|cuts ready for smoking, image, ©|
Right are back steaks from a wild pig. Cut to desired portions and marinate using salt, pepper, oregano and golden syrup or brown sugar. Make sure to coat meat thoroughly, cover and leave in the fridge overnight.
|smoker, image, ©|
Run of the mill warehouse s/s smoker (right) with manuka sawdust off the planer. Add sawdust to tray below steel grate and start fire or small gas burner. Smoking time should be around ten minutes.
|smoked cut, image, ©|
After the smoking process is complete you will need to continue cooking the meat in an oven set on a moderate heat for 1 hour 15mins to ensure meat is cooked thoroughly. The meat tends to shrink slightly. Great served cold.
Website designed & hosted by WeDoWebsites