April 2008
Volume I, Issue III

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 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 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 or call us a 1-888-922-1511 with questions, too.

Happy Smokin!

Luke Clayton's
Smoked Venison

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 Domestic Bliss
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 temperature.

Home Cured Cherry Smoked Canadian Bacon

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.

April 2008
Volume I, Issue III

Shop / FAQs / About Us / Contact Us