How to make the smoked meat

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The smoked meat is very delicious.
The use of a smoker can give a natural smokey taste to large pieces of meat, whole chickens, and chicken breasts. This slow cooking process can break down fat and connective tissue, making the meat very tender.
So how is it made?   Whether it's bacon, sausage, or ribs, the unique taste of smoked meat is believed to be an endless aftertaste for many people. Especially bacon, because its meat quality does not change, it keeps its fragrance for a long time.
It is also a must-have item for every household because of its long-lasting characteristics. Process flow of smoked meat products A typical smoked meat product production process usually includes most or all of the following process steps: adjustment, drying, smoking, fixing, pre-cooking, and cooking.
In practical applications, these six process steps can have many combinations, and specific steps are often added or deleted, but for smoked meat product manufacturers, the basic functions of these process steps should be understood for optimization Production Process. 1.
AdjustThe purpose of the adjustment is to form a uniform surface on all products in the furnace before smoking and cooking. The adjustment process is spraying and using warm air.
2. DryThe purpose of the drying step is to ensure that the desired smoke color is formed during the smoking process.
During the smoking process, the wet product surface has a better absorption effect on the smoke than the dry product surface. Therefore, if the product surface needs a dark color, the drying step should be shortened; if the product surface needs a lighter color, then the drying step should be extended.
3. SmokedThe smoking step usually uses a meat smoking machine for smoking, and the smoking process can be natural smoke or liquid smoke.
Maintaining a high temperature and dry environment in the smoker during natural smoking makes the surface of the product brown. The liquid smoking step usually includes an atomization stage and a condensation stage, and then the smoker performs other steps.
Fruitwood chips are generally used to produce aroma during smoking. 4.
FixingThe purpose of the color fixing process step is to generate and fix the smoke color on the product surface before the high humidity cooking process. In this step, the smoker should maintain a high temperature and dry environment to generate and stabilize the desired smoke color.
5. Pre-cookingThe pre-cooking step is used as a transition from the low-humidity color fixation step to the high-humidity cooking step.
Typical temperature settings are 70-85 for the dry bulb and 54-64 for the wet bulb. Some products do not need this step and can be omitted.
6, cookingDuring the cooking step, the product will be heated to the desired core temperature. In this step, the wet-bulb temperature should be set to the desired core temperature or higher.
Source: Free Articles from ArticlesFactory.com As a professional person engaged in meat food processing machinery. I want to share some meat handling knowledge..