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How to Master Smoking Meat | Homesteader’s Guide

Looking to perfect the art of smoking meat? You’re in for a treat because with this infographic, you’re halfway there!

Master Smoking Meat With This Ultimate Guide

Since we got into homesteading, one of my husband’s favorite pastimes is smoking meat. For him, nothing compares to the amazing flavor and aroma of well-smoked food. While smoking requires a degree of skill and knowledge, it’s absolutely doable. So let this amazing infographic from Life Hacker be your guide to smoking meat.

How to Master Smoking Meat | Homesteader's Guide
image via lifehacker

Cooking With Smoke

How To Smoke On A Gas Or Charcoal Grill

How Does It Work?

As wood smolders, smoke particles adhere to the food, leaving behind some flavor. Because every type of wood has a unique flavor, and burns differently, smoking is a hugely versatile cooking method.

How Is Smoking Different From Barbecuing Or Grilling?

Smoking

Smoking | How to Master Smoking Meat | Homesteader's GuideSmoking | How to Master Smoking Meat | Homesteader's Guide
image via commons.wikimedia
  • 52° – 140°F
  • 1 hour to 2 weeks

Barbecuing

Barbecuing | How to Master Smoking Meat | Homesteader's GuideBarbecuing | How to Master Smoking Meat | Homesteader's Guide
image via winterbluemusic
  • 200° to 300°
  • Several hours

Grilling

Grilling | How to Master Smoking Meat | Homesteader's GuideGrilling | How to Master Smoking Meat | Homesteader's Guide
image via healtheconnect.bannerhealth
  • 500°F
  • Under an hour

How To Smoke On A Charcoal Grill

How To Smoke On A Charcoal Grill | How to Master Smoking Meat | Homesteader's GuideHow To Smoke On A Charcoal Grill | How to Master Smoking Meat | Homesteader's Guide
image via HowToBBQRight Malcom Reed

Tip: When using a rub or a brine, give meat at least six hours to marinate before you start cooking.

  • Set an aluminum pan on one side of the char grill and fill it with liquid – it can be anything from water to beer or even apple juice.
  • Next to the pan, lay lit coals with a piece of wood on top of the coals.

Tip: Use natural hardwood charcoal, and do not use lighter fluid to start the charcoal, as it will give the meat a chemical flavor. Use a chimney starter instead.

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  • Set the cooking grill in its place and add your choice of meat.
  • Lastly, close the lid and adjust the top vent to be about a quarter open.

How To Smoke On a Gas Grill

How To Smoke On a Gas Grill | How to Master Smoking Meat | Homesteader's GuideHow To Smoke On a Gas Grill | How to Master Smoking Meat | Homesteader's Guide
image via cooking.stackexchange
  • Soak the wood chips in water for at least 30 minutes.
  • Before placing the wood chips, drain the excess water. Drop the soaked wood chips in the smoker box.

Tip: Whether smoking on gas or charcoal, open the cooker’s lid as infrequently as possible. Doing so adds oxygen to the wood, increasing the temperature while releasing smoke.

  • Close the smoker box and grill lid and wait for it to begin smoking.
  • Once the grill is ready, adjust the flame to be on low/medium heat. Then, set meat over the unlit burners and close the lid.

Tip: If your grill doesn’t come equipped with a smoker box, you can make one by using an aluminum pan and covering it with foil. Before placing your smoker box on the grill, poke holes in the foil for ventilation.

Choosing The Right Wood

Oak

 Oak | How to Master Smoking Meat | Homesteader's Guide Oak | How to Master Smoking Meat | Homesteader's Guide
image via acordofwood
  • Flavor: Medium-heavy
  • Burn: Hot and slow
  • Color: Dark mahogany
  • Common food pairings: Beef (Ribs/brisket/sausage); Lamb

Hickory

Hickory | How to Master Smoking Meat | Homesteader's GuideHickory | How to Master Smoking Meat | Homesteader's Guide
image via hickorybbq
  • Flavor: Sweet and strong. Similar to bacon.
  • Burn: Hot and slow
  • Color: Dark mahogany
  • Common food pairings: Pork (Ribs/butt/sausage); Beef (Ribs/brisket/sausage); Lamb

Maple

Maple | How to Master Smoking Meat | Homesteader's GuideMaple | How to Master Smoking Meat | Homesteader's Guide
image via hearth
  • Flavor: Sweet and light
  • Burn: Hot and slow
  • Color: Darkens meat
  • Common food pairings:Beef (Ribs/brisket/sausage); Lamb; Poultry (Chicken/turkey/game birds)

Pecan

Pecan | How to Master Smoking Meat | Homesteader's GuidePecan | How to Master Smoking Meat | Homesteader's Guide
image via us.letgo
  • Flavor: Fruity and sweet
  • Burn: Slow and cool
  • Color: Golden brown
  • Common food pairings:Pork (Ribs/butt/sausage); Beef (Ribs/brisket/sausage)

Tip: The sweetness of pecan can be overpowering. For a more balanced sweetness, mix it with a heavier wood.

Mesquite

Mesquite | How to Master Smoking Meat | Homesteader's GuideMesquite | How to Master Smoking Meat | Homesteader's Guide
image via mesquitewoodproducts
  • Flavor: Very strong
  • Burn: Hot and fast
  • Color: Red/pink-ish
  • Common food pairings: Beef (Ribs/brisket/sausage); Lamb

Cherry

Cherry | How to Master Smoking Meat | Homesteader's GuideCherry | How to Master Smoking Meat | Homesteader's Guide
image via gumtree
  • Flavor: Light, fruity and sweet
  • Burn: Hot and slow
  • Color: Mahogany
  • Common food pairings: Poultry (Chicken/turkey/game birds); Ham; Salmon (And other rich fish)

Apple

Apple | How to Master Smoking Meat | Homesteader's GuideApple | How to Master Smoking Meat | Homesteader's Guide
image via doeorchards
  • Flavor: Light, fruity and sweet
  • Burn: Hot and slow
  • Color: Red/pink-ish
  • Common food pairings: Pork (Ribs/butt/sausage); Poultry (Chicken/turkey/game birds)

Tip: Apple and cherry wood have similar flavor profiles to peach and alder, however alder burns cooler.

Choosing The Right Meat

Good Cuts

Tip: Purchase meat with the bone in. The bone absorbs heat and distributes it into the meat, leading to more even cooking.

Pork: Ribs, Boston Butt

Pork: Ribs, Boston Butt | How to Master Smoking Meat | Homesteader's GuidePork: Ribs, Boston Butt | How to Master Smoking Meat | Homesteader's Guide
image via KC Campbell

Sausage (Pork or beef)

Sausage (Pork or beef) | How to Master Smoking Meat | Homesteader's GuideSausage (Pork or beef) | How to Master Smoking Meat | Homesteader's Guide
image via oldvirginiahamshop

Beef: Ribs, brisket

Beef: Ribs, brisket | How to Master Smoking Meat | Homesteader's GuideBeef: Ribs, brisket | How to Master Smoking Meat | Homesteader's Guide
image via luckydogbbq

Salmon

Salmon | How to Master Smoking Meat | Homesteader's GuideSalmon | How to Master Smoking Meat | Homesteader's Guide
image via smoking-meat

Bad Cuts

Tip: Avoid lean cuts of meat, as the lack of fat and connective tissue can cause the meat to dry out during the slow cooking process.

Pork Tenderloin

Pork Tenderloin | How to Master Smoking Meat | Homesteader's GuidePork Tenderloin | How to Master Smoking Meat | Homesteader's Guide
image via eatlikenoone

Chicken Breast

Chicken Breast | How to Master Smoking Meat | Homesteader's GuideChicken Breast | How to Master Smoking Meat | Homesteader's Guide
image via tomhixson

Beef Steaks

Beef Steaks | How to Master Smoking Meat | Homesteader's GuideBeef Steaks | How to Master Smoking Meat | Homesteader's Guide
image via chadwicksbutchers

Tilapia

Tilapia | How to Master Smoking Meat | Homesteader's GuideTilapia | How to Master Smoking Meat | Homesteader's Guide
image via thehealthyfish

Wasn’t that so simple? That’s all I have for now, my fellow homesteaders! Bear in mind that when there’s smoke, there isn’t fire, but incredible flavor!! Use these helpful guidelines and enjoy smoking meat for your friends and family!

Will you give smoking meat a try this spring? Let us know in the comments below!

Don’t have a smoker yet? Build one using a pallet! Check out how to build a homemade pallet smoker here!

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Self Sufficiency

NYC Adds Nearly 4,000 People Who Never Tested Positive To Coronavirus Death Tolls

New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll Tuesday, bringing coronavirus-related deaths in the city to around 10,000 people.

The city decided to add 3,700 people to its death tolls, who they “presumed” to have died from the virus, according to a report from The New York Times. The additions increased the death toll in the U.S. by 17%, according to the Times report, and included people who were suffering from symptoms of the virus, such as intense coughing and a fever.

The report stated that Democratic New York City Mayor Bill de Blasio decided over the weekend to change the way the city is counting deaths.

“In the heat of battle, our primary focus has been on saving lives,” de Blasio press secretary Freddi Goldstein told the Times.“As soon as the issue was raised, the mayor immediately moved to release the data.”

The post New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll appeared first on Daily Caller

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Self Sufficiency

How To Make Lacto-Fermented Sauerkraut In A Mason Jar

The thing about homesteading is you get to create your own ingredient right from scratch! Cheese, yogurt, butter and now sauerkraut, a delightfully sour and crunchy ingredient you can use on your meals — or consume by itself — while on a homestead, or while facing this health crisis!

This homemade sauerkraut is a great meal because it has a long shelf life. You can either make plain sauerkraut or mix it with herbs and spices. In this tutorial let us make Lacto-fermented sauerkraut that preserves all the good probiotics in a jar, good for your guts.

So how to make sauerkraut in a mason jar?

RELATED: How To Make Buttermilk On Your Homestead

Delicious Sauerkraut Recipe Every Homesteader Should Know

Why Make Sauerkraut?

|

Not only does sauerkraut spoil a long time, but it is also a meal in itself, and it is also easy to make! You don’t need to be an expert cook, all you need to do is follow these simple steps.

So let us get started. Here are the steps in making sauerkraut in a mason jar.

Ingredients:

  • 1 head of cabbage or 2 1/2 lbs cabbage
  • 1 tablespoon of salt

Tools Needed:

  • knife
  • bowl
  • mason jar
  • smaller jar
  • rubber band

Step 1: Wash & Clean the Tools & Ingredients



Wash all the equipment and utensils you need. Wash your hands too.

You don’t want to mix your sauerkraut with bad bacteria, anything that is going to make you sick.

Next, remove the faded leaves from your cabbage. Cut off the roots and the parts that don’t seem fresh.

Step 2: Cut the Cabbage Into Quarters & Slice Into Strips



Cut your cabbage into quarters and remove the core. Then, slice it into strips.

Step 3: Place in a Bowl & Sprinkle With Salt



Put the stripped cabbage into a bowl. Sprinkle the cabbage with 1 tablespoon of salt.

TIP: Use canning salt or sea salt. Iodized salt will make it taste different and may not ferment the cabbage.

RELATED: Homemade Yogurt Recipe

Step 4: Massage the Cabbage



Massage the cabbage for five minutes or more to get the juice out.

TIP: You’ll know it’s ready when you see a bit of juice at the bottom of the bowl and will look similar to coleslaw.

Step 5: Press Cabbage Into the Mason Jar



Add the cabbage to the mason jar gradually. Press it in hard to allow the juice to come out. Do this every time you add about a handful of cabbage.

IMPORTANT: Food should be covered by the liquid to promote fermentation. Add any excess liquid from the bowl to the jar.

Step 6: Press a Smaller Jar Into the Mason Jar



You want to squeeze every ounce of that juice from the cabbage. To do this place the mason jar in a bowl and get a smaller jar.

Fill it with water or marble to make it heavy. Press it into the bigger mason jar. Allow any juices to rise to the surface.

Step 7: Cover the Jars With Cloth & Tie With Rubber Band



Leave the small jar on. To keep your jars clean from annoying insects and irritating debris, cover your jars with a clean cloth. Then, use a rubber band to tie the cloth and the jars together, putting them in place.

Step 8: Set Aside & Check Daily

Set it aside in a cool dry place, away from direct sunlight. Check the water level daily. It should always be above the cabbage.

Step 9: Taste Your Sauerkraut & Keep at Cool Temperatures

Homemade Sauerkraut Cumin Juniper | How To Make Lacto-Fermented Sauerkraut In A Mason Jar

After about five days, you can taste your sauerkraut. If the taste is to your liking, tightly cover it with the lid and store in the fridge or cellar.

NOTE: If after five days it’s still not your desired taste, leave it for a few more days. This will allow the fermentation process to continue.

You can now enjoy your sauerkraut in a mason jar. Enjoy its goodness! You can use it as a side dish or mix it with your favorite sandwich.

Things to Remember in Making Sauerkraut

  • Store away from direct sunlight and drafts.
  • Colder weather will make the process longer. Spring is the best time to make them since the warmth helps activate the fermentation.
  • Always make sure that the cabbage is below the water level during the entire fermentation process.
  • If the water level decreases during the fermentation process, you can make a brine and add it.

Let us watch this video from Kristina Seleshanko on how to make delicious Lacto-fermented sauerkraut in a mason jar!

So there you have it! Making Lacto-fermented sauerkraut in a mason jar is as easy as slicing the cabbage into strips. Remember that as long it remains unopened, your sauerkraut can last for months. Best of all, you can partner this sauerkraut in many recipes.

What do you think of this homemade recipe? Share your best sauerkraut recipe in the comments section below!

Fellow homesteaders, do you want to help others learn from your journey by becoming one of our original contributors? Write for us!

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Self Sufficiency

9 SPRING VEGETABLES FOR YOUR GARDEN

Having plants in the house will bring peace to people. Having a little garden with vegetables is even better! You can grow these vegetables in your backyard garden easily as well!

RELATED: Microgreens Growing Guide

In this article:

  1. Tomato
  2. Eggplant
  3. Beet
  4. Spinach
  5. Pea
  6. Carrot
  7. Radish
  8. Cauliflower
  9. Asparagus

Growing veggies in your garden will give you an opportunity to understand what you eat and value it more. Early spring is when most vegetables are being planted. Keep reading to learn about 9 spring vegetables that anyone can grow in their garden!

Tomato

Tomato is the most popular garden vegetable in the States! There are different varieties to choose from. Tomatoes need to be planted in early spring because they won’t survive a frost.

Because tomatoes are consumed daily, try adding them to your garden! They’re not difficult to grow either.

Eggplant

Eggplants are known to have low-calorie, vitamins, minerals, and nutrients. Plus, they are delicious! So why not plant them in your garden?

Eggplants shouldn’t be planted too early because they won’t be able to survive a frost. So you could consult an expert in your area before you plant your eggplants.

Beets

Beets are known to be a superfood for its various health benefits. They’re easier to grow in the garden, usually around late March or early April.

If the weather is always cool, beets will keep getting bigger and bigger. Once the weather starts to warm up, you’ll need to harvest them, or they’ll go to waste.

Spinach

Spinach is a delicious early spring veggie, and it’s also very beneficial for health. And it’s not difficult to grow spinach in your garden!

Spinach needs cold weather to grow. Getting spinach to grow is easy, but keeping it growing will require some extra care.

Pea

Peas are usually planted in late April. Peas will die in freezing temperatures, but they also won’t survive the heat either. So make sure you plant your peas in early spring.

Peas are widely used in many different ways, and there are different types of peas. The soil you’ll be planting your peas should be suitable for them, so make sure you ask while buying seeds.

Carrot

There are different types of carrots, but regardless of their size and color, it’s a fact that carrots are both delicious and rich in vitamins.

They’re root vegetables, so with proper sun and watering, they can be picked up as baby carrots as well.

Radish

A radish is an excellent option for beginners because it doesn’t require too much care. Radish is easy to harvest.

Radish grows fast, so it’s better to keep an eye on it after a few weeks. Radish usually is grown pest-free, but there’s always the chance of unwanted guests, so watch out for worms. Radish can be eaten raw or can be added to garnish recipes.

Cauliflower

Cauliflower isn’t the easiest vegetable to grow at home, but it is very popular.

Cauliflower grows better in colder weather, so before you plant it, consider the climate of your garden. Cauliflower can be eaten raw or cooked, and it is known to be very beneficial for health.

Asparagus

Freshly picked, tender asparagus is very delicious!

Asparagus plants get more productive with each harvest, and mature asparagus harvest can last for months! Make sure you plant them at the correct time, or else they might go to waste.

All the vegetables listed above are great for your healthy diet, and it’s fun to watch them grow. So don’t miss out on the opportunity to grow your own veggies and eat healthy this spring!

So tell us which veggies will you be growing this spring? Tell us in the comments section!

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