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08-01-2022, 01:11 PM
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Join Date: Dec 2009
Posts: 8,521
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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
Last edited by omega50; 08-01-2022 at 01:32 PM.
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08-01-2022, 09:35 PM
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Gone Hunting
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Join Date: May 2007
Location: YEG
Posts: 9,981
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Quote:
Originally Posted by omega50
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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__________________
“Love your country, but never trust its government.”
~ Robert A. Heinlein
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08-13-2022, 11:32 AM
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Banned
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Join Date: Feb 2020
Posts: 196
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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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09-05-2022, 04:52 PM
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Join Date: Dec 2009
Posts: 8,521
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Vadouvan Wurst
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10-12-2022, 12:52 PM
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Join Date: Sep 2010
Posts: 991
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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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10-12-2022, 10:07 PM
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Join Date: Feb 2012
Location: West Country
Posts: 457
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Quote:
Originally Posted by walker1
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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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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10-13-2022, 03:16 PM
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Join Date: Sep 2010
Posts: 991
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Quote:
Originally Posted by Sloughsharkjigger
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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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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10-30-2022, 09:49 PM
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Join Date: Sep 2007
Posts: 41
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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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10-30-2022, 10:00 PM
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Join Date: Sep 2007
Posts: 41
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brisket cook
picture
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10-30-2022, 10:04 PM
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Join Date: Sep 2007
Posts: 41
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picture
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01-01-2023, 12:25 PM
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Join Date: Dec 2012
Posts: 223
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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.
Sent from my iPhone using Tapatalk
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01-02-2023, 02:24 PM
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Join Date: Sep 2010
Posts: 991
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Looks fantastic! Brisket is on my list.
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01-15-2023, 05:07 PM
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Join Date: Dec 2009
Posts: 8,521
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Cold Smoked Coffee Cured Duck Breast Bacon
8 hour smoke
Rest a week
Then a finishing smoke
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01-16-2023, 10:53 AM
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Join Date: Dec 2009
Posts: 8,521
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Quote:
Originally Posted by omega50
8 hour smoke
Rest a week
Then a finishing smoke
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Sliced and fried
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02-10-2023, 12:07 PM
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Join Date: Dec 2009
Posts: 8,521
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Back Bacon
Drying for smoker
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07-21-2023, 07:34 AM
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Join Date: Dec 2009
Posts: 8,521
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Malt Bacon
German Bellies so I made Dry Cured Malt Bacon.
Ode to Beer 
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09-09-2023, 10:33 AM
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Join Date: Jan 2012
Location: On the border in Lloydminster
Posts: 8,484
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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*
__________________
Si vis pacem, para bellum
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11-18-2023, 11:33 AM
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Join Date: Dec 2009
Posts: 8,521
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Hungarian Bacon
 German bellies with a Hungarian influence
Last edited by omega50; 11-18-2023 at 11:49 AM.
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02-02-2024, 08:55 PM
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Join Date: Aug 2010
Location: Edmonton
Posts: 2,850
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My first try at bacon. Seems to have turned out alright.
SS
Sent from my iPhone using Tapatalk
__________________
Princecraft, Humminbird, MinnKota, Cannon, Mack's Lure, & Railblaza Pro Staff
YouTube: Harder Outdoors
Instagram: @harderoutdoors
FB: HarderOutdoors
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02-24-2024, 05:45 PM
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Join Date: Dec 2009
Posts: 8,521
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Tasso Cajun Ham
 Ready for Cajun Bennies
Last edited by omega50; 02-24-2024 at 05:53 PM.
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05-05-2024, 12:20 PM
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Join Date: Dec 2009
Posts: 8,521
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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
Last edited by omega50; 05-05-2024 at 12:36 PM.
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05-10-2024, 11:35 PM
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Join Date: Dec 2009
Posts: 8,521
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Smokey Whip
 5 day drying
Last edited by omega50; 05-10-2024 at 11:42 PM.
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10-21-2024, 06:00 PM
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Join Date: Dec 2017
Location: Edmonton
Posts: 403
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Some rookie questions
So I've cold smoked a few things and finished them off on the bbq in the past and things have worked out great. I want to try pork bellies this time around. All I currently have is a couple of smoke tubes to burn pellets (apple wood in this case) and I use my bbq as a smoker. The cure process is what has me wondering in this case. I am unsure as to go with dry or wet and what to use. The internet and what I read on here suggests either will work.
So?
Dry or wet and why?
What cure would you suggest, buy it or make it myself and for how long?
Single or double smoke? (I really like the taste of applewood)?
Any other suggestions?
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