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Kosher Smoker

post #1 of 17
Thread Starter 
My name is Nathan.Ive been posts on this site for awhile now and i thought i might sign up. I live in Ny rockland county to be exact. I currently dont have a smoker but plan on building one out of bricks. I probably know the most about smoking than anyone without a smoker. One last thing im jewish and keep kosher which means no pork bacon sirloin tenderloin or anything involving meat and dairy so no pulled pork or bacon wrapped anything
post #2 of 17

Welcome aboard Nathan!

 

Lots of friendly and helpful folks here to help with any questions you might have.

 

I also look forward to your future contributions to the forum.

 

Good luck and good smoking.

post #3 of 17
Welcome.

Pork sirloin? What is that, the loin?
post #4 of 17

Welcome to the board, Nathan!

 

Well, now you've made me look up kosher smoking.

 

 

OK just from looking at that, I can understand the rules about types of meat and purity of every ingredient and utensil - but is there anything in kosher law that addresses wood-smoking food, just by itself as a method? Any kind of prohibited wood or technique?

post #5 of 17
I'm not Jewish but since all food back in the beginning of the Religion was over a wood fire I am guessing that it is fine :)
post #6 of 17

Brisket and chicken come to mind as naturals to smoke for someone that keeps kosher. What are the other cuts of beef that would work? I seem to recall that the cuts have to be from the front portion of the cow. Fish, other than shellfish, seem like no brainers. 

 

I'm not jewish, nor kosher, and I'm curious what "different" sort of cuts or foods could be smoked for a kosher household? Wouldn't they also work for folks that adhere to Halal dietary laws. 

 

Smoking cheese would seem to be a pain, since you'd have to have a separate smoker just for that. Probably wouldn't be worth the hassle. 

 

Interesting topic, just wondering......

post #7 of 17

My understanding is that the kosher cuts can only come from the animal forward of the kidneys.

 

While we're at it, koshering calls for treating the meat with salt, right? So would a seasoned salt like a rub qualify, or does it have to be only pure salt?

 

The way the competitors couldn't use their own pits is an interesting wrinkle. It's kind of like the IROC races where all the teams run the same cars, and it's  question of team and driver skills.

post #8 of 17

Nathan Welcome to SMF, it may be easier for you to get some help.if you tell us what cuts of meat or poultry, fish, that are Kosher. I am sure you will get lots of recipes.

Richie

post #9 of 17

Hello , and welcome to our world , Doesn't matter who you are , we are pleased.

 

Check-out our post and send Q-view of your smokes. Brisket is Kosher , and it's good too :drool

 

Send in some Kosher recipes, good stuff.

 

Have fun and . . .

post #10 of 17
So just to keep things in perspective .
I have been smoking for 1 1/2 years -pork, ribs , sausage , brisket
I have a collection of recipes that my wife has put in a binder for me.. So Nathan may call himself the kosher smoker .. But I was there first.. Notice the title on the book
I'm the true Kosher Smoker !!!
Joel Edelson aka lemans...
post #11 of 17
post #12 of 17
Ps I'm from Brooklyn!!! Know what I mean!!!
post #13 of 17

Kosher smoke salmon.

 

dcarch

post #14 of 17
Quote:
Originally Posted by Lemans View Post

So just to keep things in perspective .
I have been smoking for 1 1/2 years -pork, ribs , sausage , brisket
I have a collection of recipes that my wife has put in a binder for me.. So Nathan may call himself the kosher smoker .. But I was there first.. Notice the title on the book
I'm the true Kosher Smoker !!!
Joel Edelson aka lemans...

LOL. The only kosher thing in your pork ribs was the salt.
post #15 of 17

Hello from a hot East Texas and welcome to the forum. Lots of great information and real good people here.

 

Gary S

post #16 of 17
Thread Starter 
Yes to the person who said pork sirloin i meant that in two words like pork and sirloin. And about the person who said seasoned salt all kosher meat is salted to extact blood (which is not kosher) and after that feel free to put on any spices which are all kosher ive yet to see a spice that isnt. The meat doesnt taste salty or maybe im just used to it. Here are some things i have smoked on my friends pellet grill. Turkey,chicken,beef ribs, of course brisket, non pork sausage i have smoked chuck also lamb and veal. The worst thing about being a kosher smoker is seeing all the great non kosher things being smoked. And yes you can smoke with any wood according to kosher law. I hope i answered a your question.
post #17 of 17
Hey John

Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.

I can see how cooking Kosher will really limit you, but there are still LOTS of things you can smoke. Have at it

Gary
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