Smoking Meats: A Very Informative Continuing Education Class

Last night was our continuing education class for Master Food Preservers. It was well attended, informative and entertaining.

Master Food Preserver (MFP) Laura Simpson ran last night's show-she talked to us about Smoking Meats.This class included discussion about meat curing at home, with emphasis on curing BACON (a personal favorite of this author and MFP). Hot smoking of meats (the safe way to do it at home) sounded easy enough to do safely and deliciously. It was also great to hear that the home-smoker can make some cold smoked things like smoked mozzarella.

 A rough-and-ready barrel smoker from the Library of Congress: http://www.loc.gov/pictures/resource/ppmsca.20732/

MFP Simpson also discussed types of smokers. Tips on smoking with these were given. You can smoke on a kettle-type grill, a water smoker, barrel barbecue or even a gas grill using the appropriate techniques. These barbecues and grills that are commonly found at home were illustrated.

 Did you know that there is not much difference in the flavors of different woods' smoke? Wood chips don't need to be soaked, and smoke penetrates meats more easily when the surface is kept wet? With the info she gave, the good reference books and the handout provided, well I feel ready. I don't know about you other attendees, but I want go out and smoke some bacon myself, right now. 

Maybe I will try that bacon recipe I have been thinking about. And mmm, smoked mozzarella, smoked provolone. It was a great class!

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