Get the Best Smoking Cuts at Jervis Bay Meats!

What is Smoked Meat?

Smoked meat is an ancient cooking method that’s currently enjoying a worldwide renaissance in popularity. It’s an easy backyard cooking option for feeding a small family or a crowd.

Hot smoking (above 160°C) is a method of slow cooking that adds flavour to red meat, white meat (including poultry), and even seafood. It can be combined with curing to preserve meat.

Cold smoking (below 32°C) is used for meat preservation.

The smoking process involves cooking meat slowly in a smoker, which is an enclosed outdoor cooking appliance similar to a covered BBQ. It burns seasoned hardwood or hardwood pellets to produce aromatic smoke. The wood smoke slowly cooks and infuses the meat with aroma, flavour, and also partially preserves it. The connective tissue of the meat is gradually broken down, delivering a juicy, tender, flavoursome meal after the right amount of time being smoked.

The selection of wood used for smoking meat will influence the flavour and aroma of the cooked meat, and a vast array of wood types are used, including (for example) everything from maple and pear for a mild flavour, hickory and almond for a medium flavour, and black walnut or acacia for a robust flavour. For best results, pair the right wood with the meat cut.

The Best Smoking Cuts

Choosing the right smoking cuts is intrinsic to success and there are numerous delicious options to suit all tastebuds and budgets.

The best smoking cuts tend to be the thick, fatty, tough and traditionally cheaper cuts of meat – although there are great high-end options like Wagyu Beef for those looking for higher-quality meat.

(Meats such as lean roasts, pork tenderloin, and individually cut steaks are unsuitable for smoking.)

Some of the best smoking cuts include:

  • Beef Brisket – cut from the lower chest of the cattle, this large juicy cut requires slow cooking, retains its shape after cooking, and slices very easily.
  • Pork Ribs – whether spare or baby back, pork ribs are great for smoking. Baby back ribs are meatier but smaller, while spare ribs (from the belly area) are fattier and larger, with a robust flavour.
  • Beef Ribs – these meaty, tender ribs will melt in your mouth after a long, slow smoke of several hours.
  • Lamb – lamb is a fantastic choice for smoking, as the smoky aromas beautifully complement the meat’s naturally rich flavour. The shoulder or the fatty sirloin end of the lamb leg is ideal, and the fat gradually melts away for tasty, extremely tender meat.
  • Pork Belly – an incredibly tender cut that is heavy in marbling and fat, making it ideal for smoking.

Other good smoking cuts include chuck roast, beef cheek, and poultry.

Smoking Cuts at Jervis Bay Meat Co.

We have a great selection of the very best cuts of meat for smoking.

Ask about our most popular smoking cuts:

  • Beef Brisket (small or large portions)
  • Beef Ribs
  • Wagyu Beef
  • Butterflied Legs of Lamb
  • Pork Rib Racks
  • Pork Scotch Fillet
  • Pork Belly
  • and more

Jervis Bay Meats proudly offers high-quality, locally sourced meats at great prices. We source our meat products directly from premium suppliers for outstanding freshness and taste.

There is no finer supplier of smoking cuts in the Shoalhaven than Jervis Bay Meat Company!

Place your order for smoking cuts today!

Placing your order with us is easy!

Simply drop into our shop, give us a call, or enquire online to discuss your requirements.

(02) 4443 2192Enquire Online

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