Smoking Meat with Wood Chips

meat on grill

If you choose to smoke your own cured bacon or beef jerky, there are different methods available for you to use. Keep in mind that you are not smoke-curing the meat with this method. The actual process of curing takes place when the Tender Quick is applied to the meat and allowed to work in the refrigerator. The smoking process is used solely to infuse flavor into the meat.

With the exception of a stove Top smoker, you will need to soak the wood chips in water for 10 – 15 minutes before using. Place about ½ cup of soaked chips on a piece of heavy duty foil, fold the foil into a rectangular packet and use this packet as your source of smoke. Whichever method you choose, remember, low and slow! Try to keep the temperature of your smoker between 180° and 200°F.

The Charcoal Grill Method

Create an indirect heat cooking environment by placing the charcoals on one side of the grill. You may also want to place a foil drip pan under the meat side of the grill which will catch any rendered fat.

When coals are ready, place your packet of soaked chips on top of them. Place the cured meat on top of the grill grate on the opposite side of the coals.

Place the cover on the grill with the vented side of the cover over the meat. This allows the smoke to waft over the meat as it escapes through the vents.

Try to maintain a low temperature of 180° – 200°F inside the grill. Smoke to an internal temperature of 150°F.

The Gas Grill Method

If your gas grill doesn’t have a smoker box place the packet of soaked wood chips under one of the grates and preheat that side of the grill on medium high until the chips start to smoke. You may also want to place a foil drip pan under the meat side of the grill which will catch any rendered fat.

Turn the temperature down to maintain 180° – 200°F and then place the cured pork belly or pork loin over the other grate. Smoke to an internal temperature of 150°F.

The Stove Top Smoker Method

Stove Top smokers are another way to add authentic smoke flavor to homemade cured meats.

Start with the cured meat and wood chips on the stove top over low heat for 10 to 12 minutes or until the chips begin to smoke.

Place the whole stovetop smoker into a 200°F pre-heated oven. Cook until the internal temperature of the meat is 150°F.

Everyone enjoys homemade sausage and fresh sauerkraut.

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