Smoking Meats

Download a transcript of this video (in process)

ABOUT THIS EPISODE

4-3-2-1...get ready to smoke some meat on your charcoal grill and bring hungry family and friends to the table!

We’re smoking – meat that is, with a charcoal grill! Check out these easy steps to set up your own smoker at home, make a flavorful dry rub, then choose a great cut of meat and patiently manage the smoking process. Mike Cressman, with the Ohio State Department of Animal Sciences, talks with Tim about how to create tasty dishes that will be the envy of your friends and neighbors.

GET THE FACTS!

There are several free fact sheets available on Ohioline to learn more about properly smoking meat, and all the extras that go with it!

• Chow Line: Know your beef: Cuts best for smoker, grill
• Backyard Grilling: Food Safety Practices to Keep on the Front Burner
• Food Preservation: Making and Preserving Barbecue and Hot Sauces

LEARN MORE!
There are many facets involved in meat production – harvesting retail cuts; making processed meat products like sausage, bratwurst, or jerky; quality assurance, facility inspection, equipment processes and handling. Ohio State's College of Food, Agricultural, and Environmental Sciences has a Meat Science program for students, who learn about biology, physiology, and nutrition that drive animal growth and impact meal quality. Our Meat Science Teaching Lab is a fullying functioning and inspected meat processing facility. Meat science classes, internship experiences, and research take place on campus.

CONNECT WITH OUR EXPERTS!
Dr. Lyda Garcia is an OSU Extension faculty member who specializes in meat science research and practical application. She is an associate professor in the CFAES Department of Animal Sciences. Dr. Garcia is the faculty advisor for the Meat Science Club and supervises the Meat Judging Team.

Garth Ruff is an Extension field specialist focusing on beef cattle. His Extension research and teaching focus on direct marketing of animal products, forage and field crop trials, and the OSU Extension Grill Smart program (a course looking at the science of great grilling).