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SMOKE RED MEAT, EEL, POULTRY, FISH, CHEESE, SALT, GAME
Savoury foods for smoking
Add value to beef, sheep, pork, goat, rabbit, venison, hams, bacon, beef jerky, poultry, eel, fish, salami, liverwurst, cheese and some vegetables.
Mineral-rich Himalayan Crystal Salt can be smoked and placed into a salt grinder for unique flavouring of food. Kept dry, this salt lasts for decades.
◆Cook and preserve great food for the family the traditional way.
◆ Durable and portable: the small size the smoker does not take up excessive room on grill grates and is easy to remove.
The Food Smoker package includes the metal wood smoker, a tea candle to ignite the sawdust so that the burn catches on and instruction manual with a recipe for cold smoked salmon with whiskey.
Fill and level the Food Smoker with dry sawdust from redgum, fruit trees or other hardwoods. Never use treated pine – it has toxic man-made chemicals and preservatives added. Do not use wood chips in this smoker. Use the tea light candle provided at the start of the sawdust channel to fire up the sawdust for the first 15 minutes so that the sawdust then catches on and slowly burns its way around the channels in the Food Smoker.
Sawdust can be dried in a microwave before use in the Food Smoker if needed.
For cold smoking, place the Food Smoker under the food on a rack and do not light a separate fire.
Use a meat thermometer for hot smoking in the thickest part of the meat to ensure it comes up to temperature to kill bacteria for safe preserving.
Some cultures (French provincial villages) first cover their hams in cold wood ash from the fireplace before smoking.