Did the meat in your smokehouse turn black?

Do you have all meat marinated and keep waiting for the D-Day? Before you start smoking meat you should plan everything in advance because smoking process could be tricky. You can make few bad mistakes that can turn your carefully selected meat into a pile of inedible stuff . In the following lines we shall take a look at some mistakes people make.

Too much heat and incorrect smoking time

Do not even think about not using a thermometer. Temperature is very important and you need to set it and maintain it – based on the meat you are smoking. To make things easier we have prepared a simple chart for you.

Table: Radek Štěpán

Photo: Radek Štěpán

Short flue pipe

The length of the flue pipe is very important. If it goes directly through the air, the length should be around two meters and the diameter should be approximately 20 cm. If the pipe goes underground, the length must be between 3 and 4 meters. and of course it must follow an upward slope to make sure that smoke rises up naturally.

Photo: Radek Štěpán

Using the wrong wood

Never use softwood because softwood does not belong in a smokehouse. The ideal choice is beech, or various stone fruits such as cherry or plum. The most important thing is that the wood must be perfectly dry. If it is not, it will produce tar that will end up on your meat making it look dark like coal.

Photo: Pixabay

Do not let the smokehouse get cold

This applies mainly to wooden smokehouses wooden smokehouses and metal smokehouses because they get cold rather quickly in winter. Always monitor the fire to make sure that it is actually burning. Smoking is a lengthy process and you do not want to rush things and compromise the quality of the final product.

Source: https://www.novinky.cz/bydleni/jak-na-to/clanek/domaci-udirna-zpestri-letni-grilovani-a-lze-ji-postavit-i-svepomoci-40231394
https://www.udirny.cz/o-uzeni/nakladani-a-uzeni-masa/

Preview photo: Radek Štěpán