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HOME MADE AND SMOKED GERMAN SAUSAGES


THIS report reveals the secrets of making the best traditional German sausages, which includes all recipes and how to make them at home.

You will learn step by step how to make Bratwurst, Knackwurst, Frankfurter, Leberkaese and much, much more…

Click here to download your FREE Report Now

Point Of Interest for Australians. Over the last 3 years I have been conducting short courses on HOME SMOKING GOURMET MEATS at Holmesglen Institute of TAFE. My Presentation goes over 3 hours and is very well received, I am teaching this course in Melbourne at the Moorabbin and Chadstone campus on a regular basis.
For more information’s and bookings please contact the TAFE on
03 9564 1546

 

A Smoking Success Story

My Famous Smoked Beef and Pork Spare Ribs

Smoked Venison Ham

Smoked Tenderloin Carpaccio

History Of Meat Smoking

Foodstuffs were originally smoked as a means to preserve them. The practice may have started as early as the Stone Age and was probably discovered by accident when food was left out in the sun. The discovery of fire would have made the smoking of foods more prevalent. Throughout the centuries, until the development of refrigeration, smoking and salting meat for future use was a regular practice.


Chemicals released from the wood during the smoking process slows the growth of microorganisms. Likewise, in curing, salt reduces the amount of available water for bacteria to grow.

Pork has always been a popular meat for many civilizations due to the ease of raising pigs and preserving the meat. People began raising pigs about the same time that they established group settlements. By 600 B.C., pig breeding was a thriving industry. Pigs were brought to the New World by Spanish explorer Hernando de Soto in the sixteenth century and soon became a major commodity here as well.

A number of cultures, such as Orthodox Jews and Muslims, forbid the eating of pork. This food prohibition dates to ancient times when Egyptians only ate pork during the feats of the god Osiris.

Raw Materials

Today, pigs are raised around the world, primarily in areas of temperate climates and dense human populations. China and the United States are the largest producers of pigs. Pig breeding incorporates a combination of pen-rearing and pasture-feeding. Domesticated pigs are fed a diet consisting of corn, grain, roots, and fruits.

Domestic pigs generally reach their market weight of 175-240 lb (79.4-108.9 kg) between the ages of five and 11 months. At that time they are taken to the slaughterhouse. The specific cuts are then created from the carcasses. The ham portion, cut from the leg, is then cured and smoked.

What's Good For You tastes delicious, but one serve gives you your
daily intake of omega 3!

Properly prepared smoked fish retains all the great food values of fresh fish including high amounts of omega 3, which has many health benefits, some of which are:

Maintaining healthy skin - can help relieve dermatitis and dry skin

Relief from arthritis and swollen joints Help maintain a healthy cardiovascular system

Great brain food

Aids blood circulation and cholesterol levels

 








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