Smokehouse Recipes

BACON 101 Making bacon is easier than you may think, all it takes is a few ingredients and a little curing time. The best thing about making your own bacon is you can choose quality of cuts of meat, spice and smoke it as you wish, and make it in big batches that can be frozen for several months. If you've only got a week, follow the directions for the dry cure recipe. If you've got two weeks, try the wet cure. Always allow an extra day for drying prior to smoking and an extra day to "set" the smoke...

SMOKED HAWAIIAN PORK TENDERLOIN WITH TROPICAL SALSA Try adding a few hours of smoke to your meat of choice to give it that extra boost of flavor on the grill or in the skillet. As far as fruits and vegetables are concerned, smoking just a few ingredients in the salsa or sauce will add an unmistakable layer of flavor that's worth the added effort.  INGREDIENTS: 1 Pork tenderloin 3 Tablespoons Smokehouse Teriyaki Jerky Seasoning or Teriyaki Rub (recipe below) Smokehouse Applewood Chips TROPICAL SALSA INGREDIENTS: 1 Cup diced pineapple 1 Cup diced mango 1/2 Cup diced red bell pepper 2...

Pepperoni can be as simple or complex as you want to make it. Once you have the techniques and equipment mastered, the flavor possibilities are endless. Using ground pork with wild game meat keeps the pepperoni sticks from drying out too much. The pork also acts as a neutralizer for taming wilder tasting meats like waterfowl.  Ingredients: 1 Pound Ground Wild Game 1/2 Pound Ground Pork 2 TBSP Red Wine Vinegar 1 TBSP Brown Sugar 1 TSP Smoked Paprika 1 TSP Granulated Garlic 1 TSP Black Pepper 1/2 TSP Kosher or Sea Salt 1/3 - 1 TSP Cayenne Pepper 1/3...

Wild or domestic, from venison to pork to beef, ribs are a favorite of many. Crispy and flavorful on the outside, tender and juicy off the bone, is the goal of the grill master when it comes to the sometimes tricky ribs. If you are in a hurry, simply use your favorite rib rubs, but if you have the time, making rubs from scratch can be more flavorful and economical. It’s also easy to customize your rubs to include or omit seasonings. The key to great ribs is a slow smoke at a low temperature with the frequent attention of...

THE MEAT: Baby backs are a large rib, with very good flavor and limited fat. Go ahead and get the larger size, about 2 + pounds. The little ones like you get at the restaurant,  are usually in the 1- 1 ½ lb. range and are not as good as what you are going to do. There are usually about  12-13 bones on this rack and you can feed 2-3 people with one rack; or go ahead and it  ‘em all yourself. THE RUB:  Here is where the fun starts! If to talk to 200 people who smoke ribs, you...