Smoking Meat
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Avoid using pine wood for smoking.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 181. The excerpt below is the record exactly as published.
SMOKING MEAT. The best wood for smoking meat is oak, and, where a barrel is used, oak sawdust ; green hickory and maple are used in New England ; dried corn-cobs make a good smoke ; pine wood should never be used for smoking meat. In the small stove or furnace, shown in the illustration of the smoking-closet, a fire is first made of charcoal. Upon the live coals a thick layer of sawdust is spread ; and over that half a dozen bay-leaves, a bunch of dried thyme, and twenty juniper-berries
Cook this with the app: pantry check, scaling, and the assistant.