Smoker- recipes and mods

[omega50]

Now some maturing in the cold room to soften the smoke and good to go

[13mileranch]

Very nice job, they look great! What size of grinder plate do you use when making turkey sausage?

[omega50]

Originally Posted by 13mileranch

Very nice job, they look great! What size of grinder plate do you use when making turkey sausage?

5mm double grind

[lyallpeder]

My first crack at back bacon.
First brined a whole pork loin from Costco, half in a sage and thyme brine and half in a maple brine.
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Then dried it in in the fridge over night. The sage brined for 72 hours the maple for 5 days
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The sage I smoked with hickory smoke until 145F and the maple was smoked with maple smoke until 140F. Both were let cool and then wrapped in butcher paper. The sage rested in the fridge for 3 days and the maple for 1 1/2 days.
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I sliced it on the slicer and tossed it in a pan just to get it hot. The rest I froze in freezer paper.
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I like the maple more, it's not really sweet but it has a hint of maple, but not much. Both were really moist, next time I'll leave a bit more fat on it just to make a little more grease in the pan.
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[gtr]

Looks excellent.

[omega50]

Classic protein pumped loins

[omega50]

Turkey Andouille is the project of the day.Pics to follow

[omega50]

Boned out a 8kg bird including some skin where it exists over any fat pocket. Threw in a lb of Beef Fat-a lb of Chicken Fat and 2 additional boned Turkey Legs -ended up with 6kg of mix.

Hit it with the salt and placed back in coldest part of fridge until shine indicates time for myosin extraction-approx. 2-3 hours then will coarse grind with Andouille spices and let set up overnight

[lyallpeder]

Italian sausage smoked with maple smoke at 125F for 1 hour and internal temp of 170F. They made a great [IMG][/IMG]mid day snack.

[lyallpeder]

And for supper, steel head trout with a brown sugar, salt and garlic rub that sat with the rub on it for 5 hours before rinsing and letting it dry in the fridge for 8 hours then smoked 1 hour at 225F with maple smoke.
The potatoes were tossed in until they started to get black then tossed in the oven at 450 to finish cooking them.
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[omega50]

Tossed Turkey with salt and let protein extraction settle in



Added spices and re-ground coarse grind


Fried up Sampler to check bind and spice levels plus I was hungry



Drinking some Caribou and eating Mititei and will start stuffing soon

[omega50]

Ready for smoking

[omega50]

Almost to temp then I will utilize Flavour Quenching and a hot Bloom- a value added flavour technique that I use sometimes with Cajun Sausages-

[omega50]

32 sticks of high flavour meat ready for some Cajun cooking

[lyallpeder]

Originally Posted by omega50

32 sticks of high flavour meat ready for some Cajun cooking

Oh that looks good!

[omega50]

Sliced pic

[VietReader]

How many lbs of meat do you start with when making ground jerky ? I'm going to give a go this weekend I was thinking about 2-3 lbs of ground moose in my Bradley ? mine has 4 trays

[omega50]

Originally Posted by VietReader

How many lbs of meat do you start with when making ground jerky ? I'm going to give a go this weekend I was thinking about 2-3 lbs of ground moose in my Bradley ? mine has 4 trays

Generally speaking 1lb of ground jerky per rack so you need 4 lbs for a full load

[lyallpeder]

Anyone have tips for smoking ribs then taking them to a family reunion later in the week? I normally do the 3-2-1 method and was going to put them in the fridge after the 2 hour part then toss them on the BBQ with some sauce to warm them up before eating.

[bat119]

Originally Posted by lyallpeder

Anyone have tips for smoking ribs then taking them to a family reunion later in the week? I normally do the 3-2-1 method and was going to put them in the fridge after the 2 hour part then toss them on the BBQ with some sauce to warm them up before eating.

I did that for Wife's birthday last week, I put the ribs in the oven for 1 1/2 hours in a covered pan @275 then into the smoker on low for an hour of smoke. After the smoke I put the ribs into the freezer because I did them the week before, let them thaw out finish on a low grill with BBQ sauce they turned out great! 30 people no complaints

[lyallpeder]

Originally Posted by bat119

I did that for Wife's birthday last week, I put the ribs in the oven for 1 1/2 hours in a covered pan @275 then into the smoker on low for an hour of smoke. After the smoke I put the ribs into the freezer because I did them the week before, let them thaw out finish on a low grill with BBQ sauce they turned out great! 30 people no complaints

Thanks I ended up doing the 3-2 and then the 1 on the BBQ. They worked good

[troutbug]

Little bit of everything the past 2 days and doing pulled pork tomorrow

The whole family is nuts over the hamburgers in the smoker and finished for 5 minutes on high in the BBQ. It is a huge hit.

[gtr]

That looks so good!

[troutbug]

[gtr]

Drooling.........

[Xbolt7mm]

Originally Posted by troutbug

Little bit of everything the past 2 days and doing pulled pork tomorrow

The whole family is nuts over the hamburgers in the smoker and finished for 5 minutes on high in the BBQ. It is a huge hit.

Very nice work!!!

[troutbug]

One of the best things I have smoked. Deviled eggss!!

Hard boiled and peeled eggs. Cold smoked for 1.5 hours under hickory

Oh man, the flavor, its huge hit and none made it to dinner

[gtr]

They look great!What are you using for a smoker?

[troutbug]

Originally Posted by gtr

They look great!What are you using for a smoker?

Just a bradley

[troutbug]

Todays Supper, Hickory smoked wings ad burgers. I have about 6lbs of goose jerky to smoke tomorrow