Meat Smoker Introduction
Meat smoker is used to smoke the meat products such as bacon, sausage, ham, meat, chicken, fish, duck, etc. It can complete all the following tasks like smoking, steaming, boiling, baking, drying, and coloring. The smoked food is of better color and smell, tastier and not greasy. Meat smoker is also the greenest way to completely replace the traditional smoking furnace, saving labor and improving efficiency.
Meat Smoker Features
1. The body wall is made of steel, of which the international standard thickness is reliable to ensure insulation.
2. Adopt automatic programmable control. Processes can be automatically switched according to time, and the temperature is automatically controlled according to the set point. Convenient and simple operation.
3. Especially using the radiator made of the double layer and stainless steel, of rapid temperature rising and excellent drying effect and the current domestic product with shut the coil heater,
4. Equipped with an electric fan, of high speed and low-speed rotation which makes heat and low-pressure steam of the coil heater circulate and controls smoke volume and temperature.
Advantages of Smoking Meat
▷Smoking can kill certain bacteria and slows down the growth of others.
▷It can prevent fats from developing a rancid taste.
▷It can prevent mold from forming on fermented sausages.
▷Smoking can extend the shelf life of the product.
▷It improves the taste and flavor.
▷Changes the color; smoked meats are shine and simply look better.
Louisiana–The smoked meat capital of the world
The last full weekend in June is festival time in South Louisiana, and when you hear the music and smell delicious food coming from clouds of smoke, and then it is Le Festival De La Viande Boucanee, better known as the Smoked Meat Festival.
Festival highlights include the World Championship Smoked Meat Cook-off for amateurs and professionals. The backyard cooks and the professionals rise to the task of preparing meats in varied and imaginative ways. Everyone uses their own special seasonings and methods to smoke the meat.
The cook-off is open to any kind of dish using smoked meat, such as sausage, Tasso, pounce bouree’, deer, pig, rabbit and even fish.