Calgary Jeep Association
General Forums => Chit-Chat => Topic started by: Waytec on January 25, 2009, 01:40:38 AM
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At work we have info sessions in the morning and lately they have been discussing being prepared for anything from power outage for a couple of hours to the end of the world is coming. We around the lunch table started disusing how to preserve meat. No one knew a good way of doing so other then jerky. Smoking the meat was the focus of the conversations but agene no one knew ware to start on how to smoke to preserve meat not just cook it for eating right away.
I looked to the internet but have been overwhelmed with every kind of idea out their.
Dose anyone know how to smoke to preserve meat. Including how to build a smoker. I am interested in lurning more about this.
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hmmm end of the world conspriracy stuff. Grandma canned everything in one quart cannings jars, salmon, chicken ,beef , pork. cook it in the jar in the opt for a hour or so and put the lid on just as you turn the heat of. Ever had canned mennonite farmer sausage , My faverite.
Cured sauasage keeps for a long time mortons quick cure in found in every safeway. Learn how to make sausage no refrgeration required. Smoked meat? Whole sale sports have smoker kits for sale.
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The reason I am looking into this is because the wife and I are hoping to do some long wheeling trips and taking preserved meat was an idea we where talking about.
Also the end of the world is coming didn’t everyone know that. :D
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you know, the thread title kinda threw me off there... :(
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me too, wanted to see if Nathan posted in here yet
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Unless you're looking at doing ridiculously large batches (or multiple large hams), you can probably do everything you want to do with a Bradley smoke. About 2-3 hundred dollars, at Ukranian tire or a good sporting good store. It's electric (so you never need to worry about snooping bylaw officers if you live within city limits), allows you to hot or cold smoke, and takes any one of a dozen varieties of "puck" that Bradley makes out of wood chips. Apple, maple, alder, hickory, you name it. You might even be able to use it as a poor man's dehydrator for fruits if you left the smoke element off. They've got a pile of recipies on their site.
http://www.bradleysmoker.com/ (http://www.bradleysmoker.com/)
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Thanks Man
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my father uses one of those to do his fish out in B.C works great
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Guys....I'm getting hungry.
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I used to live on the isle and visited some of the natives smokers
some made cedar shacks with a pit in the middle for a smoking fire and a small hole on the top.
They smaked everything,.. but I think the key is some pickling salt of some kind they used
Salt works as part preservative. I love smoked fish,.. mmmm indian candy!
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mortons quick cure is the salt u need . Follow the instructions use a weight scale. You can use it for legs of ham if you inject it.
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i smoke meet about three times a year.
my smoker is made out of a old oil drum with a element in the bottom. A metal box to fill with wood chips goes on that. half way up i have a metal spacer (sheet metal disc the circumfrence of the drum). At the top i have three metal rods that i hang meet from with bent paper clips, then another three loose rods (to put the other way) then a wire rake on top of that to lay some strips flat on. then of course a metal lid.
i find smoking works best at about 160 degrees for 3 hrs (in my smoker).
if ya want a recipe you will have to pm me.
and the meat stays good for a weeks, ..... if it lasts that long. hack i have even eaten left over bit that i accidentally left in the smoker about 4 months later and i havent gotten sick!
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i smoke meet about three times a year.
hmmm... i should have asked you to the prom instead.....
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more meat smokin' than.... nevermind.... :-X