Brine-cured meat is ready to be smoked after it has been in the brine from five to seven weeks. After the meat is removed from the brine, it should be soaked in lukewarm water, or in water at a temperature of 60 degrees, for about 24 hours. This dissolves the salt from the outside of the meat. If the meat is smoked without washing, a coating of salt is found on the outside of the smoked meat, which detracts materially from its appearance. After the meat has soaked for a period of about 24 hours, it should be taken out of the vessel and hung up on racks where the water can drain away or evaporate.
When thoroughly dry, the meat should be hung up in the smokehouse, the pieces near the ceiling and at a short distance from one another so that all parts will be uniformly exposed to the smoke.
The selection of the fuel is of great importance. Soft woods should never be used, as they give off too much carbon which will be deposited on the outside of the meat, making it sooty and giving it a too-dark color. Green hickory, maple, or other hardwoods should be selected. Corncobs make an excellent substitute.
A steady smoke for from 36 to 48 hours is sufficient for mildly smoked meat. If the meat is to be kept until late in the summer, it is well to smoke it for about three days. The fire should be kept low so that the minimum of heat is given off. When too much heat is given off, the fat on the meat will melt and run over the meat, causing it to become streaky. Meat, when smoked sufficiently, should be of an amber color. 