Get Deejays Smoke Pit

How Long Can Smoked Meat Last? The consensus is that smoked meats can last for a long time when properly packaged and stored. When kept in a suitable temperature and humidity conditions, they should keep anywhere from 1 to 2 weeks past their "best or used by" date.

In a typical smoke generator, hardwood chips or sawdust are fed onto a gas- or electrically-heated metal surface at 350° to 400°C (662° to 752°F). Smoke is then ducted by a smoke tube into the air recirculation system in the smokehouse. Smoke produced by this process is called natural smoke.

Depending on the temperature of the fire and how much meat you are smoking, you can expect it to take several hours at minimum. A good way to tell when your meat has finished smoking, however, is to try and pull it off the bone. Good smoked meat should literally fall off the bone.

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From earliest times, a smokehouse was a small enclosed shelter, a place in which a fire could be kept smoldering for a few weeks, which would only slowly release its smoke, and in which the smoked meat could hang safe from vermin and thieves. Just about any sort of vernacular shed could serve.

The drying action of the smoke tends to preserve the meat, though many of the chemicals present in wood smoke (e.g., formaldehyde and certain alcohols) are natural preservatives as well. Smoking is one of the oldest of food preservation methods, probably having arisen shortly after the development of cooking with fire.

In the past, smokers would consist of a room made of stone where meat would hang from the ceiling. A fire would be used to provide smoke in the room which would dry out the meat and preserve it for some time. Today, smoked meat is done with a smoker, which can be small or large in size.