Meat Smoking With a Charcoal Grill

Meat Smoking With a Charcoal Grill

Smoking meat isn’t a new way of cooking by any means. In fact, this method has been practiced for thousands of years. Now, thanks to technological advances, smoking meat has never been easier.

While the process of smoking meat has simplified throughout the years, one aspect remains the same: the “pellicle principle.” Experts recommend that you allow a layer of pellicle to form on your meat before you smoke it.

Pellicle is a thin, tacky film that forms over meat when it sits uncovered. It allows the smoke to adhere to the meat better. The easiest way to develop this layer is to allow the meat to dry uncovered in the refrigerator overnight.

No matter the method, smoking meat comes down to being able to maintain a low heat over a long period of time. Of course, you’ll also need to provide consistent smoke throughout the process.

When using a grill, start a bed of coals and move them to one side. The idea is to use indirect heat to cook the meat. Place your meat on the side without coals and cover; check on the meat periodically until its internal temperature reaches the specs in your recipe.

Obviously, most of us like our meat to be cooked. However, that may not always be an option, especially in a survival situation. Look at what you can do in a survival situation and weigh the possible consequences.

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