[Sca-cooks] Re: cooker

[John Kemker]

Just to add a bit of info:

My brother-in-law has a cousin that works at the New Braunfels 
Smokehouse in New Braunfels, Texas as the Smokemaster.  I asked Joe, my 
B-i-L, to check with Rocky, the Smokemaster, if they cooled the smoke or 
the meat down to 55F when smoking the meat.

The answer was "No."  They don't cool it down.  They "cold-smoke" the 
meat, but they cold-smoke it at slightly elevated temperatures compared 
to the "55F" number.

I'm curious as to where the "55F" number originally came from.  What 
references I've seen calls anywhere from 100F to 120F "cold-smoking" and 
150F to 200F "hot-smoking."

--Cian

Decker, Terry D. wrote:

>Besides injecting a little humor, the point I was trying to make is cold
>weather is a false requirement for smoking meat for preservation without
>refrigeration.  Plains Indians used a combination of smoke, air and sun to
>achieve the effect.  The buccaneers smoked boucan on racks over low fires.
>I do suspect that in both cases, the dehydration was more critical than the
>smoking.
>
>All that aside, it should be pointed out that smokehouses in Texas pre-date
>refrigeration.  There is a replica of one at Washington-on-the-Brazos.
>
>Bear
>
>  
>
>>But, Bear, they didn't use a cooker (like a back yard 
>>barbeque , or a smoke-house.)
>> 
>>I don't know about North and East, but if you go to a 
>>restaraunt or grocery store around here and buy something 
>>'smoked', it has been hot smoked.  Not Air dried.
>> 
>>Now, if you are taklig about jerkey (the real stuff, from 
>>thinly sliced muscle meat, and dried on racks or in a 
>>dehydrator (or one of a multitude of ways)  not ground meat 
>>shaped and dried) Yes you can find that, but I have noticed 
>>that a lot of the stuff I have found in convienience stores 
>>sayd "Pasteurized" which may also mean heat cooked, not air dried.
>>
>>Leofwynn
>>    
>>
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