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Old 11-29-2005, 03:31 AM   #1
Alexander Karatis
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The fact that lunch meat is generally unfavourable for optimal health and performance was pretty much inknown to me until recently (I mean, even smoked turkey??!!:sad:)

So, I was wondering if there is any meat or fish of the smoked variety that you would reccomend...Smoked Salmon is an excellent choice but can get tiring.

How are meats smoked anyway? Could I perhaps make my own?
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Old 11-29-2005, 09:29 AM   #2
Roger Harrell
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I don't know. I think smoking anything isn't really recommended. Drying meat enough to make it smokable would really change it's composition too.

(sorry couldn't resist)
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Old 11-29-2005, 11:49 AM   #3
Robert Wolf
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Alexander-
I think the main issue is the salt...nitrite problems are over stated IMO, Brad may have better info however.

If the smoked meat is your only/best option go for it!!
Robb
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Old 11-29-2005, 12:47 PM   #4
Alexander Karatis
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Well the other option would be to have fresh lean beef on the fridge. With this way I'd have to plan a little better on when I'd snack though, which kinda misses the point of snacking in the first place doesn it? :happy:
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Old 11-29-2005, 01:01 PM   #5
Ian Holmes
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Cook meat on sunday. Eat it for the next couple days. Repeat on wednesday.

Plus there is always canned fish for a snack. Have that with a small salad and you have a snack of sorts.

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Old 11-29-2005, 06:04 PM   #6
Michael J. Joyce
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I'm with Ian... I just cook a bunch on Sunday, then Wednesday, and keep canned tuna around to use in a pinch.
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Old 11-30-2005, 12:33 AM   #7
Brad Hirakawa
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"I think the main issue is the salt...nitrite problems are over stated IMO, Brad may have better info however."

Yes, I agree Robb.

Brad
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Old 11-30-2005, 01:52 AM   #8
Andy Shirley
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Why is the salt a problem?

Seriously. I know the theory regarding increased sodium and hypertension, but for an otherwise healthy, very active, heavy sweating person(such as myself), why would salt be an issue?

See Taubes for a nice article:
http://www.sciencemag.org/cgi/conten...=ATm56Jl8nBVYU

Given my percetion of the ideologies of many on this board, I was surprised to see salt mentioned as a problem.

Brad? Robb?

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Old 11-30-2005, 11:19 AM   #9
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I think grady knows more than anyone here about smoking meat...
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Old 12-01-2005, 01:30 AM   #10
Veronica Carpenter
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Seriously. I know the theory regarding increased sodium and hypertension, but for an otherwise healthy, very active, heavy sweating person(such as myself), why would salt be an issue?

Probably not, especially if it's not your main source of meat/protein. Go for it, variety is the spice of life, right? Enjoy what you eat, just don't overdo any one thing.

Yes, you can smoke your own meat. It takes a bowl of water and water off to the side of your grill and water logged wood chips on the coals. Or just by a smoker. We've smoked chicken, pork and beef, salmon, and summer sausage.

(Message edited by vgcarp on December 01, 2005)
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