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May 18, 2016

DIY Meat-Smoking: A Quick Guide to Smoky, Tender Meat!

Admin | Chicken, Cooking Tips & Tricks, Mutton, Recipes

Smoking meat can lead to some fun – and tasty – results! What’s more, you can do it right at home with the following basic paraphernalia!

I felt like some smoked chicken yesterday. Here’s what I did.

Smoking Meat: The Oven Method

Requirements:

  • Wood chips soaked in water for about 4hours, and some of the liquid reserved
  • Oven preheated to 250 degrees Fahrenheit
  • Metal pan
  • Meat
  • Aluminum foil
  • A food thermometer
  1. Place your oven rack such that it is positioned just below the central notch, nearer to the oven bottom.
  2. Take the metal pan. Load it on the rack and keep the wood chips in it, being careful not to stack the chips which will result in the production of too much smoke. Next, ensure that some of the water creates a film at the bottom along with the chips.
  3. Place a raised metal baking rack over the wood chips. Allow enough room so the smoke can flow freely.
  4. Now you’re ready to add meat to the mix. Place the meat directly over the wood chips.
  5. Once the meat has been placed, make an aluminum foil tent  over it which seals the metal pan on all sides while also being spacey enough to let smoke flow around easily.                                                                                                                                                                                                                                                                      Insider Tip: The tighter the foil, the smokier the resulting meat.                                              
  6. Allow the meat to cook for 3-6 hours, depending on the quantity of meat used or until the meat is soft enough that it can be forked.
  7. In case you find that your chips have dried out, pour in some of the reserved water from soaking the chips so as the chips have been re wetted and the film of water at the bottom recreated.
  8. Nearing the end of cook time, check the internal temperature of the meat. Go by your favorite cooking guide to determine what the ideal internal temperature of the meat should be.
  9. Lastly, take the meat out of the oven, slice or shred to your liking and gorge on all the smoky loveliness you’ve created!

Shortcuts to a Smoky Flavour

If you don’t have the time for all that soaking you need to get your wood chips to do, there’s still a quick and easy method to getting a little smoky flavour on your meats. Spices such as smoked paprika, cumin etc add some smoky flavour to meats without all the work.

Finally, there’s always all-natural liquid smoke if you are in the mood to cheat!

Health Benefits of Smoking Meat

To cut a long story short, there are two key aspects to the health benefits of smoking: low fat content and nutrients. Primarily, due to the fact that foods that are smoked are usually proteins, and bring to you all the benefits of consuming high-protein foods. Also, the smoking process is a fat-free form of cooking which not only doesn’t require extra fats in preparation and sauces but actually reduce the fats naturally found in the foods, as much of it drips out while being smoked.

So what are you waiting for?! Shop Fresh Meat from Freshrocket, Pick up those wood chips and get smoking!

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