Is meat smoking your nightmare? Avoid common mistakes

Finally, the meat season is here. Yes, there are many people who smoke meat, cheese and other foods throughout the year, but now is the best time to do it. The cooler weather is just right for it. Smoking meat is a long process, and several things may go wrong. Many people make trivial mistakes that can destroy the entire process. Let us take a closer look at some common mistakes and how to avoid them.

Meat preparation and marinating

Do you have a proven recipe for a meat marinade? Well, if you do than do not worry, but many people have problems with various marinades as they may contain an insufficient amount of salt, or people simply take the meat out of the marinade too soon and the meat goes bad. Dry marinating is easier. Coat all meat pieces thoroughly in salt and garlic. Good, but dry marinating will not get salt and spices deep into the meat. Vacuum marinating is an excellent option. Salt and garlic are massaged thoroughly into the meat and individual pieces are vacuum-sealed and stay that way for about 4 weeks. This should guarantee excellent taste. Check here nakládání masa do vakua.

Photo: Radek Štěpán

Cold smokehouse

Do you have a wooden smoker? Well, great but if you smoke in cold weather the smoker may cool down and that is not good. This may also happen if you do not check fire often enough and it goes out and subsequent heating is not good. Reheating will create too much smoke and tar that may damage your precious meat.

Short chimney

Short chimney or flue is a big problem because you are baking the meat rather than smoking. Plus you get unpleasant tar, which may turn the meat black.

Photo: Radek Štěpán

Unsuitable or wet wood

Wood for smoking must be completely dry otherwise, the meat may turn completely black. It is ideal to let the wood dry for at least two years. As for suitable wood types, beech or fruit trees are ideal. Forget about coniferous trees. A good idea is to remove bark wood as bark is not good for smoking.

Photo: Pixabay

Watch temperature

Temperature should not exceed 100 degrees Celsius. Exposure to temperate this high will bake the meat and will not smoke it, which is not what you want. Check the meat smoking temperatures chart and follow it.

There are other mistakes too and if you have an experience with meat smoking, feel free to share it in the comments.

Source: Autor, https://www.mix24.cz/uzeni-masa-ma-sva-pravidla-lide-je-casto-nedodrzi-a-znici-tak-jeho-chut/, https://prima-receptar.cz/uzeni-masa-neni-veda-staci-jen-vedet-jak-na-to/

Preview photo: Radek Štěpán