|Spring is here and that
means outdoor smokin to us! This month, we've included two recipes -
one for those of you who like it a bit wild and one that's a little
more tame. Our friend Luke Clayton, an outdoor cooking expert and radio
show host, provided our wild game recipe. Check him out at www.CatfishRadio.com. And our
very own SmokinChef Sandy gives us her amazing recipe for Smoked
Canadian Bacon in this issue.
Don't forget to check out our Web site at www.SmokinTex.com for our
specials. This month, get a FREE smoker cover with the purchase of our
SmokinTex Pro Series Smoker Model 1400 or 1500 when you use code NFC at checkout.
When you visit our Web site, you'll see lots of new accessory items
like our new SmokinTex T-shirt, cutting boards and our newest product -
the Prep Genie. And . . . when you use code PG30 you'll get our
Consumer Prep Genie for $99 this month! That's a $30 savings!
Keep up the conversation at our Web site forum and check it often for
tips, recipes and answered questions about your SmokinTex smokers. We
LOVE hearing from you.
We've added lots of new recipes to our Recipes page! And, as always,
you can e-mail us at sales@SmokinTex.com
or call us a 1-888-922-1511 with questions, too.
Venison is excellent when slow smoked with
BBQ sauce. On many occasions, I have taken an entire ham, seasoned it
with my favorite dry seasonings, and smoked it, uncovered, for a couple
hours. Then, place it in a foil pan, douse it well with BBQ sauce,
place a few bay leaves on top, cover the top with bacon strips, then
wrap in foil. Put it in your SmokinTex for 12 to 14 hours at 200
degrees F. The meat will fall off the bone and you will have some great
tasting venison for BBQ sandwiches, etc. Good luck!
A Recipe for
From SmokinChef Sandy . . .
Here is a delicious alternative to store-bought
breakfast meats that you can make in your very own SmokinTex Smoker -
who doesn't like Canadian Bacon? And it is so easy - you'll never want
to pay $9-$10 a pound at your supermarket again.
First, trim the silver skin and fat off of the pork loin. (See
picture.) Use a sharp boning or fillet knife (or the sharpest blade in
your knife drawer) to get under the silver skin. Then hold one end of
the silver skin while you run the knife between it and the meat, with
the blade slightly angled up towards the silver skin. Always work with
the blade going away from your body. When the loin is well trimmed, rub
with the cure mixture below. After 5 days of refrigerated curing, rinse
the cure off of the meat, soak in ice water for 30 minutes, then pat
dry. Place in the SmokinTex smoker, use about 2 oz. of your favorite
wood (I loved it with cherry wood) and smoke until the meat reaches
Home Cured Cherry Smoked
For Each Pound of Pork Loin, rub with:
1 Tbsp Mortons Quick Cure
1 Tbsp Sugar
Rub cure into meat and pop into ziptop baggie.
Refrigerate for 5 days, in the coldest part of your refrigerator.
Rinse the meat with fresh cold water and then soak
in ice water for 30 minutes.
Smoke at 200 degrees F for 4-6 hours or until the
meat reaches 155 on the instant read thermometer.