Difference between revisions of "Smoked food"
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Thrawcheld (Talk | contribs) (3.63 changelog says smoking requires maintaining the fire; use a proper image caption) |
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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; it | + | 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. |
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]]. | ||
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== Gallery == | == Gallery == | ||
| − | [[File:Preservation method Smoking 3.52.png|350px | + | [[File:Preservation method Smoking 3.52.png|350px|thumb|left|''Food preservation method interface: Smoking'']] |
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| − | ''Food preservation method interface: Smoking'' | + | |
[[Category:Food]] | [[Category:Food]] | ||
[[Category:Food preservation]] | [[Category:Food preservation]] | ||
Revision as of 00:20, 16 July 2020
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. 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
