American Smoking

American smoking guide: hot-smoked, cold-smoked, hardwood-finished, and smoke-preserved food, safety notes, shelf logic, and recipes from Appalachia, the Gulf

• Texas sausage smoke - smoke work from root cellar - 25 min
• Carolina pork shoulder - smoke work from root cellar - 45 min
• Pacific salmon smoke - smoke work from root cellar - 1 day
• Kansas City burnt-end trim - smoke work from root cellar - 3 days
• smoked trout - smoke work from root cellar - 2 weeks
• hickory turkey legs - smoke work from root cellar - 45 min-5 days