There are two distinct processes of smoking and curing – one that involves cooking the meat to make it edible and the other that is used to preserve the meat for an extended period, allowing it to have a long shelf life. This preservation process helps keep meats safe from spoilage and bacteria growth for longer periods.

Smoking and curing meats have been a time-honored tradition in my family, passed down from generation to generation. My Nana was the master of this art, and she used these techniques to preserve large amounts of meat that she would buy for upcoming holiday celebrations. Visiting Nana’s house during the holidays was always a treat, as the aroma of smoked meats would waft through the air, filling us with anticipation for the delicious feast to come.

As time passed by, I’ve also adopted her smoking and curing techniques to preserve meat while saving money. If you also want to learn the art of smoking to preserve your meat, let me share my Nana’s smoking and curing techniques.

Best Techniques for Smoking and Curing Meats

To preserve meat from smoke, you can use the cold smoking technique. It’s the type of smoking meat that usually uses low heat. Cold smoking is an effective technique used to preserve meat by exposing it to smoke and low heat.

This method of smoking meat involves temperatures kept below 100°F (38°C). Cold smoking adds flavor without cooking the food since the temperatures used in this process are not hot enough to denature proteins or cook the food. So, cold smoked meats must be cooked before they can be consumed.

Know the Difference Between Hot and Cold Smoking

First, it’s important to know how hot smoking differs from cold smoking. When smoking at temperatures above 165°F (74°C), the meat is both cooked and smoked. On the other hand, cold smoking is done at temperatures between 60°F (16°C) and 80°F (27°C) and does not cook the meat. This is not done to cook the meat but to keep it from going bad. It can take anywhere from a few hours to a few days.

Choose the Best Cuts of Meat

Nana would always use good meat to start the process. She would either buy it from a farmer in the area or raise and kill it herself. She used pork and beef most of the time, but you can use any kind of meat. The meat would then be cut into the right size pieces and trimmed.

When selecting the cuts of meat for cold smoking, Nana always recommends selecting meats suitable for preserving through this type of smoking technique. She emphasizes that choosing the right cut of meat is essential to ensure a successful outcome in terms of both flavor and texture, and safety.

Create a Brine Mixture

Next, she would create a brine mixture, which is a combination of salt, sugar, and water. The meat would then be placed in the brine for at least 24 hours to help tenderize it and add flavor. After the brining process, the meat would be removed and allowed to dry on a rack for a few hours.

Curing the meats helps keep the meat moist and tender as it cooks while imparting flavor and enhancing its nutritional content. Additionally, the salt in the brine draws out moisture from the meat, resulting in an even more flavorful product with increased shelf life.

Brining also helps to reduce cooking time because the salt partially breaks down proteins in the meat. This method of curing is especially useful if you want to preserve certain cuts of meats for longer periods of time, as it can help them stay fresh for weeks or even months.

Process the Meats

Now, it was time for the smoking process. Nana usually uses a cold smoking technique, in which you will need to hang the meat in a smoker filled with wood chips. She prefers using hickory wood chips for their rich, smoky flavor. Then, she’ll light the smoker, leaving the meat to smoke for several hours.

One important thing to note about cold smoking is that it needs to be done in a well-ventilated area. Nana would often smoke her meat in a shed or garage with the doors open to allow for proper ventilation. This is because the smoke can be harmful if inhaled in large amounts.

Vacuum-Seal Meat

After several hours of smoking, the meat would be removed from the smoker and allowed to cool. It was then vacuum-sealed and stored in a cool, dark place, like a pantry or root cellar. You can store the meat in the freezer for several months using this method.

How to Properly Store Smoked Meats

Now that you have smoked the meats, it’s time to store them properly. Nana said that storing the meats properly is also essential for the whole process of smoking and curing. So she also gave me some tips for storing smoked meats the right way.

Cool the Smoked Meat

Before storing, be sure to allow the meat to cool completely. Do not store the meat still hot or warm because it will cause spoilage. Nana said this is an important step to prevent potentially hazardous bacteria growth. It will also ensure that the meat stays fresh for a longer period of time. 

Use Proper Container

Nana usually vacuum seal her smoke meats. It helps to prevent freezer burn and keeps the meat fresh for a longer period of time. If you don’t have a vacuum sealer, you can use heavy-duty freezer bags instead. Just be sure to remove as much air as possible from the bag before sealing.

Don’t Forget to Label the Meat

Labeling the meat with the date of smoking and the type of meat is also important, as this will enable you to monitor how long it has been stored accurately. This is essential in order to ensure that the oldest meat is consumed first and that no food product goes to waste. Proper labeling helps you identify the meat quickly and easily and can prevent confusion when you’re looking for a specific cut.

Properly Store in Freezer

Smoked meats can be stored in the freezer for several months. To prevent freezer burn, store the meat in airtight containers or vacuum-sealed bags. Be sure to store the meat in the coldest part of the freezer, which is usually the back of the freezer. Also, don’t overcrowd the freezer, as this can prevent air circulation and can lead to freezer burn.

With my Nana’s smoking and curing tips and techniques, it is possible to conveniently preserve a substantial amount of meat for the festivities associated with the Holiday season. With some practice and patience, you will be able to make sure that your meats are properly prepared so that they remain fresh and flavorful during these special times of the year.