§ 59. The Fire
For the first day or two, the fire should be slow, in order that the warming of the meat may be gradual. In clear, dry weather, smoking may continue from the day the smoking begins until it is completed, which should be in one to three weeks, the length of time depending on the size of the pieces of meat and on the weather. When sufficiently smoked, the meat will have a characteristic straw color. Meat should never be smoked on a damp day, because in a damp atmosphere moisture will condense on the meat, and moist meat will not smoke well. Light smoking for two weeks is better than heavy smoking for one week. With a longer period of smoking the smoke will enter the meat more thoroughly.