Smoking Meat Recipe

[fujita yuji]

Happy new year! WSS guys.

Here I post the smoking meat recipe promised some months ago.

Poke the whole meat evenly so that the taste get soaked into the meat evenly.
Then put the meat into the salty liquid with some flavor and taste for five days.
The liquid ingredients shown below.

Water 400ml, de-alcoholed wine 100ml, salt 100g.
One onion and one piece of garlic sliced.
Pepper and other spice as you like.

After five days of soak, adjust salt taste with fresh water for several hours.
See the taste of small piece by eating (grill it before eating ) and check how the adjustment going.

Stay tuned please

 

[fujita yuji]

Then dry the meat in cold dry weather for one day (24 hours).
Drying outdoor will pose some trouble with wildlife that I choose to
do it indoor. You will see a fan at the left.

Well dried meat looks like this.

This time I built a new improvised cardboard smoker.

It has a lid, smoking plate check window, and fire control dial window.
This box is set around a portable cooking stove.

Make sure the meat does not come above the fire.
If it comes, the fat dropping from the meat will burn and the smoke
from oily fire will completely ruin the meat.

Smoking

Some bacon and ham finished.

It's that simple. These are very good for hiking/moutaineering food.
Please try and let me know your recipe!
Thanks for looking.

 

[Toucan Oasis]

That's basically the way I make " American" ham.
Five daze in a brine and then bake it.Then smoke it............once in a while
I smoke with coffee wood or guava.

 

[Toucan Oasis]

Fujita san !
Is that a box for Nishikigoi ?

 

[fujita yuji]

Toucan Oasis, Thanks for your comment.
That box originally had orange in it. Then it was used to carry some
optical equipment when I move from Kyoto to Kamakura.

And yes, this recipe may have it's origin in America, though we don't have coffe tree here.
This time I used cherry.