Smoking as in smoking food not weed. So how can you smoke you meat at home? Some people smoke meat as part of the cooking process because there are two kinds of smoking, cold and hot. Of course you can cold smoke fish like tuna and salmon because they can be eaten raw. But you can't eat raw pork and chicken.
To smoke your meat with hot smoke, I assume the piece of meat is small since its at home, you'll need a metal tray with some height for room for the smoke, a roasting or baking rack, some wood chips, a blow torch and some cling film.
Place the chips in a corner, then place the rack in the metal tray followed by whatever you want to smoke. You can smoke it as many times as you can by coming back to torch the chips from the bottom of the metal tray when the smoke is gone, if the chips does not smoke anymore, simply change it with a new badge. Note: The metal tray is a sacrifice as the bottom where you torch will be black.. Then cling film before you start torching the chips from the bottom of the metal tray.
How to cold smoke your meat, both meat and fish?
There's already one written out so I'll just share it. http://nordicfoodlab.org/blog/2013/1/smoking-meat This is the website of Noma's food lab by Rene Redzepi. It's only for the benefit of those who read my blog so ya. This website share their new discoveries with the next generation of chefs. It actually benefits everybody because they fund their own research and we are on the benefiting end. I'm just sharing the greatness of the group behind the research done. Lot's of interesting stuff on the website so you guys can go through everything if you have time. Cheers!
To smoke your meat with hot smoke, I assume the piece of meat is small since its at home, you'll need a metal tray with some height for room for the smoke, a roasting or baking rack, some wood chips, a blow torch and some cling film.
Place the chips in a corner, then place the rack in the metal tray followed by whatever you want to smoke. You can smoke it as many times as you can by coming back to torch the chips from the bottom of the metal tray when the smoke is gone, if the chips does not smoke anymore, simply change it with a new badge. Note: The metal tray is a sacrifice as the bottom where you torch will be black.. Then cling film before you start torching the chips from the bottom of the metal tray.
How to cold smoke your meat, both meat and fish?
There's already one written out so I'll just share it. http://nordicfoodlab.org/blog/2013/1/smoking-meat This is the website of Noma's food lab by Rene Redzepi. It's only for the benefit of those who read my blog so ya. This website share their new discoveries with the next generation of chefs. It actually benefits everybody because they fund their own research and we are on the benefiting end. I'm just sharing the greatness of the group behind the research done. Lot's of interesting stuff on the website so you guys can go through everything if you have time. Cheers!
Curing before smoking has a purpose too. Here's another video by Gordon Ramsay. Enjoy!
You don't need to smoke after curing though. Here is how to cure a Salmon by Jamie Oliver.