The most current smoking adventures pictures are at https://smoker.hilsberg.com.
acquire two pieces of steak, about 2 inches thick mix rosemary, parsley and garlic; add butter. rub with salt, pepper, garlic a few hours before smoking smoke at 200-250 F, for about 70 minutes until meat reaches 125F internal temperature remove meat from smoker increase smoker temperature to 350-420F put a cast iron pan in…
15-pound spatchcocked turkey Brine based on https://www.dinneratthezoo.com/chicken-brine-recipe/ No garlic, fresh rosemary and thyme. 1/2 salt as compared to the original recipe. Brined for 20 hours. Traeger Poultry Rub 4 hours @ ~225F (internal temperature 140F) and then 1 hour @ 350F (internal breast temperature 165F) Results: https://smoker.hilsberg.com/index.php?/category/170 Another set of possible temperature combinations: spatchcocked 225F till…
Another attempt, based on https://www.dinneratthezoo.com/smoked-chicken-recipe/ Trager Rub, 4.5 hours at 250F Brine https://www.dinneratthezoo.com/chicken-brine-recipe/ No garlic, dried rosemary and thyme. 1/2 salt as compared to the original recipe. Brined for 20 hours. Results https://smoker.hilsberg.com/index.php?/category/152 Delicious
Acquire raw sausage from a store. Cold-smoke overnight. Set smoker temperature to 225 F. Smoke for 2.5 hours. Make sure not to overheat as the sausage will become dry.
Ingredients Pork belly. The more meat, the better. 3 pounds. Cane sugar. 3 oz. kosher salt. 1.5 oz. Prague salt. 1/4 teaspoon. Hot chili pepper. A pinch. water. 1 quart. Mix all the ingredients and put them in a plastic container. Keep pork belly in the brine for about a week. On the night before…
Smoked salmon recipe based on https://honest-food.net/how-to-smoke-salmon-recipe/
Brine – 6-8 hours
1 quart cool water
2 ounces kosher salt
1 cup brown sugar
Dry in fridge – overnight
Keep smoke temperature between 100 and 180 F for 4 hours or until internal salmon temperature reaches 145 F
Baste with brown sugar mixed lemon juice and maple syrup.
Do not overheat
Ingredients 2 pounds of raw ham 1 ounce curing salt Brine 1/2 gallon of water 1/3 of a glass of plain salt mixed with the Vegeta seasoning for meats 1 tablespoon of sugar 1/2 tablespoon of herbal pepper (cayenne pepper could be used as substitute) 1/2 tablespoon of black pepper 7 cloves of garlic 6…
Składniki: 1 kg surowego mięsa od szynki 2 dkg soli do peklowania Zalewa do gotowania; 2 litry wody 1/3 szklanki soli zwykłej wymieszanej z przyprawą do mięs “Vegeta” 1 łyżka cukru 1/2 łyżki pieprzu ziołowego 1/2 łyżki pieprzu czarnego 7 ząbków czosnku 6 ziaren ziela angielskiego 3 liście laurowe2 łyżki oleju Wykonanie: Szynkę natrzeć solą…
I brined 2 chickens for 1 day and then smoked them for 4 hours @ 225F. Brine recipe based on https://ifoodblogger.com/how-to/brine-chicken : The improved brine solution (for 2 chickens) 2 gal. of cold water 1.5 cup of (kosher) salt 6 oz. sugar (brown or white) 2 large carrots, peeled and cut into pieces 2 medium onions,…
I bought recently a pellet smoker. I couldn’t resist: it was a floor sample, 75% off regular price! It was trucked to my house already assembled. The smoker is heavy – 180 pounds, it must be good! I am still experimenting with settings to achieve better meat smokiness. Right now, I can barely smell smoke….