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BACON CURE RECIPE 12 lbs. pork shoulder or pork bellies (skin removed) 4 oz Country Brown Cure* 1 cup brown sugar 2 tsp allspice (optional ginger) 2 Tbsp cracked black pepper 2 tsp garlic powder 2 tsp onion powder 2 tsp cayenne pepper 1 Tbsp Kosher or sea salt (optional 2–3 Tbsp salt) Mix all ingredients thoroughly in a bowl. If brown sugar has clumps, break them up. Spread dry cure mix liberally on all exposed meat. Place in Ziploc bag and in fridge for 7–10 days and turn daily. The meat will “sweat” as moisture is drawn out. This...

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BASIC JERKY RECIPE 5 lbs. eye of the round, flank steak or lean venison Trim all fat and slice 1⁄4 thick 1 cup soy sauce or teriyaki sauce 1⁄4 cup Worcestershire sauce 2–3 Tbsp Frank’s Red’s Hot Sauce 1 tsp garlic powder 2 tsp black pepper 2 Tbsp brown sugar 1 tsp Cure #1 Optional: 1–2 Tbsp liquid smoke if dehydrating without smoking For mild jerky, omit Frank’s Red’s Hot Sauce Mix sliced meat, liquid and spices in a bowl well. Cover and place in fridge overnight. Lay on racks in your smoker, dehydrator or oven. Dry at 165° +/-...

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SMOKED NUTS 5 Tbsp Melted Butter or Olive Oil3 Tsp Your Favorite BBQ Rub6 cup Your Favorite Nuts Stir in a bowl making sure that you coat the nuts thoroughly, Place in a BBQueCan and place in your grill with the Simple Smoke smoking for 1 hour stir and let smoke for another hour remove from the grill and let cool to room temperature. Then Enjoy.

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PORK BUTTS Purchase a bone-in pork butt. Remove the fat cap, leaving approximately 1⁄4" fat. Inject the meat evenly with Pork Injection, then apply rub generously to all sides. Smoke at 250–275° F to an internal temp of 140°, then place in foil pan to catch the drippings. Smoke at 275° to an internal temp of 165°, add 1–2 cups apple juice to pan, then cover with foil. Cook to an internal temp of 195° or until you can easily remove the bone. Remove from the heat and let it rest for 30 minutes before pulling the meat. Pour the...

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SALMON RECIPE BRINE 1–2 large skinned salmon fillets, fresh or thawed 16 oz. apple juice 6 oz. Yoshida’s Sauce 1⁄4 cup Kosher, sea or non-iodized salt 1/2 cup brown sugar 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp cayenne pepper 1 or 2 crushed dried bay leaves Pour apple juice in a 2 quart sauce pan and bring to a boil. Add Yoshida’s Sauce and dry ingredients. Return to a boil. Turn down to low and simmer until all ingredients are dissolved. Remove from stove and immediately add 2 cups of ice. Allow brine to cool down. Add...

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