A warm summer's day today. Well, why not? No surprise there. It is the south and it is summer. 91°F. at 3:30 PM. For the next few days we expect temps in the mid 80's. No one will need a heavy coat for that LeRoy. Hang on. Cooler weather will arrive by mid October. MG will get it sooner, no doubt. Hmmmm. what would 80°C be like? Let's see. That would be a toasty sounding 176° C. Yowsa! Kinda sounds like the temp in my old grandma's smokehouse. No, LeRoy, Grandma didn't smoke! That was where she cured her fresh meats so they would last the long winter. Nope, after consulting our handbook, I see that was a bit lower than 175°. The HWH Handbook, in 29 gold leafed volumes, hand bound under water in rich Kangaroo mouse leather by female Japanese pearl divers, has this to say about smoke houses:
Smoking Meat 0004563.1 The Correct Temp For A Smokehouse
The goal in this method is long-term storage, which requires more of a drying process than a cooking process. It should not get hot enough in the smoker to actually cook the food. Temperatures under 100 degrees are ideal. Use hardwood or fruit wood chips to make your safe and savory smoke.
We don't use a smokehouse thank goodness. During warmer months we just turn the industrial strength Frosty Igloo brand AC on high and nothing ever spoils. It is however too cold to take baths so something might have spoiled and we just didn't notice the smell.
Originally Registered January,2001 Member Number 3044
"Blessed are they who expect nothing, for they shall not be disappointed" - Edmond Gwenn, "The Trouble With Harry"
CELEBRATING EIGHTEEN YEARS and over 20 MILLION VIEWS on SNAFU's HWH thread- April 2019
