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!

BBq Pit Boys

Check them out, fantastic recipes, and great videos.

http://www.bbqpitboys.com/

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!

So I bought a Turkey Fryer the other day.

49 min later... so tasty.

Frosty

A Canadian Treat. Rye Whiskey.

My Dog

He likes to check out what I'm smokin.  Now I just gotta teach him to retrieve birds this hunting season.

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.

First "Blog"

Well I got a blog, check it out.