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Non-Cattle Specific Topics
Coffee Shop
processing feral hogs
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<blockquote data-quote="Caustic Burno" data-source="post: 177388" data-attributes="member: 694"><p>Just tryin to teach kids is so hard today. </p><p> </p><p>Directions For Smoking</p><p>Build a fire in the firebox with non-resinous dry wood. After the wood has burned down to red coals, put on a few pieces of green hardwood or hardwood sawdust. If green wood is not available, use semi-dry wood or hardwood sawdust. </p><p>Hang pieces of meat in the drum, 6 to 8 inches apart. Put cover on firebox and place wood cover on top of drum, weighting it down with a stone or brick. Keep temperature in the drum below 140-150°F. If there is not enough draft, raise firebox cover at the back. Smoke meat until it is a bright nut brown color. This may take several hours or most of the day, depending on the heat of the firebox and the outside temperature. </p><p></p><p>After this process, the meat is now smoked, but not cooked. The internal temperature of a smoked meat product is in the 140° range. Smoked products are NOT fully cooked, remove meat from smokehouse and cook thoroughly before eating.</p></blockquote><p></p>
[QUOTE="Caustic Burno, post: 177388, member: 694"] Just tryin to teach kids is so hard today. Directions For Smoking Build a fire in the firebox with non-resinous dry wood. After the wood has burned down to red coals, put on a few pieces of green hardwood or hardwood sawdust. If green wood is not available, use semi-dry wood or hardwood sawdust. Hang pieces of meat in the drum, 6 to 8 inches apart. Put cover on firebox and place wood cover on top of drum, weighting it down with a stone or brick. Keep temperature in the drum below 140-150°F. If there is not enough draft, raise firebox cover at the back. Smoke meat until it is a bright nut brown color. This may take several hours or most of the day, depending on the heat of the firebox and the outside temperature. After this process, the meat is now smoked, but not cooked. The internal temperature of a smoked meat product is in the 140° range. Smoked products are NOT fully cooked, remove meat from smokehouse and cook thoroughly before eating. [/QUOTE]
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