Preparation of Meats for Smoking
The USDA recommends following normal sanitary procedures when preparing raw
products for smoking.
•
Clean – Wash hands and surfaces often.
•
Keep Ingredients Separate – Don’t cross contaminate ingredients or uten
sils.
•
Cook to Proper Temperatures using two thermometers, one for the food,
one for the smoker.
•
Smoke food to a safe internal temperature and doneness.
Poultry breast
170˚ F
•
Whole Poultry
180˚ F
•
Beef, Veal, Lamb Roast 145˚ F - 170˚ F
•
Pork
160˚ F - 170˚ F
•
•
Chill – Refrigerate meat and poultry within 2 hours of removing it from a
smoker.
* Source: USDA Pamphlet on Smoked Foods
Before You Smoke, Brine: Curing, brining, or marinating of meats to be smoked with
a salt brine was a necessary step when smoking was primarily a form of food preser-
vation. Today, although hot smoking does not require curing in order to preserve the
food, there are other reasons for brining foods, including flavor infusion (brines can be
flavored to individual taste with sugars, wines, herbs and spices). Additionally, we no
longer have to soak the product covered in brine. We, as well as others, offer flavor
injectors which will allow you to inject brines or marinades directly deep inside the
meat to be smoked.
These brines not only impart their own flavor, but moisturize and complement smoke
flavors while also inhibiting bacterial spoilage. You can also utilize marinades to flavor
and tenderize large cuts of meat from both the inside and outside, and through addi-
tion of the marinade prior to injection deep inside the meat. Use tenderizers as a rub,
then bag and marinate overnight in the refrigerator. You can also, place a little mari-
nade in the bag so that the meat is marinated and tenderized from both the inside and
the outside.
Using Rubs for Additional Flavor: After the brining or marinating process is com-
pleted, certainly with ribs, you may wish to use a rub such as our Cajun Injector®
Quick Shake® Cajun Shake® seasoning to add additional flavor. During smoking, the
rubs lose some of their flavor in the presence of heat. You can apply liberally when
working into the surface of the meat. Be sure to utilize vegetable oil, or a basting
spray, some folks even recommend prepared mustard, to provide a sticky surface for
the rub to adhere to.
Add the Smoke Source Last: First, be sure the smoker is clean. Then place your
“ready to be smoked meat” in your electric smoker. Add liquid of choice to the drip
pan. Close door, and set time and temperature digitally. Then add the wood source.
Do not waste the smoke. Never wait to see the smoke before placing your meat in
the smoker. Do not open the smoker during the first hour of the smoking process. Let
the smoke do its work, and do not worry if there is no smoke later in the process. Too
much smoke is bad, not good.
Summary of Contents for Electric Smoker
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