The camp we chose was 6 miles over ankle breaking terrain. We have to make do with a minimal ammount of equipment. Meat spoilage is always an issue in 75-80 degree degree weather with 95% humidity. Normally we just salt the meat and hang it in the shade in a pillow case. The cool air and salt help keep the meat edible, and the meat bag keeps flies and critters from tampering with your prize.
After deboning and cutting the meat into thin strips I salted the meat pretty heavily with large grain rock salt and hung it in a pillow case overnight to allow the salt to work its way into the meat. I probably could have used a little less salt, or rinsed my meat off prior to smoking...but the salt ensures that the meat will last as long as possible before going bad.
I kept the fire small underneath the frame, the sheet was never in danger of catching a flame. We initially dunked the sheet in the stream, but figured out that the cotton sheet wouldn't ignite unless there was a bonfire going underneath the meat. Maybe one or two small sticks every half hour was enough to keep it going at a good temp. Ideally you want the air around the meat to reach 160-170 degrees. When you peak through the top 'chimney' it should be difficult for you to see the meat through the thick smoke. The air around the meat should also be warm/hot.
I left the meat on for 7 hours, but should have left it another 2 or 3 hours. All but the thickest pieces were smoked all the way through and delicious as is. Goat meat (deer, beef etc...), unlike pork can be eaten raw if you choose. I would never dare though. Some slices of the smoked meat and bbq'd prawn tails, thrown in my Top Ramen made a killer meal.
Heres a shot of a few prawns. I didn't get any photos of our big night time haul, but this is a teaser of what our haul looked like, multiplied by 8.
After deboning and cutting the meat into thin strips I salted the meat pretty heavily with large grain rock salt and hung it in a pillow case overnight to allow the salt to work its way into the meat. I probably could have used a little less salt, or rinsed my meat off prior to smoking...but the salt ensures that the meat will last as long as possible before going bad.
I kept the fire small underneath the frame, the sheet was never in danger of catching a flame. We initially dunked the sheet in the stream, but figured out that the cotton sheet wouldn't ignite unless there was a bonfire going underneath the meat. Maybe one or two small sticks every half hour was enough to keep it going at a good temp. Ideally you want the air around the meat to reach 160-170 degrees. When you peak through the top 'chimney' it should be difficult for you to see the meat through the thick smoke. The air around the meat should also be warm/hot.
I left the meat on for 7 hours, but should have left it another 2 or 3 hours. All but the thickest pieces were smoked all the way through and delicious as is. Goat meat (deer, beef etc...), unlike pork can be eaten raw if you choose. I would never dare though. Some slices of the smoked meat and bbq'd prawn tails, thrown in my Top Ramen made a killer meal.
Heres a shot of a few prawns. I didn't get any photos of our big night time haul, but this is a teaser of what our haul looked like, multiplied by 8.
