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Guide to Smoking Meat
Most commercially sold smoked products that we find in sausage and deli meat section of our local outlets almost always come from cured parts of pork. These smoked meat come from large cuts of pork like ham, bacon, butt, loin, back fat, and smaller parts like hocks and jowls which require longer curing times and so most smokehouses have shortened the process by injecting the meat with the curing solution to hasten curing time.
If you cure and smoke at home, then you gain the benefit of being able to choose the meat you want or else you can also cure and smoke the whole animal. Another benefit if you cure and smoke at home is that you can use healthier ingredients for your smoked meat.
One that cures and smokes the traditional way need to have all the authentic ingredients that are put into the …