Smoking Foods.

Has anyone got any advice on smoking meats? I normally use nuts and dried fruits... How long do you have to smoke venison for?

You can smoke in a variety of ways so I won't get into that. But there are some things that must be done to ensure edibility:

1) Before you smoke, remove ALL gristle and/or fat. You want the leanest pieces of meat only.
2) Whether before or after, make sure to boil your meat pieces for a minute or two to ensure the internal temperature reaches greater than 160F.
3) Never use resinous wood (pine, etc) to create smoke from.

There is another thread on smoking/curing foods elsewhere on the forum that has some great info,just do a search for curing meats and you should find it.

Bladesypher... is it just deer meat you are smoking or fish if it is fish there is a GREAT book out that I can not find right now if you are interested in fish I will find it for you

Here's a pretty neat link, not just for preserving meat but other homesteading skills as well

http://waltonfeed.com/old/index.html



BatCat

http://www.wilderness-survival.net/f...hlight=smoking

The Backwoods Man Magazine has a lot of information on primitive living, do it yourself stuff and the like. Give them a try.

I have done this with my dad, after cleaning the meat of all the gooy stuff (fat and such) we cut it up and then boiled it whle we made a teepee type smoker and then hung the meat inside with a hickory fire burning under in the center, the fire was in a pit and about two feet below the meat, the smokehole was small to allow a build of the smoke, we smoked it for about 3 or 4 hours. It was real good when we ate it.

I taught your old man that, ask him about spear fishing... now that is funny story, and he's pretty good at it.