How can I learn to make meat

Smoke meat yourself

The smoked food tastes best in finely cut slices. (Photo by: Szakaly / Depositphotos)

Through the traditional Smelly or Smoking the typical taste of fish or meat is obtained and the food to be smoked has a longer shelf life.

Here we have created the most important information for you, as well as detailed step-by-step instructions on how to do it yourself.

Types of smoking

  • Cold smoking:
    The temperature in the smoker (smokehouse) should be a maximum of 30 degrees, otherwise the protein in the meat will change and a state of cooking (similar to warm smoking) will be reached.
  • Warm smoking:
    The temperature here should be between 30-50 degrees.
  • Hot smoking:
    Temperatures between 60-120 degrees are common.
  • Air drying:
    In addition, there is also air drying, which is very similar to cold smoking, but without smoke.

It should be noted: The higher the smoking temperature in the smoking chamber, the shorter the entire smoking process takes. But the longer you smoke, the more intense and distinctive the taste.


  • Cold smoked: Goods can be kept for several weeks to months (at cellar temperature).
  • Warm smoked: Goods last for several weeks (at cellar temperature).
  • Hot smoked: Goods can usually only be kept for several days (in the refrigerator).


One Smokehouse or Smoker come in a wide variety of shapes (spheres, cylinders, cuboids, etc.) and sizes. With a little skill you can build such a part yourself.
The more you want to smoke, the bigger the smoker should be. There are also small table smoking ovens for small quantities.

Basically, such an oven consists of treated sheet metal, which normally remains rust-free for several years and is also relatively easy to care for. Stainless steel models are also offered, but these are much more expensive and are mainly used in catering.

Here are some things to look out for when buying a stove:

  • depending on the wallet, sheet metal or stainless steel
  • what amount you want smoked
  • Oven should be suitable for hot and cold smoking
  • Outdoor thermometer
  • The type of fire should be wood (gas is much more expensive)

Step by step to the perfect smoked meat

In these step-by-step instructions, we describe cold smoking and warm smoking in detail. However, the preparation of the food to be smoked (steps 1-5) is also necessary for hot smoking or air drying and can be used in this way.

For the classic smoked sausage, we use a loosened square. (Photo by:

1. Which meat should I buy?

In principle, you can smell what tastes good. In our case we take a loosened square (this is what makes the famous jerk sausage) and belly meat for the bacon.

2. Prepare meat for smoked meat

Wash the meat well, pat dry and cut into pieces approx. 25-30 cm long. Remove pieces of meat or fat that are hanging over, as they will become too dry. With the help of a knitting needle, poke a hole at one end of the meat, thread the kitchen thread and tie a loop to hang up the meat.

3. Mix the curing salt

The perfect curing salt is of course a matter of taste. (Photo by:

In principle there are two salting options:

  • Wet: Here the meat is placed in brine. In quick curing (often used in mass production), the brine is injected directly into the meat.
  • Dry: Here a dry salt mixture made from different spices is prepared and rubbed into the meat.

We opted for the dry version, as the aromas are absorbed more slowly but also more intensively by the meat.

We use the following ingredients for the salt mixture - sufficient for approx. 10-15 kg of meat:

  • 1 kg of fine, iodized sea salt
  • 0.5 kg of coarse, iodized sea salt
  • 100 grams of smoked meat spice mix
  • 10 grams of caraway seeds, ground
  • 10 grams of pepper, ground
  • 10 grams of new spice (= allspice), ground
  • 10 grams of juniper berries, ground
  • 10 grams of coriander, ground
  • 2 tbsp sugar
  • 3 bulbs of garlic, finely chopped

Mix all ingredients together well in a bowl - add the finely chopped garlic just before salting the meat.

The above information for the salt mixture is only one of many recipes and can be changed or expanded as desired - according to the motto ... try is better than study ...

4. Salt the meat properly

The curing salt mixture is massaged into the meat. (Photo by:

Now rub or massage the meat well on all sides with the curing salt mixture and place in a closable (does not have to be airtight) container. It is best to put several pieces of meat on top of each other. Before each layer of meat, the meat is drizzled again with a little water.

5. Meat Suras - Storage

Close the container with a lid and store at approx. 8-10 degrees (unheated cellar in winter), in the dark.

The optimal duration of surfing is approx. 3 weeks.

After about 1.5 weeks this will be Meat rearranged. The meat is removed from the container, the meat juice is emptied from the container and collected in a bowl. The meat is then placed back into the container - the top pieces now come all the way down, etc. Finally, the meat is poured over the meat juice and the container is closed again.

After about 3 weeks, the meat is removed from the sur, rinsed well with cold water and put back into the CLEAN container. This is now filled with water, so that the entire Meat under water is and remains there for a good 24 hours.

The meat stays in the dry-sur for 3 weeks. (Photo by:

After that it will flesh taken out of the water, well drained and hung up for a good 24 hours so that it dries well. This can also be done in the smokehouse (but without smoke). If the meat is damp or wet, a greasy layer of soot will form on it during smoking.
Only then is the meat ready for smoking.

6. Fuel for the smoker

The fuel for smoking must be hardwood in any case - this also provides a different aroma depending on the type of wood:

  • Beech (spicy aroma)
  • Fruit woods (fruity, fresh aroma)
  • Alder (subtle, slightly sweet aroma)
  • Oak (strong aroma)
  • Chestnut (spicy aroma)
  • Nut (heavy, slightly bitter aroma)

On at all no way should Spruce, fir or jawuse because these have a high resin content and the tar-containing smoke substances are absorbed by the meat.

The fuel should be evenly shredded and dry - the easiest way is to use sawdust. You can also mix the wood with smoking flour (from the hardware store).

7. Light the fuel

The fuel is filled into a so-called economy fire. (Photo by:

Especially with cold smoking, a long and even smoke development is recommended. To do this, you should put the fuel in a so-called economy fire.

Tips to avoid running out of fuel:

  • the fuel must be completely dry
  • the fuel should not be pressed into the fuel economy
  • the outside temperature (where the cabinet is located) should not drop below 5 degrees, otherwise condensation will form
  • There should be a slight air circulation in the oven

Now you can light the economy fire at one end - preferably with a blowtorch or a piece of glowing charcoal - and put it in the smoker.

If you are warm or hot smoking, you add an additional heating source, which ensures the necessary temperature inside the smoker.
Now you close the oven and smoking can begin.

The meat must not come into contact with the outer wall of the smoker, otherwise there will be no even smoking.

Now you just have to pay attention to the correct temperature in the oven. The optimal temperature for cold smoking is between 15 and 25 degrees.

The temperature in the smoker should stay the same as possible. A fluctuation of 1-2 is still bearable, with fluctuations of more than 5 degrees the meat can become tough.

8. Duration of smoking

The meat now stays in the smokehouse for around 3 days. (Photo by:

The smoking time depends on the thickness of the food to be smoked. Large pieces of meat take longer than thin sausages or fish.

Smoking times for cold smoking - guide values:

  • Raw ham / loosened square meat approx. 2-3 days
  • Bacon about 2-3 days
  • Fish about 1 day
  • Cheese about 2-3 hours
  • Poultry approx. 1-2 days

Smoking times for hot smoking - guide values:

  • Raw ham / loosened square meat / smoked rack approx. 8-12 hours
  • Bacon for about 8-12 hours
  • Fish about 60 minutes
  • Cheese about 50 minutes
  • Poultry about 2 hours

Smoking times when hot smoking (at approx. 90 degrees) - guide values:

  • Raw ham / loosened square meat / smoked rack approx. 2-3 hours
  • Bacon about 2-3 hours
  • Fish about 30-40 minutes
  • Poultry about 25 minutes

Normally, a smoking process should take a maximum of 8 hours. Then the smoking material should be removed and the smoking material should rest in the smoker for at least 12 hours. Then you can start the next smoking process.

After the last smoking process, the meat should be good again 12 hours, without smoke, get stuck in the smoker so that it can rest and cool off can. Then it is ready to be eaten.

Smoked meat to enjoy

Whether bacon or jerk sausage, the smoked is a real specialty. (Photo by: florin1961 / Depositphotos)

The smoked meat can be cut into very fine slices enjoy immediately.

Or you can boil a piece of smoked meat in water for about 45 minutes, season it as you like and get a delicious one Smoked soup.

If you don't want to smoke all of the meat, you can cut slices from the cured meat and bread them - these would be the familiar ones Surschnitzel.

Or you can cut a larger piece of meat out of it and make one out of it Surbraten.

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