googled it and there are a ton of websites - all with some fairly conflicting instructions.
Has anyone here preserved meats or other protein with a smoker? How did you do it? How long does the cured and preserved meat last?
Since I've got the equipment and the core knowledge, I'd like to start smoking meats for preservation. This is a cooler, longer, drier smoke. No water pan. I've googled it and there are a ton of websites - all with some fairly conflicting instructions.
Has anyone here preserved meats or other protein with a smoker? How did you do it? How long does the cured and preserved meat last?