Just as there is no singular way to cook or smoke meat in a consumer's kitchen, there is no one way to do it on an industrial level. There are a number of factors to consider from the type of cooker or smokehouse to operate to the variety of fuel to use to the kind of value-added processes to use during production. Processors combining all these factors have the tools they need to produce quality cooked and smoked products. However, it's not as simple as purchasing equipment, throwing in product, and waiting for the magic to happen. How do processors achieve optimum color, flavor and texture?
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