Smoked food

Smoked food is meat or fish that has been preserved by smoking it by hanging it in cords in a heated room for 16 (for meat) or 20 (for fish) days. The room must be heated when initially preparing the meat; it is irrelevant whether it continues to be heated after preparation. 1 ft of cordage or other tying equipment is required for every 2 cuts of meat, and the tying equipment is refunded once the process is complete.

Outside of a cellar or freezing temperature, smoked food will last for about 40 days. This is not as long as dried meat, but is longer than salted meat.

Gallery

Food preservation method interface: Smoking