Smoker- recipes and mods

[SlowHawk]

Mules Balls!!!!:sHa_shak eshout:


That's a slap at prairie oysters in cattle country!

Coglioni di Mulo: The Mule's Balls of Gubbio

Coglioni di Mulo, Mule’s Balls, the testicular joy of Gubbio and surrounding countryside (also popular in the Abruzzo).

https://www.wanderingitaly.com/blog/...glioni-di-mulo

Laughing.

[ganderblaster]

Originally Posted by omega50

Duck Bacon and Brie snack

Good lawd!! Would you share the recipe?

[omega50]

Originally Posted by ganderblaster

Good lawd!! Would you share the recipe?

Sure

Brine to 40% of meat weight
Brine strong coffee
cure 3g per kg including brine weight
Salt 22g per kg including brine weight
Molasses 10g per kg including brine weight
or 10g dark brown sugar or Jaggery per kg including brine weight

Brine 2-3 days rinse and then dry to touch 24 hours then cold smoke to taste-mature age open to air 2 days and slice and fry

[ganderblaster]

Originally Posted by omega50

Sure

Brine to 40% of meat weight
Brine strong coffee
cure 3g per kg including brine weight
Salt 22g per kg including brine weight
Molasses 10g per kg including brine weight
or 10g dark brown sugar or Jaggery per kg including brine weight

Brine 2-3 days rinse and then dry to touch 24 hours then cold smoke to taste-mature age open to air 2 days and slice and fry

Thanks!!

[omega50]

8 year old grandson had a sleepover last night.

Breakfast this morning he crushed 1kg of Hickory Smoked Onion injected Back Bacon.

Insanity.

Next week I am going to coat the back bacon in Wasabi Crushed Peas

Just to slow him down a little bit

[RandyBoBandy]

Originally Posted by omega50

8 year old grandson had a sleepover last night.

Breakfast this morning he crushed 1kg of Hickory Smoked Onion injected Back Bacon.

Insanity.

Next week I am going to coat the back bacon in Wasabi Crushed Peas

Just to slow him down a little bit

[omega50]

Sending #2 son back to BC for another tree planting season-Loves Tasso and Jerky-Soooo 2 birds 1 stone.
Tasso Jerky

[omega50]

Originally Posted by omega50

Sending #2 son back to BC for another tree planting season-Loves Tasso and Jerky-Soooo 2 birds 1 stone.
Tasso Jerky

Suicide Tasso Jerky has the most spice weight per kg of any jerky I have ever made as per request of #2 son on his way west tomorrow for Tree Planting season.
About 9% of meat weight. Insanity





In the smoker and doing it's thang

[omega50]

[omega50]

4 lbs finished -Bowl o Jerky- ready for a road trip

[gtr]

Looks great!

[Jimvinny]

How'd the extra spice work out? Was he a fan?

[omega50]

Originally Posted by Jimvinny

How'd the extra spice work out? Was he a fan?

He said he thought it was supposed to be Hot!!!!!!

[Hunter 22]

I have 6 smokers. Each work great for there own thing here's a few pics. Deer prime rib, beef prime rib, ham ribs, brisket, chicken, and smoked ice makes any scotch that much better lol just ask if you want to know how. Great pics guys

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[gtr]

Making me hungry. All looks great. One type of smoker is never enough.

[jpohlic]

Originally Posted by Hunter 22

smoked ice makes any scotch that much better lol just ask if you want to know how.

I'm asking for everyone else... recipe please!!!

[Hunter 22]

Originally Posted by jpohlic

I'm asking for everyone else... recipe please!!!

It's actually quite easy all you do is when you were smoking anything else you leave a steel bowl full of water in the back of the smoker. I personally like the boulder smoke flavors like Mesquite and Hickory also black cherry is really good. Then when you are all done cooking there will be a small layer of film peel that off then pour it into ice cube trays. Freeze and enjoy.

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[Hunter 22]

Originally Posted by gtr

Making me hungry. All looks great. One type of smoker is never enough.

I have to agree each one serves a purpose

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[omega50]

Originally Posted by omega50

Lomo Embuchado-Spanish dry cured Pork Loin w/Smoked Paprika, Black Pepper and Garlic.

Dry Cured Juniper Loin in the style of Speck

Both just finished curing and now drying for a cold smoke session before 6 weeks in the cave

Home stretch

Speck-ish




Lomo Embuchado- Spanish Smoked Paprika Loin

[omega50]

Jerky prep for a batch of Galangal Teryaki

[omega50]

Ready for smoker

[sportsmandan]

Originally Posted by 1Heavyhitr

I really want to get a smoker... I think I'm going to get the master built extra wide propane smoker. Anybody use this smoker? If so how is it?

Depends on what kind of smoking your wanting to do. I have a masterbuilt electric and a traeger. from my experience if your trying to smoke fish jerky or smokies/peperoni, propane smokers run a bit hot and very difficult to maintain the lower temperatures needed for drying the meat. A propane smoker shines when your doing ribs or brisket, chicken, turkey. when you need the 180 and up temps. they are awesome. also if your going the propane route i would recommend one with 2 doors so you can add chips without letting all the heat/smoke out. Traeger's are fancy wood fired grills, they are just like a BBQ, but they use expensive pieces of wood instead of fossil fuels. but holy F does it taste great. i haven't had poor results yet. My wife won't order a steak when we go out anymore, after a Traeger steak. but some of the other brands of wood fired grills have awesome features like sear stations and other features you might like.

[omega50]

Not too familiar with this smoker, but I will say that I would avoid any smoker that increases burn rate of the wood chips when cabinet temperature increases.

My propane smoker is easily adjusted to lower temps by cycling the control knob between High and Off visually setting flame height

[Bassett]

Brisket action on the masterbuilt

[Bassett]

[gtr]

Great looking brisket.

[akloot1]

Great smoke ring on the brisket.

[MountainTi]

Curious if anybody has made pork jerky. With the availability and price of pork loins lately, might be worth a shot.

[Bassett]

[Bassett]

Long weekend brisket.