It's been awhile since I have, but a friend scored a free electronically controlled smoker so I'll be getting some pork belly to cure, then smoke then enjoy.
My preferred method is:
JO #2 seasoning, insta-cure, prahgue powder, packed dark brown sugar and pure maple syrup
smoke with 65% apple wood 30% hickory 5% cherry
after smoking pack away what won't be consumed in the first few days
then bake on an elevated rack with a pan underneath an 280 for 12-14 minutes, turning 2-4 times
finish in an iron skillet
let cool for 2 minutes then garnish with crushed pistachios
That sounds really good.
Built a flower pot smoker that gets used pretty frequently. Could really use something bigger though.
We make our own corned beef which is tasty.
Combining the above: Homemade corned beef + smoker = some damn good pastrami.
We pickle pork mainly to make red beans and rice.
Am looking at trying out some sausage type things this year.
We buy pecans by the 10-20 pound bag. We get them cracked, but still in the shells. The shells go in the smoker.
I do tons of BBQ in the smoker but lately I have been on a jerky kick. Standard smoker rub, marinaded for 36 hours. Washed quickly, smoked for 5 hours at under 130f, then dry under moving air till correct. Rub with pepper and cardamom. Freeze what you don't eat in the first two days for hiking and travel.
Using applewood and pecan shells lately.
Jeff
SuperDork
4/21/15 1:13 p.m.
Dave, check my Facebook feed. I do pork; ribs, belly, shoulder; beef brisket, Texas style and Montreal smoked meat. Currently curing a brisket, will be ready for smoke in a week.
I need to start adding brisket into the mix. And picking up pecans in addition to my pistachios (which I keep the shells from). Bonus is I have a drum roaster for the grill, so I can haul the nuts, roast them and save the shells for smoking.
