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Recipes Involving Smoking

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Q: I need some recipes for smoking Venison?
I typically cut my meat into about 1/4″ slices to make jerky, but last year a friend of mine brought some jerky down that looked like whole tender loins. How do you go about smoking a piece of meat that size? Give me some recipes? please
I have been doing some reading about water smoking. How do you do it?

A: Get about 2 or 3 gallons apple cider and use it as a liquid in your smoker’s pan to create steam. Don’t be afraid to dip some and pour it directly on the meat. Also save some of the cider that is left in the pan and put it in a bowl for the table just to dip the meat in. It gives it a sweet taste. Also experiment with a little Dale’s seasoning, or different types of seasonings to pour over it every so often. The apple cider and dale’s seasoning combined can make a completely different tasting deer. NEVER let the pan go dry … NOT ONCE. You want it to be as moist as can be. Right before it gets about to where it is ready to eat stop pouring any juice over the meat and just let the steam work the flavor of the meat (maybe for an hour or more). You can wrap the meat in foil and pour some apple cider in the foil and cover it so that it cooks in good for some time. I find it’s best to cook some of the original juices out first (and drain) before you start trying to get the apple cider flavor into the meat. Smoke for about 8 hours at least or more hours seems better (depending on the smoker and the heat). This is not jerky. This is just smoked loins.

Let me add this. Every time you add juice to the bowl and the juice is cold then it takes steam away and makes it dry until the juices starts to boil again. Before adding the juice you may want to bring it to boil on the oven first and then add it to the smoker’s juice pan. Another trick is to pre-cook the loin on the smoker some with water as your juice. Then drain the meat (of it’s original juices) and then finish by smoking with the apple cider. This keeps steam in there more so the meat doesn’t dry out.

Q: What are your favorite herbal smoking recipes ?

A: Sweetbay for mullet, cannibas satitva for smoking brain

Q: Brine recipes for smoking salmon?
I have a little chief smoker and Ak copper river red salmon. I don’t want to experiment with brines and ruin/waste my fish. So if someone who has experience and success smoking salmon with the little chief smoker please recommend a brine recipe. Thank you everyone for your input.

A: salt , brown sugar and water is what I use, sometimes throw some rosemary in when doing fish

Q: What are the different tomato recipes that may prevent cancer and minimized if not eradicate smoking?
Smoking is one of the causes of Cancer. How can tomatoes prevent one from getting lung Cancer?

A: All tomato dishes helps prevent cancer because tomatos are rich in lycopene which is an anti-oxidant that helps destroy free radicals.

And no tomato dish can minimize nor eradicate smoking!

Q: I need help smoking a pig in a pit in the ground. “How to” and “rub” recipes would be helpful.
My party is in March, so I have adequate time to prepare. Is there a book I can buy to tell “how to” or a website with a step-by-step?

I also need marinate or rub recipe ideas.

Thank you.

A: In Hawaii that is a very common way to cook a pig, only we use more conventional ways of smoking it now. But we call it Kalua pig. It tastes so wonderful! One of my favorite Hawaiian foods besides Laulau and lomi salmon. I found a website that sorta gives you an idea of what to do, but I found if you google ‘how to make kalua pig’ it gives you a bunch of different websites and ways to make it. Usually we just put Hawaiian salt (or rock salt) and the smoke gives the pig most of the flavor. I hope this link helps some, if you are having a ‘luau’ there are many other recipes if you want me to tell you just email me and I will give you the names of all my favorites or the more common traditional Hawaiian foods.

http://en.wikipedia.org/wiki/Kalua

Q: Where can I find a website with details about legal smoking blends?
yeah yeah I know smoking is bad for you / I don’t smoke often but If I did I wouldn’t want to do tobacco as its useless. I remember reading some text document about legal smoking variations which were cheaper and produced more psychoactive/meditative value then tobacco, but I can’t find the site. It had things like combining mugwort with scullcap and some other things, different herbal cigerette styles for different purposes (some for aphrodisia, meditation, dream-inducing) etc. Does anyone know of a site where I can find out herbal smoking recipes? I’m not expecting something the strength of marijuana just an enjoyable smoke with added bonuses. thanks

A: Salvia Divinorum and Spice are both very popular legal blends, as is Kratom. www.everyondoesit.co.uk is my first stop… I’ve actually just ordered £50 (about $100) worth of pre-rolled joints and various smoking mixes, if you drop me an e-mail i’ll be happy to tell you what effects I found each to have, in a week or so when I’ve sampled a little of each :)

Q: Munchies :) Quit smoking, crave food…recipes?
From diet to decadent, to downright bad for your health…lol :)

A: I just quit smoking. Unfortunately, I am not to the point where my brain functions yet, lol. When I can add up one plus one without biting someone’s head off, I will send you some recipes, lol

Q: any recipes for a rub to use when smoking boston butt?

A: this is one of a million ill let you decide lol i send one and the link below have fun

5 tablespoons kosher salt (use only kosher salt!)
6 tablespoons brown sugar
6 tablespoons chili powder
3 tablespoons paprika
2 1/2 tablespoons black pepper
2 1/2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon lemon pepper
1 tablespoon dried tarragon
1 tablespoon rosemary
1 tablespoon dried thyme
1 tablespoon mustard powder
1 teaspoon cumin
1 teaspoon cayenne

Not the one? See other Dry Rub for Ribs, Pork Shoulder and Boston Butt Recipes
< 15 mins Herb & Spice Mixes
Spicy Herb & Spice Mixes
Mix all ingredients together and store in an airtight glass jar in the fridge.

Q: I’m smoking ribs this weekend, any good BBQ Honey recipes?

A: Sticky bones (beef ribs)

1 cup vinegar
1/2 cup honey
2 tablespoons Worcestershire sauce
1/2 cup catsup
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon paprika
1/4 teaspoon black pepper
1 clove garlic, minced
4 pounds beef ribs

Combine vinegar, honey, Worcestershire, catsup, salt, mustard, paprika, pepper and garlic in saucepan.
Cover. Bring to boil. Reduce heat and simmer 15 minutes.
Place ribs in a single layer in baking pan.
Cover with hot marinade and let stand 1 hour.
Drain off marinade.
Bake ribs at 325 degrees F for 1 hour turning and basting often with marinade.

Q: I am smoking a fresh ham(not cured)-looking for recipes and or suggestions?
novice smoker looking for tasty ideas and helpful hints,maybe even a sweet recipe would be great.

A: Go to your local library and look for Michael Ruhlman’s book, “Charcuterie”. It’s a pretty good book.

For your ham, I would suggest that you brine the fresh ham before smoking it. Brining will introduce flavors into the fresh ham.

Smoking may not penetrate deep enough to flavor the whole ham.

The book and many websites have brine recipes.

Q: Does smoking alone kill bacteria on food?
New to food smoking, some recipes say to keep the heat as low as possible while still maintaining a good level of smoke.

If the heat is this low, will the smoke alone kill the bacteria?

A: John, The recipes you are reading are misleading you. Meat smoking is a great way to cook and in some cases preserve food. hot smoking is done at 200 F. to 225 F. for more information visit the sites below. To answer your question if done correctly (not difficult), it will kill bacteria on food.

Q: Smoked Turkey Breast – Where can I find a recipe for smoking a turkey breast in an electric H2O smoker? Thanks
I have a simple electric H2O smoker. I’d like to try smoking a turkey breast but need a recipe. Thank you!

A: I do this quite often. What l like to do is mix some fresh ground pepper and garlic salt up into soft butter. Make a slit on either side of the skin way down low and use a rubber spatula to insert this mixture up under the skin. A bone in turkey breast takes about 6 hours at 225 in my smoker. You want your bird to get to an internal temp of around 170-180. The best thing to get is a remote thermometer so you can monitor the bird with out having to open the lid and let all of the heat out. www.cookshack.com has an excellent forum to research and or ask questions.

Q: I need a great recipe for smoking Bluefish.?
Not just a smoked Salmon recipe with Bluefish substituted. I need a recipe taylor made to handle the stronger oily taste of blues. Got one?
P.S. I know how to cook fish & bluefish. I know how to smoke Salmon, brisket & ribbs. I need a recipe for SMOKED Bluefish, not how to cook one.

A: I cannot give you a smoke recipe and bluefish, but what I can add to your Q&A is this:

As you said, bluefish is strong and oily. Please, soak it in milk for about 3-6 hours, changing the milk every 3 hours. You will be surprised how lovely it turns out.

I’ve never smoked blues, but once I do the soaking thing, I season it with my favorite seasonings, s&p, onion and garlic powder some oregano and drizzle olive oil.

I bake it until flaky and finish it with parsley/olive oil and lemon dressing. It is so good!

I will star your question because I too am interested in smoking blue.

Edit:
@ Asker: I found this link for you and there is a bit for smoking blue and soaking in milk prior.

Most people will tell you here on the Long Island they’re not fond of eating Bluefish. It seems it has a stigma amongst Islanders, there’s a reason. If not prepared properly it tends to have a oily, tough, fishy, quality, which can overwhelm all senses. As far as cooking recipes I’ve heard everything from marinating it in milk over night to Bluefish Ceviche. Ceviche sounds like a great use for Bluefish its very firm and holds together well. The lemon juice marinade subdues the difficult qualities of the fish. Ceviche sounds good but later today we’re going to be smoking this mighty specimen.

http://chefjohnallen.wordpress.com/

Q: Electric Smoker would like some websites with recipes specific to a Smoker?
I recieved an electric smoker for my B-Day and now looking for some websites with recipes for smoking food – meat & vegetables. I did try a google search last night, but did not find many websites that had much to offer.
Thanks in advance for any suggestions.

A: I found a couple…see if they help!

http://www.bradleysmoker.com/recipes.html

http://www.weber.com/bbq/pub/recipe/grilling101/smoking.aspx

Have fun!

Q: Does anyone have any herbal smoke recipes?
Im looking for one that can help me relax before i go to sleep and one that will help with my anxiety during the day. but any recipes would be helpful. Im new at this so please give the names of herbs and amounts, thank you.

A: i suggest u go to the nearest shop an buy a black from the company Diarium its a herbal spice cigarette

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