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The Culinary Aspects of Smoking

To smoke foods, all that is needed is a container for the smoke, a source for the smoke and a food item to smoke. That's it!

Ideally, meat is best smoked with a temperature range of 1800-250F. Always remember to bring the internal temperature of the meat to the minimal recommended internal temperature (as recommended by the USDA Food and Safety Inspection Service) in order to ensure it is safe for consumption (veal, lamb and beef to 145-170F, pork to 160-170F,whole chicken and turkey to 180F and chicken pieces to 170F).

When you smoke a piece of meat, the key is to smoke slowly in order for the meat to absorb the flavor of the smoke. For instance, using SmokinLicious Gourmet Wild Cherry Wood Products will give off a sweet, mild flavor that is particularly good with poultry and fish.

The same is true for SmokinLicious Gourmet Sugar Maple Wood Products that also provide a sweeter flavoring, perfect for all red meats, including venison. The flavor will remind you of pure maple syrup.

SmokinLicious Gourmet Red or White Oak Wood Products are an excellent wood choice for beef and lamb, as Oak is considered one of the most versatile of the hard woods. Oak woods produce a lot of smoke that penetrates deep into red meats. This is a perfect choice for the hunter who brings home wild game.

Looking for a more subtle smoke flavor, then try SmokinLicious Gourmet Ash Wood Products. Although a faster burning hardwood, Ash is ideal for smoking pork and poultry due to its natural sweetness and softer smoky flavor.

SmokinLicious Gourmet Northern Hickory Wood Products is the most pungent of wood choices offered. This strong, bacon-like flavoring is one of the most popular woods in smoking today.

And finally, SmokinLicious Gourmet Alder (Beech) Wood Products is the delicate and mildly sweet hardwood that is a favorite for fish.

TIP: A little goes a long way. Remember to start with small quantities and add wood as needed.



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