Smoking the perfect meat is never an easy job. If you have been planning to open a smoked meat restaurant, you must provide your customers the best. There is no way your customers are going to come back to you if you do not offer them the best.
When making the smoked meat, you must focus on making a smoked, exquisite bark and juicy meat. Well, you might even need to add some sauce. But, when smoking the meat, there are certain dos and don’ts that you should be following. Take the tip from expert meat smokers at Jarry Smoked Meat deli and go on to prepare the best-smoked meat of your life.
- Rub your meat
The basic to smoking the meat properly is to rub it with kosher salt properly. Before you put the meat to cook, you need to rub the meat 2 hours before. You might as well allow the meat to soak the kosher salt overnight. Not only does it help to add flavor, but it also contributes towards making the meat juicier by denaturing it. This will make your meat juicier while you are cooking it.
- Take it out of the fridge
Once you are ready to smoke your meat, it is necessary that you take it out 1-2 hours before putting it in the smoker. This will ensure that the internal temperature will settle down according to the goal temperature. Once the temperature is settled, you may add it to the smoker for a better idea. Thus, you can dry it and moist the temperature.
- Take it slow
Taking it slow is extremely necessary. The key to smoking your meat perfectly is to follow the slow procedure. You don’t need to proceed quickly to smoke the meat. You should ensure that you cook the food at high temperatures, thereby allowing you to keep the meat moist. It is often suggested to smoke the meat at 225 degrees. You also need to ensure that you don’t keep away any sugar.
- Know the woods
It is necessary that you conduct the research properly to ensure that you can cook the meat properly. But, it is also important that the meat you choose for cooking matches your requirements. The difference may vary depending on the woods. You may move from sweeter woods to the heavier woods, depending on the type of taste you want in your meat.