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  #721  
Old 08-01-2022, 12:11 PM
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Default Moose Pastrami

Now working on a Green Chili and Swiss Cheese Queso.
Smoked Ciabatta Rolls-Horseradish and Grilled Leek Crema
Mild Sauerkraut
Non traditional Reuben Sammiches on the menu
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Last edited by omega50; 08-01-2022 at 12:32 PM.
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  #722  
Old 08-01-2022, 08:35 PM
RandyBoBandy RandyBoBandy is offline
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Now working on a Green Chili and Swiss Cheese Queso.
Smoked Ciabatta Rolls-Horseradish and Grilled Leek Crema
Mild Sauerkraut
Non traditional Reuben Sammiches on the menu
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  #723  
Old 08-13-2022, 10:32 AM
dr.crentist dr.crentist is offline
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I've got a 10lb pork butt, bone in, that I'm going to put on for an overnight smoke. Kamado style cooker, lump charcoal and some applewood chunks. I usually put a rub on and wrap halfway through the cook with some liquid. Finish to around 200 internal and let rest in a cooler for a few hours before serving.

Looking for cook ideas or rub recipes that could be different and interesting.

Thanks in advance

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  #724  
Old 09-05-2022, 03:52 PM
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Vadouvan Wurst
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  #725  
Old 10-12-2022, 11:52 AM
walker1 walker1 is offline
 
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Followed the thread for a while and posted about smokers in another. Well I took the leap and bought a Traeger 650 Ironwood and a variety of pellets. Can't wait to dive in and get at it!!!
Will post here when I have some eats that you have shared!!!
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  #726  
Old 10-12-2022, 09:07 PM
Sloughsharkjigger Sloughsharkjigger is offline
 
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Originally Posted by walker1 View Post
Followed the thread for a while and posted about smokers in another. Well I took the leap and bought a Traeger 650 Ironwood and a variety of pellets. Can't wait to dive in and get at it!!!
Will post here when I have some eats that you have shared!!!
Welcome to the secret world of smoking foods.
When it comes to infusing flavour or getting some "bark" on - there is no other way.
What I have learned is that recipes and smoking process can go back generations yet personal perception to perfection can take forever.
Key is to take notes… take notes and don’t forget to take notes.
Have fun and good eats.
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  #727  
Old 10-13-2022, 02:16 PM
walker1 walker1 is offline
 
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Quote:
Originally Posted by Sloughsharkjigger View Post
Welcome to the secret world of smoking foods.
When it comes to infusing flavour or getting some "bark" on - there is no other way.
What I have learned is that recipes and smoking process can go back generations yet personal perception to perfection can take forever.
Key is to take notes… take notes and don’t forget to take notes.
Have fun and good eats.
thanks!
I am a 6 year plus home brewer with all grain and yes.......... notes on every batch done. Only way to go. Next beer will be # 100!!!
Beer goes well with smoked meat right????? haha
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  #728  
Old 10-30-2022, 08:49 PM
Heater Heater is offline
 
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Default Brisket cook

Been awhile since I posted on smoker thread. Did a 17lb brisket, wrapped in butcher paper at 165 degrees. Also injected with beef broth before putting rub on. Rub was equal parts salt and pepper. All night cook,took off smoker at 180 degrees, put in oven at 225 degrees to finish off. Final internal temp of meat in oven when it hit 205 degrees. Overall turned out great. Used almost a whole 7kg bag of Kingsford charcoal in weber smokey moutain cooker, very cool windy night.
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  #729  
Old 10-30-2022, 09:00 PM
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Default brisket cook

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  #730  
Old 10-30-2022, 09:04 PM
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  #731  
Old 01-01-2023, 11:25 AM
Engels Engels is offline
 
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Overnight brisket.

On at 8:30 pm and smoked on the top rack all night at 200. Around 8:30 am, I increased temp to 225 till the centre of the flat hit 170. Wrapped in pink unwaxed butcher paper and increased temp to 250 where it rode till it hit 200. Pulled and rested for 3 hours.

Seasoned liberally with killer hogs brisket rub and then layered it with killer hogs hot bbq rub.





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  #732  
Old 01-02-2023, 01:24 PM
walker1 walker1 is offline
 
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Looks fantastic! Brisket is on my list.
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  #733  
Old 01-15-2023, 04:07 PM
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Default Cold Smoked Coffee Cured Duck Breast Bacon

8 hour smoke
Rest a week
Then a finishing smoke
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  #734  
Old 01-16-2023, 09:53 AM
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8 hour smoke
Rest a week
Then a finishing smoke
Sliced and fried
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  #735  
Old 02-10-2023, 11:07 AM
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Default Back Bacon

Drying for smoker
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  #736  
Old 07-21-2023, 06:34 AM
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Default Malt Bacon

German Bellies so I made Dry Cured Malt Bacon.
Ode to Beer
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  #737  
Old 09-09-2023, 09:33 AM
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Default Bavarian smokies

Its sausage season coming up thought I'd share recipe I've using for Bavarian smokies, I used 5lbs. deer 4lbs pork shoulder 1lb beef fat for my mix (4.5 kgs.)
I used curaid from the optional list makes a more moist juicy sausage.
Bavarian smokies
Grams per kg.
salt 15G per kg
white pepper 3G
mace .5 g
corrinader .5 G
paprika 1 .5 G
ginger .5 G
Alspice.5 G
Milk powder 10G
garlic 1G
Cure 2 G
optional
Liquid smoke 1g
curaid 1.5 G
Sodium*erythorbate*1.5 G

sorry about the sideways pic it came out that way



Smoking
1 hr 150 dampers wide
6hrs. 165 1/2 dampers
2 hrs dampers closed or until sausage reachs 160*
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  #738  
Old 11-18-2023, 10:33 AM
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Default Hungarian Bacon

German bellies with a Hungarian influence
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Last edited by omega50; 11-18-2023 at 10:49 AM.
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  #739  
Old 02-02-2024, 07:55 PM
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My first try at bacon. Seems to have turned out alright.

SS


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  #740  
Old 02-24-2024, 04:45 PM
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Default Tasso Cajun Ham

Ready for Cajun Bennies
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Last edited by omega50; 02-24-2024 at 04:53 PM.
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  #741  
Old 05-05-2024, 11:20 AM
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Default Smoky Pick Whips



60% Venison
20% Pork Shoulder
20% Pork Bellies

Double 6 mm grind

22mm-24mm Sheep Casings
Flavour Profile-Fuet
Rehydrated Pick skins delivered in a misting during initial cure.
Oak cold smoke 4-5 hours with day aging between 4 sessions
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Last edited by omega50; 05-05-2024 at 11:36 AM.
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  #742  
Old 05-10-2024, 10:35 PM
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Default Smokey Whip

5 day drying
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Last edited by omega50; 05-10-2024 at 10:42 PM.
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