Difference between revisions of "Smoked food"
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| − | Smoked food is [[meat]] or [[fish]] that has been preserved by smoking it by hanging it in [[tying equipment|cord]]s in a [[fireplace|heated room]] for 16 (for meat) or 20 (for fish) days. The room must be heated when initially preparing the meat; as of version 3.63 it must continue to be heated after preparation until the smoking process is complete. 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. | + | Smoked food is [[meat]] or [[fish]] that has been preserved by smoking it by hanging it in [[tying equipment|cord]]s in a [[fireplace|heated room]] for 16 (for meat) or 20 (for fish) days. The room must be heated when initially preparing the meat; as of version 3.63 it must continue to be heated after preparation until the smoking process is complete, with a fire burning for [https://steamcommunity.com/app/351700/discussions/2/2570942392201636470/#c2570942392202709807 a few hours each day]. 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. |
| + | [https://www.reddit.com/r/URW/comments/hwqloc/new_smoking_system/g0i8ewv/ A minimum of 20 branches or 5 firewood is required to be burned every day to avoid any spoilage. If you miss a day you'll need to double the fuel.] | ||
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]]. | 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]]. | ||
Latest revision as of 21:56, 30 March 2021
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; as of version 3.63 it must continue to be heated after preparation until the smoking process is complete, with a fire burning for a few hours each day. 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. A minimum of 20 branches or 5 firewood is required to be burned every day to avoid any spoilage. If you miss a day you'll need to double the fuel.
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.
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