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Benefits of Meat Smoking at Home When we go to the sausage and deli meat sections of our supermarkets, we find many commercially smoked products which usually come from cured parts of pork. They are derived from those popular large cuts which requires longer curing times like ham, bacon, butt, loin, back fat and smaller parts such as hocks and jowls, and the reason why most smokehouses shortened the process by needle pumping the meat to hasten the curing time. If you cure and smoke at home, then you gain the benefit of being able to choose the meat you want or else you can also cure and smoke the whole animal. Not only that, when you intend to cure the meat before smoking them, you can use healthier ingredients. If you are doing the traditional way of curing and smoking, you can put the ingredients from the authentic recipes or you can also create your own flavorings for your smoked meat. One other thing that you must always remember is that the longer you processa meat, the better the quality. Some of the high quality smoked meat products are quite expensive because of this long process. But if chemicals are substituted for the traditional ingredients and step so that the process is hastened, then that makes your smoked meat less healthy. This means that when you cure and smoke your own meat at home you will be eating those high quality healthy products while saving money.
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It is good to note that people are now coming back to making traditional cured and smoked meat. Curing and smoking was a necessity before the refrigerator was invented since it is the process that preserves the meat, and it was widely practiced by artisans all these years. However, it is now attracting gourmands who want to do it themselves or people who has eaten so much supermarket stuff that has been pumped full of water and preservatives that allowed people to forget what bacon is supposed to take like.
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The traditional way of making smoked meat is as follows: the meat is selected first, then cured with salt and sugar and let to stand for at least 12 to 14 days after which it is washed and dried for 2 days, then conditioned and dried by bringing it to a meat bench where seasonings like pepper and honey are applied before smoking, cooking, cooling, and storing. The thing nice about doing it yourself is because you can create what you want for your traditional recipe from scratch or alter it a bit to suit your preference. Curing and smoking times are not universal and so it will depend on your meat.