Smoked meat
| Smoked meat | ||
|---|---|---|
| 300x100px | ||
| Basic Info | ||
| Type: | ' | |
| Weight: | ' | |
| Source: | ' | |
| Trade Value: | ' | |
| Spoil Time: | ~ 40 days (120 in Cellar) | |
| Must Cook: | Yes | |
| Nutrition | ||
| Carb | ' | |
| Fat | ' | |
| Protein | ' | |
| Water | ' | |
| more on nutrition | ||
To make smoked meat (fish or meat) you need a heated room (like a sauna or just a room with fireplace) and some tying equipment. One foot of tying equipment (such as yarn, cord, rope, spruce withe or birch withe) can hold 2 lbs of meat. Up to 50 lbs of meat can be processed for smoking in one action, requiring 25 ft of tying equipment.
Smoked meat does not last as long as dried meat, but lasts longer than salted meat. The room must be heated when preparing the meat. The meat then is left waiting for 16 day delay, during which the room must be heated on a daily basis. The tying equipment is returned at the end. (NOTE: Due to a bug in 3.73, yarn will gain weight when it is returned. It is still useable, it's just heavier. Unknown if this effects other cordage, needs further testing.)
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