My question today is about smoking fish or other meats...Does any of you know about this?

Question

First off which is better to use as far as ease and good cooking,gas or electric?

Once you have the meat smoked can you eat it with out cooking it?Or is it still in the needs to be cooked stage?
Is there a web sight that gives good information on smoking meats and has a few recipes ..I know you need to make a brine to soak it in before smoking,but how do you know how long to do this..Suppose I wanted to smoke a turkey.now this would probably have to sit in the brine longer than fish,right..Well if you all can share some info. I will appreciate it..Thank you..John

Answer 1

two types of smoking hot and cold hot smoking cooks the food as well as adding a smoky flavour cold smoking gives the smoky flavour without cooking you can eat both types without further cooking smoked salmon is usually cold smoked and eaten raw

for smoking a make up a brine with soy salt small amount vinegar immerse over night (sorry forgot that bit)

you will need a container big enough to hold turkey over a trivet put wood chips in bottom then trivet then foil place turkey on foil seal whole thing in container then put over low flame the wood chips smoulder and smoke the meat it is best done outdoors

Answer 2

There are two different kinds of smoking for meat. One is simply to impart flavor and/or texture to the meat in question; the other is for the purpose of actually preserving the meat. You need to have the right kind of smoker if you are going to smoke meat for preservation. Most of the smokers on the market are simply for taste, and will not preserve meat. If you want this for meat preservation, or so that the meat will be edible after smoking, you need to research carefully what you're going to use. Here in the Pacific Northwest, for instance, native American processes for smoking salmon include smoking with an alderwood fire for some hours; salmon can also be smoked while drying in the sun.

I'd suggest a small book by Wilbur Eastman, "The Canning, Freezing, Curing and Smoking of Meat, Fish, and Game." It's really just a large pamphlet, and you can get it from Amazon.com for only a couple of dollars. Another good one is "Cold-Smoking and Salt Curing Meat, Fish and Game" by A. D. Livingston. I'm including the links below.

Answer 3

I got home from a late-night fishing trip about an hour ago or so and after reading this, I'm wondering what the 7 or 8 crappie I brought home would be saying if I was stoned off my a** had I released them. Hmm... I kinda wanna spark up a fatty just to see if they DO talk... Edit: You tell that little bass turd 4 pounder next time I see 'im, I'm gonna make an exception just for him when it comes to playing strictly Catch-&-Release.

Answer 4

Mmmm, yes, because vegetarians and vegans know so much about smoking the flesh of dead animals.

You might want to be careful about where you put your questions, dear.

Answer 5

This Section is for Vegetarians and Vegans!

We wouldnt know..at least some of US
;]

Answer 6

Do you know that this is the vegan and vegetarian section?

Answer 7

Please show some respect and ask this in the correct section. Either you're lost or you're intentionally baiting veg*ns by posting this here.

Answer 8

here is a link for you, you may get some ideas from it, good luck.
http://www.wisteme.com/question.view?targetAction=viewQuestionTab&id=1624

Answer 9

smoking is for cigarettes

Answer 10

Try this site: http://www.smokingmeatforums.com/

All of your questions can be answered there.