- Jun 27, 2011
- 97
- 11
This is probably a real basic question, but it has me stumped.
I assume the the smoke "flavors" the meat by leaving a residue on the surface. Is that accurate or not?
If that is so, then does the smoking process flavor the inside of the meat too? If the inside of the belly is flavored by the smoke, how does it happen?
I assume the the smoke "flavors" the meat by leaving a residue on the surface. Is that accurate or not?
If that is so, then does the smoking process flavor the inside of the meat too? If the inside of the belly is flavored by the smoke, how does it happen?