Traditional means of winter food preservation executed in the dryer months of the year. In order to smoke you must have ventilation Intake and exhaust Air comes in and assists in the circulation of the smoke over/through/around the product. If proper airflow does not exist, the product will take on the acid/bitter characteristics of the smoke.

Smoke is the byproduct of burning wood. Smoke contains hundreds of different chemical compounds two of which are responsible for the preservation of foods- Phenols and antioxidants. Woods, smell different when raw smoke is smoke The Harder the wood (such as fruitwoods) the slower it burns Soft wood highly resinous, which leads to acrid/bitter/off flavor Mesquite is the one exception It has a unique flavor in comparison to other hardwoods

1. Hot Smoking Single Chamber cooking in a box with insulated walls Goal is to maintain as consistent a temperature as possible Works best if thermostatically controlled average temperature is 140 to 165 degrees

2. Cold Smoking 2 chamber smoking apparatus – to keep the smoke as cold as possible Smoke is created in one chamber and then drafted through a tube to the suspension chamber. Average cooking temperature is 55 to 85 degrees Traditional Cold Smoker Built on a hill with metal tube running up hill surrounded by gravel and buried approximately 2 feet underground to help cool smoke = 5 to 10 feet long Fire/Hot box on bottom Suspension chamber/smoke shack at top of tunnel

3. Cooking with the Addition of Smoke 300 to 1600 degrees temperature variance Many styles that use this technique Kettle smoker, brick oven, and standard grills Grill method– soak sticks in water and set on grill cooking with radiant heat of the grill while adding smoke from smoldering wood. Cover with a metal bowl, or cloche for added flavor.

Of the Bovines genus those of the best quality will be 30 months old primarily graze fed with grain finishing in the last 30 to 60 days of life. Steers are castrated males done so before they reach sexual development which causes hormonal changes and increased weight gain Heifers are immature females that have not calved

Bullocks are castrated males done so after sexual maturation usually between 12 and 24 months of age Bulls are 24 month old males that have not been castrated. They are primarily used for procreation instead of eating because the meat tends to be tough and dark in color. Sidewinders are the markers. The are intact males that have had their penises surgically rerouted so that they can spot the females that are ready for artificial insemination. Cow are mature female cattle and are usually used for milk production Calvesare young cattle, either male or female that have not reached maturity

Bob Veal, or Baby Veal which is generally slaughtered 2 to 3 days after birth up to one month and weighs 20 to 60 pounds. About 15% of the market Vealers Range in age from 4 to 18 weeks and supply most of the veal market 80 to 150 pounds Calf Older than vealers, usually 20 weeks or older. Darker meat and actual marbling 125 to 300 pounds

Formula-Fed, or Milk-Fed Veal are raised in confined crates and sometimes completely suspended to prevent unnecessary stress to muscles on a strict milk/liquid diet. Non-Formula-Fed Veal are generally allowed to graze and sometimes called Free-Range Veal as a result. In addition, Non-Formula- Fed Veal are also fed supplemental grain, haylage and milk.

Of the Genus Ovine and divided in age through the use of the break joint in hind, or front leg.. As the animal ages, the collagen matrix within the joint calcifies. This calcification is generally complete at 12 months. The break joint is a butchers term and use, not commonly used by farmers. Domestic lamb are generally grain fed from the USA generally New Mexico, Arizona, Montana and Colorado Imported lamb is primarily from Australia and tastes different because it is primarily graze fed. Pre-sale lamb is imported from the meadows of Brittany and Normandy France. It is raised on salt marshes and develops a sweet salt flavor as a result.

Lamb is an animal from 0 to 12months of age. Baby Lamb is one that is sent to market before weaning usually 6 to 10 weeks of age Genuine lamb is meat from a sheep less than a year old Spring Lamb is 3 to 5 months old and generally produced between March and October and is completely milk fed. Sheep, or yearling is an animal from 12 to 24 Mutton is an animal over 24 months A Ewe is a mother and a Ram is the pop.

Pork is the domesticated mammal, of the swine (or porcine) family extensively raised in almost every part of the world as a food animal. The terms hog, swine, and pig are often used interchangeably for these animals. The grading of pork is rarely performed and the classifications are: U.S.1, U.S.2, U.S.3, U.S.4 and Utility.