Instructions

1. Select the meat that you will use for the smoking process. It will yield better results to choose lean meats. A bit of marbling of the meat for pork and beef will add flavor during the smoking but it also runs the risk of going rancid.

2. Wash the meat thoroughly. This will reduce any chance that the meat will spoil. Pat it dry with a paper towel.

3. Slice the meat into slices about 1/4 to 1/2 inch thick. They will smoke faster at this thickness, but if you are going for a ham or other meat that is better in a large piece, just trim the fat as much as possible.

4. Place the meat in a marinade to add flavor. The marinade also has the effect of chemically cooking the meat some before it is smoked.

5. Allow the meat to marinade in the refrigerator for at least a few hours if not overnight. The longer the marinade is working, the more flavorful the meat will be.

6. Remove the meat from the marinade, pat dry with a paper towel, and load the smoker tray. The more marinade you leave on the meat the longer it will take to smoke. Remember that the smoking process dries up most of the water in the meat.

7. Allow the meat to smoke between 12 and 24 hours for most meats. Longer times will be required for large pieces like hams. Remove the meat from the smoker and freeze if it is not going to be used within a few weeks; otherwise package in an air tight container.