Recipies & Cooking
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I recently purchased a Bradley 6 rack smoker. It is a cabinet style with a programmable electric element and auto feed wood for smoke. This week is a test run to season it. I have a pork loin I plan to do into Canadian bacon and will be getting a pork belly for regular bacon. Ordered seasonings from PS Seasoning for my venison (summer sausage, hot sticks, ring bologna and kielbasa) as well as a dry rub for bacon and a brine mix for the Canadian bacon. May try a couple pound chunk of venison back strap with one of those seasoning also. I have found many recipes and smoking recommendations, time and temp, for both types of bacon. Anybody have any advice or do’s and don’ts. I get most all my meat from a local small town grocery store that has a good meat department, know the butcher there. Have already talked to him about getting a pork belly. I guess you are at the luck of the draw on a pork belly if it is meaty or fatty.
A mix of fresh hot peppers from the garden. Carolina reapers, ghost peppers, habeneros, jalepeno, chocolate scorpions etc....smoke them for 16hrs to dry them out and give em a lil extra flavor then blend them up into flakes to sprinkle on anything. Turns normal eggs into a spicy treat or a nice addition to pizza.