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Sunday 4 December 2011
Sunday 31 July 2011
96 Cubic Foot Insulated Thermostatic Controlled Electric smoker
Me and a buddy decided we should build a new smoker. The barrel smokers are great, but lack space, and take a lot of charcoal when it's - 40C... This is what we got so far. I still need to wire up the thermostat, but I'll post more in the next couple days.
7 - 185Watt Strip Heaters for the Main Heat,
I will be putting in 2 more on a different controller strictly for smoking the wood chips.
Kinda looks like an Outhouse.
The entire front wall hinges open to make it easier to hang rods for the meat to hang on. We are also going to develop a chute or smaller access to add wood chips so that we don't have to open up the big door.
Steel heat shields around the bottom to help reflect the heat from the wood .
Im so hungry now... I'll post more once we get it smokin!
Thursday 19 May 2011
Hickory Smoked Bacon - Shooting Skeet and Smokin Meat
You HAVE to try this if you havn't already. I started with some pork bellies from the butcher.
I trimmed a little of the fat off, but didn't go crazy.
Next I mixed up a basic Morton's dry cure, added some random spices, and lots of cracked pepper and rubbed it into the surfaces of the meat.
I wrapped it up airtight and then the hardest part... waited for 4 days...
...4 Days Later
I rinsed all the cure off, rubbed pure maple syrup on 3 slabs, and tossed em on the smoker at about 220 degrees with lots of Hickory smoke.
About 2 1/2 or 3 hours later, (not too sure I was shooting skeet with my buddies) they turned out perfect. That smoker is like magic.
Oh Ya, we had ribs for dinner, done on my buddy Jarrod's Smoker... MMMMM
Talk about a great day!
Saturday 7 May 2011
Fantastic Homemade Jerky Recipe.
My Buddy Blake gave me this jerky recipe and I'd have to say it is the recipe I use most. For Beef, or Deer jerky. Blake did some sweet Caribou. I'd love to try some Bison, Moose or Elk too.
1TBSP of Salt
1TBSP of Pepper
1TBSP of Garlic powder
1TBSP of Onion flakes
3 TBSP of Brown sugar
1 cup of water.
Recipe good for 2.5 pounds of Meat.
I like to add a little cayenne pepper, red pepper flakes and even some hot sauce.
Cut up a roast in thin slices about 3/16" to 1/4" thick. Freeze it for an hour first to make it easier to slice, and put it a zip bag with the ingredients, and mix it around a bit and let it sit overnight in the fridge. I like to smoke it for about 4-5 hours at about 150 degrees with lots of Mesquite smoke for the first 2-3 hours. Mesquite is the best for jerky as far as I'm concerned.
I don't have any picks for some reason, but I'll post some soon.
Enjoy.Lemme know what you think.
Homemade Back Bacon
A simple Morton's Tender Quick and sugar rub on a pork loin. Let it cure for 3 - 5 days, soak it cold water for an hour or so, then toss it in the smoker at about 225 for a while until the internal temp is at least 160. I used Hickory, but next time I'm gonna try some apple wood and do a ham too.
Curing in the Fridge
Finished Product, and man it was good!
My Dog
He likes to check out what I'm smokin. Now I just gotta teach him to retrieve birds this hunting season.
Friday 6 May 2011
Hickory Smoked Ribs...Mmmmmm
Mmmmmm....Rubbed them down with bbq pit boys rib rub recipe, and smothered them with some homemade bbq sauce. Smoked them for 3 hours and let them tender up on the low heat for another 3hrs.
Smoked Turkey
Always wanted to try smokin a turkey, so I did. I soaked it and injected it with a salt water brine for a few days, dried it off, rubbed it down with some random spices, and stuffed it with cut up apples and onions. Tossed it on the barrel smoker for about 8-9 hours at about 250. Thanksgiving dinner turned out great!
Homemade Barrel Smoker
She works like a beauty. Used 2 old anitfreeze barrels. Made a huge bonfire in my pit and heated them up till they were red hot to clean em out... Twice. The curve I cut in the bottom one was a little tricky, but it fit good with a little extra grinding. The rust was a nice touch, but the high heat tremclad finished it off nice.
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