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                              HOME SMOKING
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After skinning the carcass, let it hand for a week or more at 40' F. to 
age or ripen.  You may have it butchered at a locker plant or you may 
cut it up yourself if you have the proper equipment.  The cuts are the
same in deer, elk, antelope and moose as they are in beef.

Smoking enhances the flavor of most fish and game and lengthens the time 
they may be kept before being either eaten or frozen.  Smokehouses need 
not be elaborate. A large barrel, an old ice box, or a simple cabinet
with two-burner hot plate will serve as the basis for one. Also, some 
of the barbecue sets now on the market convert into practical smokers.

To make the simplest type, take a large barrel. knock out both ends and 
set it over a hole about two feet deep and a little smaller than the 
barrel bottom.  Nail two wooden strips opposite each other just below 
the rim of the barrel.  Rest other sticks on these and hang meat or 
fish from them.

Dig another hole about 12 feet from the barrel for your fire. Connect 
it with the pit under the barrel by means of a length of 12-to 14-inch 
pipe. A stove pipe will do although a clay pipe will hold up better. Fit
both fire hole and barrel with loose covers.

Fish and game meats may be either hot smoked or cold smoked depending on 
the flavor and texture desired and how long the meat is expected to keep.

To prepare fish for smoking, clean them, remove heads, brine and lay on 
trays. Or leave heads on and string fish on stiff wires or rods that can 
be hung in the smoker.  Larger fish should be filleted and placed on
trays skin side down.

Meat should be cut in easily handled pieces.  Cut meat for jerky cross 
grain in strips not more than one inch thick. 

HOT SMOKING:

Make a brine by dissolving from 1/2 to 1 Pound of salt in a gallon of water.  
Soak fish or meat for 12 to 24 hours.  Beginners might compromise on 11 
ounces of salt and 12 hours in brine. Remove and soak in basin of fresh 
water for 2 to 4 hours. Drain, dry with towels and let stand in air till 
surface of fish or meat dries. Place meat or fish on oiled trays and put 
in smoker. Don't remove milk-like secretion that forms on fish.  Process 
with warm smoke for 4 to 6 hours and finish with hot smoke or oven heat 
(150' F.) to cook through.
                                           
COLD SMOKING:

Use same strength of brine as above but do not freshen meat or fish. Drain, 
dry thoroughly, let stand in air for a while and then place in smoker. 
Process in 90' F. smoke for one to five days. For a completely dry product, 
leave meat or fish in smoker under heat (but no smoke) for a longer period 
or transfer meat to oven.  Keep heat very low and door open. 

SMOKING TURKEYS, DUCKS OR GEESE:

Kill, pick and draw the birds.  Pack in crock and cover with brine made 
from 6 pounds of salt, three pounds of sugar and 3 ounces of saltpeter 
for every 4-1/2 gallons of water.  Be sure birds are kept completely 
covered. Keep cool. Leave in brine 1-1/3 to 1-1/2 days per pound of 
dressed fowl.  A crock full of 1-1/3 pound ducks, for instance, would be 
left for 2 to 2-1/4 days; a group of turkeys averaging 12 pounds each 
would stay in for 2 to 2-1/2 weeks.  Remove from brine, dry thoroughly 
and process in 100' to 110' F. smoke for several hours or days, depending 
on the smoke flavor desired.

SMOKING TIPS:

Successful smoking is an art. The best results come after practice has made 
the sportsman completely familiar with process and his equipment.

Keep fire smoldering; do not let it flame.  Most home smoker failures can 
be traced to too hot a fire.

Non-resinous woods are best for smoking: oak, hickory, apple, cherry, alder, 
ash.  Remove bark as it may give food a bitter taste.

Sawdust from the above woods or chips are better than larger pieces of wood. 
They smolder more easily, make more smoke and rarely flare up.

Smoking need not be a continuous day and night process but it should be 
completed as quickly as possible.

Fish and game meats may be frozen and then thawed later for smoking. Smoked     
meats also may be frozen.

Most home smokers are better suited to hot smoking than to cold smoking.
Smoked turkeys and other fowl should be refrigerated. Cook before serving.

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