Abstract: The method of preserving meat products comprising the steps of soaking the meat product with a chilled soaking solution comprising of potable water, sodium bicarbonate, citric acid, and sodium chloride. Next extract the meat product from the chilled soaking solution and draining the chilled soaking solution from the meat product. Then place the meat product inside a polyethylene bag and removing all the air content from the polyethylene bag and filling said polyethylene bag with pure O2 or high O2 content gas. The above process not only sterilizes the meat product thus preventing the formation of harmful bacteria and preventing decay, but will also help the meat product retain its original flavor and fresh appearance even after refrigeration.

Abstract: A method creating tasteless and clean smoke from the combustion of wood or other organic fuel. The smoke is filtered by bubbling it through a combination of water and reactive filter elements held inside a series of filtering tanks. The water and filter elements encapsulate, bind, and otherwise remove undesired elements of the smoke. The carbon monoxide lost due to oxidation with water during filtration is restored in a recovery tank where a reducing solution is used to recover oxidized carbon monoxide. The resulting smoke is tasteless and clean. In addition, the resulting smoke is stripped of undesirable substances and is suitable for use in the treatment and preservation of raw seafood with sufficient concentrations of preservative carbon monoxide for effective use.