[Sca-cooks] period smoke houses?

[Terry Decker]

The heat is an integral part of the smoking process.  It reduces moisture
and fat thereby improving the odds against spoilage and kills bacteria.
Roughly the same as drying meat.

Smoking adds a crust and the smoke flavor.

Bear

>But if you are only smoking the meat and not drying it, why do you need
>to retain the heat? I can see where you probably need something to
>retain the smoke, though. Or is it always a process of either drying
>and smoking the meat or drying it only but never smoking it only?
>Stefan
>--------
>THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra