Smoking is an ancient and popular method of preparing red meat or fish. Indigenous cultures around the world may have used smoke during the drying of meat or fish to drive away the flies. They soon found that the absorbed smoke acted as a preservative. This cooking technique helps preserve the protein-rich food that will otherwise spoil quickly. for long periods, use dehydration and the antibacterial properties of absorbed smoke to preserve the meat or fish. Nowadays, the enhanced flavor of smoked foods makes them a delicacy in many cultures. and it is applied to many other meat products. Usually, marinating & bringing to flavor the meat is the necessary step before smoking.
Smoked Meat Steps
1. Defrost meat completely. To ensure your meat is smoked evenly and to help prevent bacteria growth, make sure your meat is completely thawed.
2. Injecting spice into the deep tissue of meat .the brine injector machine is designed for injecting brine into meat to add special flavor ,the whole process of meat conveying and saline injection is completed automatically. this is a quick and clean way to add flavor or moisture into the deep tissue of meat. So it is widely used in commercial products from bacon to hams in many deli.
3. Marinate meat. Marinades can be used to help flavor and tenderize your meat. For safety, place your meat in the refrigerator while marinating and do not reuse the marinade without boiling it first. Marinade that has not touched raw meat can safely be used on cooked meat.
Vacuum tumbling machine designed for processing pickled meat such as beef, chicken, pork, and seafood products ,the machine auto tumbling use computer-controlling system which slowly moves the meat pieces thus causing a mechanical massaging effect. and the tumbling motion flips seasoning water continuously onto meat surface ,make uniform meat color , producing moist and sticky, make the meat tender and fresh taste.
4. Smoking this is the important step, put the meat to Meat Smoking Machine.
Meat smoking machine is applied to smoke meat, it is capable of smoking, steaming, boiling, frying, baking and cleaning and the smoking and recycle system makes the smoke spread so equably that the meat have uniform color and parameters.
5. Add meat to the grill.
6. Use a meat thermometer. Monitor the temperature of the meat to determine its doneness. The length of time it will take to completely cook your meat is determined by the heat of the grill, the type of meat and the size of meat cut. Poultry should reach 165 degrees. Any pork and all ground meats should be 160 degrees. The internal temperature of steaks, roasts and chops should be 145 degrees.
7. The delicious smoked meat have done.
Amisy supplies the smoked meat processing machines meeting the urgent need of the international market. With the advanced equipment and processing technology, and the products have higher quality, more new varieties, and a reasonable price.
Jenny
