I've been thinking about smoking as a method of preserving. Does anyone
here use this method? If so, do you have any tips?

On Fri, 02 Jul 2004 13:44:47 -0400, nutNhoney >
wrote:

>I've been thinking about smoking as a method of preserving. Does anyone
>here use this method? If so, do you have any tips?

See the FAQ for alt.food.barbecue at:
<http://www.bbq-porch.org/faq.asp>

That newsgroup would have all sorts of info on various forms of
smoking foods, not to mention some recipes.

Happy trails,
Gary (net.yogi.bear)
------------------------------------------------
at the 51st percentile of ursine intelligence

Gary D. Schwartz, Needham, MA, USA
Please reply to: garyDOTschwartzATpoboxDOTcom

nutNhoney wrote:

> I've been thinking about smoking as a method of preserving. Does anyone
> here use this method? If so, do you have any tips?


go to www.mortonsalt.com and get their book,
gives you all the basics of proper curing and
how to use the salts that you will need.




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nutNhoney wrote:

> I've been thinking about smoking as a method of preserving. Does anyone
> here use this method? If so, do you have any tips?

Smoking by itself is actually not a very good method of preserving.
What type of food are you interesting in? Meat, fish, fowl?
They're cured in several different ways, depending. I do cured meats
like bresaola, cappocola, etc, also dry cured salami.

Here's a good place to learn about cured meats.

http://home.pacbell.net/lpoli/

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