Poland Travel 2023: Making smoky meat in Poland

Travel Date: 2023/03/24 ~ 04/12

Smoky meat is highly popular in Poland, and it's a tradition carried on by my father, uncle, and other distant family members who have their own smokers in their yards. My father and uncle use handmade smokers, while others use store-bought ones. The handmade smoker is crafted from a barrel, with a hole dug beneath the ground for burning wood. The smoke and warm air are then transported into the barrel where the meat is hung. The meat is covered and smoked for several hours, depending on the temperature and the type of meat being smoked.

There are three types of smoking methods based on temperature: cold smoking (12-25 degrees Celsius), warm smoking (30-50 degrees Celsius), and hot smoking (50-90 degrees Celsius). Before smoking, the meat is marinated in a brine with seasonings, usually soaked overnight or even for a few days. This allows the meat to absorb flavors and become tender.

After removing the meat from the brine, it needs to be dried to remove excess moisture. The fire is started in the smoker, and the smoker is warmed up. The meat is then hung on hooks in the warm air for 1-2 hours to dry (with the smoker open), and then it's placed in the closed smoker for several hours. My uncle usually smokes it for 5-7 hours. Boiling the meat to kill bacteria and tenderize it is optional and not necessary.

In Poland, smoking meat is typically done around the Easter or Christmas season. The best woods to use for smoking are alder, beech, apple, plum, pear, and other fruit trees. During this particular time, my uncle used alder wood for smoking the meat.

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