Difference between revisions of "Smoked meat"

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(Update this page to current smoking rules, to the best of my knowledge. Bringing it in line with smoked food. May want to merge one or the other together.)
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|spoilTime  = ~ 40 days (120 in Cellar)
 
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To make smoked meat ([[Fish|fish]] or meat) you need a heated room (like a [[Sauna|sauna]] or just a room with fireplace) and some [[Tying Equipment|tying equipment]] (cord for example). X number of cords will hold a maximum of (10X +9) meat; for example, if 3 cords are used, the maximum holdable is 39 cuts of meat. A maximum of 4 cords, and therefore 49 cuts, can be used at once. The most efficient method of preserving meat, therefore, is to use 1 cord at a time, and 19 cuts each time.
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To make smoked meat ([[Fish|fish]] or meat) you need a heated room (like a [[Sauna|sauna]] or just a room with fireplace) and some [[Tying Equipment|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.
  
For example, if you are preserving 100 cuts of meat, by using the maximum of 4 cords per recipe, you will end up using 9 cords (49*2=98, one more cord for the last 2 cuts). However, if you use 1 cord at a time, you will only use 6 cords (19*5 = 95, 1 more cord for last 5 cuts).
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Smoked meat does not last as long as [[Dried meat|dried meat]], but lasts longer than [[Salted meat|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.)
  
Smoked meat does not last as long as [[Dried meat|dried meat]], but lasts longer than [[Salted meat|salted meat]]. The room must be heated when preparing the meat. The meat then is left waiting for 16 day delay, during which the game does not appear to check if the room is still periodically heated. The tying equipment used is consumed at the end.
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== Gallery ==
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[[File:Preservation method Smoking 3.52.png|350px|thumb|left|''Food preservation method interface: Smoking'']]
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[[Category:Food]]
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[[Category:Food preservation]]

Revision as of 18:40, 24 November 2021

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.)

Gallery

Food preservation method interface: Smoking