An Easy Way to Smoke Meat. The video was from December when the temperature was around 0 ° C.
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An Easy Way to Smoke Meat. The video was from December when the temperature was around 0 ° C.
Isn't 40F to 140F the danger zone, and you should smoke above it? Great job though!
Where abouts are you in Croatia? I have a friend in Durmanec, she grows tomatoes, peppers & berries for the market in Zagreb...
The 140F is at the place where the smoke is chilled and the smoke is cooled in a horizontal tube and filtered through a stone filter in which tars remain. Colder smoke - less bacteria. f the smoke is below the meat, the temperature is high and a hard outer layer is formed through which the air is not circulated later and the meat is broken.
I live 40km south of Zagreb, the city of Karlovac.
After a few months depending on the type of meat it looks like this:
Looks so delicious. My mouth is watering.
-Does the flavour and texture improve with ageing?
To taste is far better, it is also a way of keeping meat for a long time.
Are you willing to share the recipe for the salami in the bottom photo?