Smoking of meat throughout Sub-Saharan Africa is both easy as well as low input. Furthermore, it acts to substantially tenderize the cuts. Even today, refrigeration is a luxury to all but the rich and so in tropical climates smoking will act as a preservative.
Recently, Chef Richard smoked a couple of hunks of unmarbled beef from an indigenous (Ankole) cow in the traditional manner. It’s so easy – just suspend the cuts about 3 feet over/in the smoke (i.e., above the heat)! In this case, it was the charcoal grill, which runs almost 24 hours a day. Low input, because the wood or charcoal used for cooking also provides the smoke for smoking.
Every few hours, turn the meat chunks a little bit. Then, about 10 days later, it was ready to serve: That’s all!
This system is particularly suitable for meat in Sub-Saharan Africa, because most is not marbled – whether indigenous goat, cattle, or sheep – or game meat. Fish, too, can be smoked in this way.