Smoking cured pork improves its appearance and gives it a
characteristic aroma and flavor apart from that of any other meat
product. Careful attention should be given to smoking and aging
procedures to prevent microbial spoilage or insect infestation.
_Smokehouses:_
The smokehouse can be simple or elaborate in design, depending on the
quantity of meat to be smoked. It should be of reasonably tight
construction to permit easy regulation of temperature and flow of air
and smoke. Special attention during construction should be given to
the control of insect and rodent infestations.
Temporary smokehouses for small quantities of meat can be constructed
cheaply and easily. Construction should include a ventilated enclosure
for hanging and smoking the meat as well as facilities for generating
smoke and supplying it to the house. A barrel or drum with both ends
removed, connected by a stove pipe or a covered trench to a fire pit,
can be used (fig. 90). Set the barrel over the upper end of the 10 to
12 feet of stove pipe, which is sloped downward to the fire pit.
Control the heat of the fire by covering the pit with a piece of sheet
metal and mounding earth around the edges, so as to cut off most of
the draft. Clean muslin or burlap hung over the top of the barrel will
protect a 1-inch opening between the barrel and the cleated top, which
rests on broomsticks supporting the meat (fig. 90). This type of
smokehouse is large enough for the cuts from one hog. An old
refrigerator or a simple frame house can be used rather than a barrel.
The fire can also be built in a ventilated barrel which is connected
to the smokehouse by a stove pipe.
[Illustration: Cross section of pit, buried pipe, and smoke barrel]
Figure 90.—Barrel for smoking.
Permanent structures suitable for smoking meat should be constructed
if large quantities of meat are to be smoked. Tight construction and
well-fitted ventilators provide effective regulation of the air flow
past the meat. An outside firebox makes temperature control easy and
reduces fire hazard. Consult the local extension agent for detailed
plans for the construction of permanent smokehouses.
_Smoking Process:_
All meat to be smoked should be soaked to remove surface concentration
of salt. Cuts should be allowed to dry since a wet surface will not
take a uniform smoked color.
Hang the cuts in the smokehouse in such a way that cuts do not touch
each other or the wall. Suspend hams and shoulders with string or
clean galvanized wire through the shank. Prior to hanging bellies,
reinforce the ends with hardwood skewers or clean galvanized wire to
hold them square. Bacon hangers can also be made from strips of
non-resinous wood through which several small galvanized nails have
been driven.
In the firepit, build a fire of any hardwood, such as hickory, oak,
apple, pecan, and maple. Hickory is the most popular. NEVER use soft
woods (pine, cedar, spruce, or other “needle leaf” trees) because
their smoke is sooty and contains resin which gives the meat a dark
color, bitter taste, and strong odor. Once the fire is burning, hard
wood sawdust can be added to deaden the blaze and generate more smoke.
Dampen the sawdust with water to prevent it from flaming. A thin haze
of smoke is as effective as a dense cloud.
The absorption of smoke and the change in color of the outside surface
of smoked meat is hastened by high temperatures. The type of
smokehouse and the outside temperatures are important factors in the
length of time required to smoke meat. Federal meat inspection
regulations state that whenever the fresh appearance of a product
containing pork muscle tissue has been altered to resemble a product
that may mistakenly be eaten without cooking or with less than
thorough cooking, it must have been treated in an acceptable manner to
destroy possible live trichinae by heating to an internal temperature
of 137° or otherwise treating (see page 62).
A suggested schedule for smoking pumped or pickled cured hams is as
follows:
• 4 hours - 120° F damper open - smoke off
• 6 hours - 140° F damper one-quarter open - smoke on
• Raise temperature to 170° F and hold until internal temperature
reaches 142° to 146° F.
To be fully cooked, it is recommended that the cuts remain in the
smokehouse until their internal temperature reaches 152° to 155° F.
For smoking bacon, the following schedule may be used:
• 2 hours - 115° F damper open - smoke off
• 2 hours - 130° F damper closed - smoke on
• Raise temperature to 140° F and hold until internal temperature
reaches 127–130° F
_Storage of Smoked Meats_:
Cured, smoked pork can be handled several ways depending on the final
product desired. It can be eaten immediately, refrigerated or frozen
for future use, canned, or aged for the development of the
characteristic “country-cured” flavor. If the product is to be frozen
or canned, follow the recommendations given in the Wrapping or Canning
sections.