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The Best Sweet Use for Your Smoker? Smoked Ice Cream. Smoke adds a wonderful, intriguing flavor to all kinds of desserts, but especially ice cream.

The Best Sweet Use for Your Smoker? Smoked Ice Cream

[Photograph: Vicky Wasik] More Ice Cream Essential flavors and the secrets to the best ice cream you'll ever make. Sugar's latest ally in the world of high-end dessert isn't salt or umami. All About Smoke Woods - The Virtual Weber Bullet. In this topic: Since the Weber Smokey Mountain Cooker uses charcoal as its fuel source, and charcoal by itself doesn't impart a lot of wood flavor to barbecued meats, we use smoke wood to enhance the flavor and aroma of the foods that we cook.

All About Smoke Woods - The Virtual Weber Bullet

Here are the basics you need to know about smoke woods and their use in the WSM. As on any of the pictures to view a larger image. Appropriate Smoke Woods A variety of sources on the Internet indicate that all the woods listed below are suitable for smoking various types of meat, poultry, or fish. Generally speaking, you want to use only hardwoods from fruit-bearing or nut-bearing trees. Some people say that sassafras is inappropriate for smoking, yet it is available from some mail-order wood suppliers. Traditionally, barbecuers have used whatever wood is common and abundant in their region. Which Woods Go With Which Meats Choosing the right type of smoke wood is an important decision each time you barbecue. Woods To Avoid Where To Buy. Time Temperature.


Ham, Lardo and Prosciutto Recipes - How to Make Cured Ham. Photo by Holly A.

Ham, Lardo and Prosciutto Recipes - How to Make Cured Ham

Heyser Curing whole cuts of meat can be both easier and more difficult than making salami. Since the interior of meat is pretty clean, you have fewer sanitation issues — but since the interior of a large cut like the back leg of a hog can be huge, controlling the temperature and humidity can be tricky if you want the cure to get to the center of the meat before it rots from within. If you’ve never done this before, start with a duck ‘prosciutto,’ which can be done in a few weeks.

For those waterfowl hunters out there, this is a great use for the breasts of Canada and snow geese. Bacon in All its Forms Basic Unsmoked Bacon This is a “green” bacon, so called because it contains no nitrite, and so will not be that pretty red color. German Bacon Sichuan Bacon And you thought bacon was a Western thing, didn’t you? A Chinese style of bacon that is heavily spiced and heavily smoked.

Guanciale This is jowl bacon, made from the large jowls on wild or domestic pigs. Prosciutto D'Oca. Jerk Turkey Rub.


Indian Candy Smoked Salmon 1. Need Teriyaki Smoked Salmon Recipe - Smoked Salmon, (Squaw Candy) Ingredients: 5 pounds Salmon Fillets, Skinned and all Pin Bones Removed 1 quart Yoshida’s Gourmet Sauce 1 quart Teriyaki Sauce 2 cups Pure Maple Syrup 1 cup Dry White Wine 1 tablespoon Pure Sesame Oil 6 cloves Garlic, mashed then finely chopped 1-2 tablespoons Dried Chili Pepper Flakes, (or to taste) 2 tablespoons Sesame Seeds, lightly toasted Preparation: Slice the thicker part of the Fillet, lengthwise into uniform ½” thick slices, the Tail piece of the fillet, I like leave whole.

Need Teriyaki Smoked Salmon Recipe -

Combine wet and dry ingredients in sauce pan and bring to a boil, reduce heat to a low simmer and allow to thicken slightly. Reserve 1 cup of brine mixture for basting during the smoke process. Place Salmon Fillet and slices in doubled, gallon Zip-Lock bag and cover with brine mixture, place in refrigerator for approximately 12 hours, rotating the bag every couple of hours. Bradley Smoked Wild Alaskan Salmon. OK, some of you have been asking for this "recipe" and I promised to post it, so ENJOY!.....

Bradley Smoked Wild Alaskan Salmon

(Let me know your own results!) RC Excellent BRADLEY Smoked Alaskan Salmon(A Spin-off from Bob Kitchen’s Incredible Recipe) Step 1: PREPARE FISHFilet salmon. Leave skin on. Step 2: UNIFORM STRIPSCut meat into uniform strips, 3/8 to 1/2” wide and 3-6” long, OR as long as your smoker racks can handle......the key here is to get uniform thickness cuts for uniform brining and smoking. Step 3: BRININGSoak in your own brine recipe for 12 hours at refrigerator temps (I use an Igloo type ice chest with about a gallon of ice thrown in).