§ 58. Preparing Meat for Smoking
Meat that is to be smoked should be removed from the brine and thoroughly washed in tepid water in order to clean off the coat of pickle that has formed on the surface of the meat. It can then he hung up in the smokehouse, but should be allowed to drain for a day or two before the fire is started. The pieces of meat should be hung so that the air can pass freely between them.