Transfer to smoke house and smoke from 5 to 15 days, depending on the thickness of the pieces being dried. Use any nonresinous wood, such as maple, hickory, or apple. When completely dry, store the meat in airtight containers. Follow specific directions if a commercial smoker is used. Meat products that have salt added to them during processing are not particularly suitable for freezing.
Salt accelerates the development of rancidity and thus decreases freezer life.
With a freezer set at 0 degrees F, intact ham and bacon can be frozen for two months whereas sliced bacon and most sausages have a freezer life of one month. When the freezer is set at -15 degrees F, freezer life is doubled. This publication contains a voluminous amount of information on slaughter, cutting, curing, and sausage manufacture. Published by the Morton Salt Company and available from Cumberland General Store, Route 3, Crossville, TN 38555. Richard J. Epley and Paul B. Addis Produced by Communication and Educational Technology Services, University of Minnesota Extension Service.