Wausau pilot. [volume] (Wausau, Wis.) 1896-1940, 1918-10-29

The process of smoking helps to pre-
serve the meat. Smoking also gives
a desirable flavor to the meat, if it is
smoked properly and with the right
kind of fuel.
The smoke house can be made any
size and of the kind of material suit
able to the demands of the owner. If
a very small quantity of meat is to be
smoked once a year a barrel or box
will answer. On the other hand, if
considerable quantity of meat is
smoked and the house is to be perma-
crete, or stone to be fireproof. A small
outdwelling can be used if care is TAX
en- to cOnfine the fire to the center of
the room in an iron kettle. The SAT-
est method is to construct fire pit
outside of the house and pipe the
smoke into the house. The pipe run
ding from the pit to the house should
be busied to prevent crushing.
A smokehouse by s feet, 10 feet
high, will give best results for general
vided to carry off the warm air and
prevent overheating of the meat.
Small openings under the caves or a
chimney in the roof will control venti-
lation. If arrangements cannot be
made to have a fire pit outside the
house, it can be built on the floor and
a metal sheet constructed to shield
the meat. If the meat can be hung
6 or feet above the fire, this shield
will not be necessary. At this height
the meat will get the benefit of the
thick smoke and still hang below the
vcntilator.
The Fuel.
Green hickory or maple wood is the
best fuel for smoking. Hardwood is
preferable to soft wood. Resinous
woods should never be used, as they
give an Objectionable flavor to the
meat. Corn cobs may be used, but
they deposit carbon on the meat Civ
ing it dirty appearance.
Smoking.
Meat should be removed from the
brine when it is cured and not allowed
to remain in the brine overtime. When
the meat is removed from the brine
it should be soaked for about half an
hour in water. If meat has remained
in the brine longer than the allotted
time, soak each piece half an hour and
three minutes extra for each day over
time. The meat should then be wash
ed in lukewarm water, strung, and
hung in the SmOkehOuSe. Do not hang
the meat so that the pieces touch. The
space between the meat is necessary
to insure good circulation of smoke
around the meat. Permit the meat to
hang in circulation of smokehouse for
"a hours before beginning 10 smoke.
A slow fire should be started, so that
the meat will warm up gradually. Do
not get the house too hot The fire can
be kept going continuously until the
smoking is complete, holding the tenn
perature as even as possible (120 de-
grees F.. Thirty-six to 48 hours is
the time required TO smoke a lot of
meat, but if the meat is intended to
be kept for any length of time slower
and longer smoking is desirable. Dur
ing warm weather it is better to start
the fire every other day rather than
heat up the meat too much. In the
winter, however, if the fire is not kept
going the meat may cool and the
smoke will not penetrate properly. AS
soon as the meat is thoroughly smoked,
open the doors and ventilator, so that
the meat can cool When the peat is
smoked it can hang in the s:mokehorse,
but for absolute safe keeping it should
be wrapped CT packed away.
Preserving Smoked Meats.
Smoked meat after it is hard and
drm should be wrapped in heavy paper
and put into muslin sacks. 1t is very
important that the top of the sack be
tied properly so as to keep out insects.