Practical Food Smoking by Kate Walker

Author:Kate Walker [Walker, Kate]
Language: eng
Format: epub
ISBN: 9781906476540
Publisher: Perseus Books, LLC
Published: 2011-08-20T21:00:00+00:00

A digital read-out meat thermometer

Rub in the seasoning once the meat has been cold-smoked. If difficulty is encountered in making the mixture stick, a little oil can be added to the seasoning. Once the seasoning is added, and if cooking by hot-smoking, replace the meat in the smoker and raise the temperature slowly to 82°C/180°F. Allow 20 minutes per 500g/1 lb for rare meat; 25 minutes for medium and 30 minutes for well done.

A meat thermometer which can be inserted into the meat is useful because it gives an accurate internal reading and prevents under or overcooking. The meat is deemed ready when this temperature is reached, that is, 60°C/140°F for rare, 72°C/160°F for medium and 76°C/170°F for well done. If preparing meat for resale, 83°C/180°F is advised.

Steaks and hamburgers

A smoked steak is very succulent and can be prepared by cold-smoking for a short time and then cooking by hot-smoking, grilling or barbecuing. Use the most tender cuts, trimmed of fat for the best results. Commence by pounding a quantity of the basic seasoning or plain salt and sugar into both sides of the meat with a tenderising hammer. Leave for 15 minutes. Brush well with vegetable oil and cold-smoke for 30 minutes. If cooking in the smoker, remove after cold-smoking and raise the temperature up to 98°C/220°F, replace in the smoker with both sawdust boxes alight and leave till cooked the way you prefer.

For hamburgers minced beef can be rubbed with basic seasoning, mixed with a little oil then spread out in a shallow tray and cold-smoked for three hours. Stir the mixture around every 30 minutes. This gives a mild, smoky flavour to the meat which can also be used to make sauces or included in paté or sausages.

Beef ham

This is a traditional Scottish recipe.

10kg/22 lb rump steak (English topside)

1 kg/2 lb 3oz salt

250g/9 oz lb coarse raw sugar

150g/5oz saltpetre

15g/½ oz cloves

15g/½ oz allspice

30g/1 oz black pepper

Mix all the ingredients together thoroughly. Rub this over the surface of the beef and stuff as much as possible into the bone. (A modern variation to this might be the use of a brine pump down the length of the bone or use a piece of meat which is boned).

Let the meat lie for two to three days. Add another 500g/1 lb of salt, rub it in well, and turn the ham every other day. It will be ready in three weeks.

Wash and drain the ham and allow it to hang, or cold-smoke for one to two days. Allow the ham to air-dry by wrapping in muslin and hanging it in a cool, dry, dark place. Use it as you would bacon for frying, or bake it or boil it as preferred. This meat often forms the outside of beef olives. If it is too salty, soak the ham in cold water.

Lamb and mutton

Lamb and mutton are easily cured, but the cuts, once smoked, tend to become strong in flavour and dry out if not frozen or eaten quite soon.

Beer brine for lamb and mutton joints

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