How to Smoke Meats

Smoking meats is an ancient practice that both preserves and flavors food in complex ways. This course will teach you how to smoke meats and how to perfect your fire and choice of woods for smoking meats in order to achieve excellent color, flavor and even shelf stability. You'll also receive recipes for smoking meats using cold smoke, warm smoke, and hot smoke applications. 

You Will Learn

  • History of smoking meats plus the purpose and science of using wood smoke with food

  • How to manage fire for smoking meats without creating off flavors, off colors, or health hazards

  • How to choose woods for smoking meats to vary outcome, as well as choosing alternative fuels

  • How to produce and use cold smoke, warm smoke, and hot smoke

  • How to Design and Build a Smoker

  • Recipes for smoking meats using all three types of wood smoke

Course curriculum

    1. A Message from your Instructor

      FREE PREVIEW

    2. What to Expect from this Course

      FREE PREVIEW

    1. Introduction to Smoking Meats

    2. Types of Wood Smoke for Cooking

    3. How to Smoke Meats : Fire 101

    4. How to Smoke Meats: Woods for Smoking Meats

    5. Building Smokers

    1. Homemade Cold Smoker for Meat + Bonus Recipe

    2. Homemade Warm Smoke for Meat: Terra Cotta Smoker

    3. How to Hot Smoke Meats

    1. BONUS: Homemade File Cabinet Smoker

    2. More Resources for You

About this course

  • $55.00
  • 12 lessons
  • 1 hour of video content
  • hand holding a smoked sausage

Instructor(s)

Instructor Bio:

Hi! I'm Meredith. I've been working in food and farming for over 20 years, working to de-fragment and co-recreate the food system. When I started fermenting, it brought everything that I love and believe about working with plants, animals and the soil full circle to working with food in the kitchen. My favorite thing about fermentation is that it allows anyone anywhere in the world to harness the patterns of nature that drive life, giving people a super accessible window into the elemental vitality of the earth that both inspires us to live consciously and to hope for the future. I love teaching about fermentation because I get to carry that message, and empower people to take back their food and their health. My specialty is fermented meat products, but I also enjoy making veggie ferments, miso, and non-alcoholic fermented beverages. I'd say my biggest fermentation fail was the time I tried to ferment an entire sheep's stomach. Actually, the jury is still out on that one. I think it is still in my cellar somewhere... Anyway, I can't wait to share fermentation projects with you, and learn from you in turn! You can reach me at [email protected]

Meredith Leigh

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