No not that kind. Although arguably consuming copious quantities of cured meat products is just as bad for your long-term health. But my death will likely be from cancer, stroke, or cardiac arrest anyway; and I’d prefer the last option. So really, I’m just ensuring my selection bears out, even if I have to accept the inevitable sooner than I’d prefer.
Or I might accidentally drop my shotgun. Who knows? Life is my oyster (which is a meat I can’t eat, sadly).
Anyways–meat that I can eat!
Background: of all the ways I can cook meat, I lacked a reliable way to smoke it. And while Alton Brown’s various cardboard concoctions appear effective on TV, I prefer something a little more permanent. And less flammable.
Enter my bday present!
After all, smoking is done at low temperatures, so I see little value in charcoal or propane, aside from mad pitmaster bragging points of course. Nay, I’d rather let a thermostat do the work for me while I attend to other tasks.
And so far, it’s worked really well. It might not be authentic, but no one’s yet argued the point while stuffing their faces with delicious smoked delicacies. such as salmon! Chicken! Ribs! And…
Definitely better this way. Smokier. More nitrates, too! Heart attack coming first!
Need to try leg of lamb, pork butt, and beef brisket next. Take a deep breath. It’ll be hard to move here soon.