12
6.0
PREPARING MEATS FOR SMOKING
The following steps are recommended to ensure normal, sanitary procedures when preparing
raw products for smoking:
Clean
Wash hands and surfaces often
Separate Ingredients
Do not cross contaminate ingredients or utensils
Cook Properly
Use two thermometers, one to measure the internal temperature
of the food and one for the smoker.
Smoke Food
To a safe internal temperature and level of doneness
Poultry Breast
77°C
Whole Poultry
82°C
Beef, Veal, Lamb Roast
63 - 77°C
Pork
71 - 77°C
Chill
Refrigerate meat and poultry within 2 hours of removing it from
a smoker.
Source: USDA Pamphlet on Smoked Foods
Marinating or Brining
Curing, brining or marinading of meats with salt brine was considered necessary when
smoking was used primarily as a form of food preservation. Today, although hot smoking
does not require curing in order to preserve the food, there are other reasons for brining or
marinading foods. Marinades not only impart their own flavour, but moisturise the meat and
complement the smoke flavours while also inhibiting bacterial spoilage. You can also utilise
marinades to flavour and tenderise large cuts of meat from both the inside (using marinade
injectors) as well as the outside of the meat.
Brining Fish
Fish is usually soaked in a brine solution prior to smoking. This adds to the taste of your fish
and is also the first step in preserving them.
Basic Brine Solution
• 385 grams of non –iodised salt
• ¾ of a cup of Brown Sugar
• Mixed in 5 litres of water
Stir until completely dissolved and then place the fish in the solution being careful all is
completely covered.
Store in the fridge for between 4 – 8 hours. The longer you leave it in the solution the more
flavour that will be absorbed by the fish. It depends on your individual taste and how salty you
like your fish.
Remove the fish from the brine solution and pat dry with a paper towel. Allow to dry out of the
sun for an hour. The fish will have a glazed film on it and will sticky to touch.
The fish is now ready to smoke.
6.1
