Difference between revisions of "Smoked food"

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(Updated to reflect changes in tying equipment behavior)
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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 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.
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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, 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.
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[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]].
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== Gallery ==
 
== Gallery ==
  
[[File:Preservation method Smoking 3.52.png|350px]]
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[[File:Preservation method Smoking 3.52.png|350px|thumb|left|''Food preservation method interface: Smoking'']]
 
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''Food preservation method interface: Smoking''
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[[Category:Food]]
 
[[Category:Food]]
 
[[Category:Food preservation]]
 
[[Category:Food preservation]]

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.

Gallery

Food preservation method interface: Smoking