It is possible to smoke your meat and have it too. But there are certain dangers involved with smoking meat that should be considered. Always follow package directions from your smoker carefully. Educate yourself about smoking meat and limit the amount you eat.
Food Borne Illness
Because we are talking about an animal product, it is important to avoid the possibility of food borne illness. Never thaw meat at room temperature or outdoors. Always wash hands and food preparation surfaces before and after handling food. Cook to a proper internal temperature and refrigerate cooked meats promptly after serving. Make sure meat is completely thawed before smoking. Do not rely on the smoker to thaw meat as this will cause the meat to linger in the danger zone of 40 to 140 degrees Fahrenheit too long. Smoking meat requires two thermometers, one for the air temperature within the smoker and one for checking the internal temperature of the meat. The air temperature should stay between 225 and 300 degrees Fahrenheit. The internal temperature of meat should reach 145 to 165 degrees Fahrenheit depending on the type of meat used.
Chemical Residue
It is not advisable to smoke meat in home-made containers such as those using galvanized steel or treated wood. Do not coat charcoal with oils, gasoline or other unapproved fuels. These chemicals will leach into the food, increasing the body's exposure to carcinogens. They could also cause you to breathe in toxic fumes leading to eye and respiratory irritation.
Charring
To avoid charring, follow directions for proper ventilation and soak approved wood chips in water. If using charcoal, wait until coals are properly heated before adding meat. Charring of muscle meats has been associated with producing the carcinogens: HCA: heterocyclic amines and PAH: polycyclic aromatic hydrocarbons. By not following the directions for approved smokers, you may have frequent flare-ups that lead to charring. If mild charring occurs, cut away the blackened areas of the meat before consuming.
Sodium
Certain methods of smoking such as cold-smoking require some type of salt brine or nitrites that can significantly increase the sodium in your daily food intake. This may not be advisable for those following a heart healthy or special kidney diet. This method will also increase thirst and should not be used during periods of hot weather when your already prone for dehydration.
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