Home › Preservatives › To Smoke Meat

To Smoke Meat

This process consists in exposing meat, previously salted, within 2 or 3 weeks, merely requires to be to wood-smoke, in an apartment (usually hung up in a dry situation free from flies; called a smoke -house), into which the smoke but if it is to be kept for a longer period, it is is admitted by flues at the bottom of the side directed to be washed with a mixed solution walls. The meat absorbs the pyroligneous of common salt and chloride of aluminum at .

The meat absorbs the pyroligneous of common salt and chloride of aluminum at acid of the smoke , and gets dried at the same 100 Baumé, and then simply dried and packed time. It may be protected from soot by rub- in clean air-tight barrels, and kept in a cool, bing over with bran, or wrapping in a cloth. dry place. If the air cannot be perfectly ex- The smoke from oak or beech wood is prefera- cluded, it should be packed in dry salt, not ble; and the smoking is better slow and gen- for the purpose of preserving it, but to pretle than rapid and powerful; the latter plan vent the meat from becoming musty from exbeing too often adopted from motives of posure and the action of moisture. Meat preeconomy. Hams thus prepared, as is often served by this process may be kept for several the case, are ham merely on the surface, and years, and merely requires soaking for 24 corned pork inside. This process is some- hours in water, for the purpose of swellingits times imitated by immersing the meat pores, to give it the appearance and taste of for a few hours in diluted pyrolygneous acid, fresh meat, fit either for roasting or boiling. but it is apt to harden or toughen the meat. 1605. Pelouze's Process of Preserv-