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The Culinary Aspects of Smoking

To smoke foods, all that is needed is a container for the smoke, a source for the smoke and a food item to smoke. That's it!

Ideally, meat is best smoked with a temperature range of 93-104C(200-220F). Always remember to bring the internal temperature of the meat to the minimal recommended internal temperature in order to ensure it is safe for consumption (veal,lamb and beef to 60-74C(140-165F), pork to 71-77C(160-170F), whole chicken and turkey to 83C (180F) and chicken pieces to 74C(165F)).

Reference to UK department of health!!!!

When you smoke a piece of meat, the key is to smoke slowly in order for the meat to absorb the flavour of the smoke. For instance, using SmokinLicious Gourmet Wild Cherry Wood Chunks Products will give off a sweet, mild flavour that is particularly good with poultry and fish.

The same is true for SmokinLicious Gourmet Sugar Maple Wood Chunks Products that also provide a sweeter flavouring, perfect for all red meats, including venison. The flavour will remind you of pure maple syrup.

SmokinLicious Gourmet Red or White Oak Wood Chunks Products are an excellent wood choice for beef and lamb, as Oak is considered one of the most versatile of the hard woods. Oak woods produce a lot of smoke that penetrates deep into red meats. This is a perfect choice for the hunter who brings home wild game.

And finally, !SmokinLicious Gourmet Ash Wood Chunks Products are ideal for smoking pork and poultry due to its natural sweetness and softer smoky flavour.

TIP: A little goes a long way. Remember to start with small quantities and add wood as needed.



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