I am on an adventure to smoke meat when I visit my wife's family in Guatemala this December. Here is a link to another thread where I seek info on building a smoker down there...http://www.smokingmeatforums.com/t/186225/smoker-build-in-the-mountains-of-guatemala
In her home town, the meat is brought to a market and killed minutes before you buy it. It is the strangest feeling to get home from buying a rib roast, getting it ready with a seasoning, touch it and find out it is about 80F. So used to refrigerated meat it throws you for a few seconds.
OK Here is my question: When using very freshly killed meat for smoking, how does the fact that the meat may be 80 - 90 degrees already affect the smoking process beyond time? In other words, will the meat not be as tender? Will the meat be at a higher risk of contamination?
To refrigerate overnight for a rub or a marinade might be possible, but not very likely. Most likely I would buy the meat that morning (6 Am) and get it on the smoker as fast as possible for a 12 smoke.
Anyone kill, butcher and smoke in one day?
Thanks in advance.
In her home town, the meat is brought to a market and killed minutes before you buy it. It is the strangest feeling to get home from buying a rib roast, getting it ready with a seasoning, touch it and find out it is about 80F. So used to refrigerated meat it throws you for a few seconds.
OK Here is my question: When using very freshly killed meat for smoking, how does the fact that the meat may be 80 - 90 degrees already affect the smoking process beyond time? In other words, will the meat not be as tender? Will the meat be at a higher risk of contamination?
To refrigerate overnight for a rub or a marinade might be possible, but not very likely. Most likely I would buy the meat that morning (6 Am) and get it on the smoker as fast as possible for a 12 smoke.
Anyone kill, butcher and smoke in one day?
Thanks in advance.
