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Cured and smoked meat

  • Last updated: November 13, 2015
  • Latest Reply From: Patrick and Catherine Godwin

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Erika Rodriguez

Hi – I have sent american guinea hogs to two different butchers two different times. Each time i noticed an unusual taste to the cured and smoked cuts. The fresh cuts were delicious. Has anyone else run into this issue with curing and smoking? I personally described the taste as “fishy” but others have commented that is is “gamey” or just weird.. I really don’t like it so I have opted not to cure or smoke anymore of our meats. I am having a hard time explaining this to customers though! Anyone have any thoughts?

Posted: November 5, 2015 #

Patrick and Catherine Godwin

We are novices to both smoking meats and butchering. However, we have heard that the smoker must be cleaned really well to be used for both meat and fish. That doesn’t sound like fun; we plan to buy a second smoker for fish and keep them separate.

Posted: November 13, 2015 #

Showing 1 > 2 of 2 posts

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