The object of smoking is to provide an alternative method of drying, while at the same time introducing preservatives and flavouring. Smoking can retard the onset of rancidity. Smoking must be carried out at a temperature below 90°F/32°C or the fat will melt, and it is important that sufficient moisture is removed from the meat. Smoking should be carried out in a smokehouse or large smoke box, and many butchers and fishmongers will extend this service to good customers who have already prepared their meat. It is possible to construct a smokehouse at home and small home smokers are also available which give a delicious smoked flavour to all sorts of food, but do not smoke food long enough or thoroughly enough for storage purposes.
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