Smokehouse How Do

This subject will almost be a blog within a blog. I plan to write various posts about the differences in the methods of preserving and cooking meats. I have worked with a few techniques in a commercial setting and have heard bits and pieces of other fascinating techniques used both today and historically. As I dig through the research about these methods, I will post articles sharing what I have found. Sometimes it will be general information, other times it will involve recipes I have either used or found digging around.

In the modern vernacular the techniques are broke up into two basic categories. Smoking and Pickling. These categories are very general and when we dig into historical references we see that these terms have a more specific meaning back in the day. Maybe this will only be interesting to me but as I used to say during exhortations, “I speak about what I need to hear and hope there are others in the audience who find it valuable too”.

So, over the next few, or several, or many months I will contribute to the population of this topic. I hope it is interesting to you. Also feel free to share your knowledge or correct mine at anytime. I am far from all-knowing on the subject, just interested.