Did you know that you can easily make smoked eggs in your home smoker? Yes you can and to me, the smoked flavor really sets them off.
I am not one to eat boiled eggs however, with the smoky flavor on these, I will sit down and eat several.
They can also be made into deviled eggs, egg salad etc. and the smoke really compliments the recipe.
The first thing you want to do is to boil the eggs for but Read more [...]
Q: Thanks for the continued effort Jeff! Love this stuff.... I have some meat related questions but they're actually pre-smoking questions, preparation really. Hopefully you'll have an idea or a reference for me.
I'm a big fan of salami other cured meats, I want to make my own stuff and then smoke it! I think it would be amazing. I need some help on how to make the salami / proscutto / or other traditionally Read more [...]
Hello friends and welcome to the May 2010 edition of the smoking meat newsletter. With Memorial Day just around the corner, many of you are starting to think about what you will cook and hopefully I can give you a helping hand with that.
As usual on holiday editions, I am going to provide some resources for smoking things like ribs, brisket, and pork shoulder but I am also going to cover something in this newsletter Read more [...]
When asked how to smoke cheese my mind flies thru all of the complexities of cold smoking cheese.. something that is alien to most people. You have to cold smoke the cheese so it does not melt.
By cold smoking we mean smoking at temperatures of 90 degrees or less something that can be quite difficult for the backyard smoker.
Armed with some knowledge and a little tenacity it can be done proficiently Read more [...]