Smoking meat is fun. Low and slow.
Smoking meat is fun. Low and slow.
I have started making my own peperoni sticks. Next is biltong: https://realpassionforfood.blogspot.com/2020/03/biltong-recipe-south-african.html
I have started making my own peperoni sticks. Next is biltong: https://realpassionforfood.blogspot.com/2020/03/biltong-recipe-south-african.html
Did you brine the meat? That is a great next step. My ace hardware has brine mix packets to start, but there are loads of easy brine recipes.
Try this before smoking a turkey.
Did you brine the meat? That is a great next step. My ace hardware has brine mix packets to start, but there are loads of easy brine recipes.
Try this before smoking a turkey.
Can u smoke my meat too, bro?
Can u smoke my meat too, bro?
Teach a man to smoke his own meat and he'll smoke his own meat for a lifetime.
Teach a man to smoke his own meat and he'll smoke his own meat for a lifetime.
If I could I would, 24-7.
If I could I would, 24-7.
my favorites in my smoker are fresh polish sausages, salmon or trout, pork shoulder and ribs. sometimes ill throw a chunk of meat in just a couple hours and then finish it off in a crock pot. good stuff.
my favorites in my smoker are fresh polish sausages, salmon or trout, pork shoulder and ribs. sometimes ill throw a chunk of meat in just a couple hours and then finish it off in a crock pot. good stuff.
Rub it with yellow mustard. Yeah, just plain ol yellow mustard and then season liberally with your rub of choice. Spritz every hour or so with an acid based liquid. Wrap it in pink butcher paper at 160ish, smoke it to 205, pull it off, let it rest for 30 minutes, easily twist that bone out, shred and sauce it, serve it up with pickles and onions and then bask in the oooo's, ahhhh's & accolades of your assembled well fed guests.
Rub it with yellow mustard. Yeah, just plain ol yellow mustard and then season liberally with your rub of choice. Spritz every hour or so with an acid based liquid. Wrap it in pink butcher paper at 160ish, smoke it to 205, pull it off, let it rest for 30 minutes, easily twist that bone out, shred and sauce it, serve it up with pickles and onions and then bask in the oooo's, ahhhh's & accolades of your assembled well fed guests.
Thank you. The hardest part is going to get that cheap smoker to get a slab of meat to 205. I dug out and used an old 5v USB desk fan and a USB power bank to help get the loin up to temp.
Thank you. The hardest part is going to get that cheap smoker to get a slab of meat to 205. I dug out and used an old 5v USB desk fan and a USB power bank to help get the loin up to temp.
famous daves dry rub it, smoke it for 3 hrs with apple or cherry wood, finish it in the crock pot 6 - 8 hrs. Larger meat chunks like this, I usually smoke then finish in the oven or crock pot. Also depends on the season- smoking with snow on the ground is always finished inside, but smoking in the summer, many things can be fully cooked just in the smoker. At least thats my experience.
famous daves dry rub it, smoke it for 3 hrs with apple or cherry wood, finish it in the crock pot 6 - 8 hrs. Larger meat chunks like this, I usually smoke then finish in the oven or crock pot. Also depends on the season- smoking with snow on the ground is always finished inside, but smoking in the summer, many things can be fully cooked just in the smoker. At least thats my experience.
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