- May 22, 2010
- 79
- 63
I decided to smoke a bunch of different things yesterday.
I made some snack sticks which I cured and seasoned with Hi Mountain Pepper Blend overnight.
I filled the ABTs with cream cheese, scallions, and a little rub. I used a corer and tray for the first time that I just received as a present. I used a ziplock bag with a small hole cut in the corner as a "pastry bag" to fill the peppers. Its a hard choice but I thing ABTs are my favorite food.
For the salmon I brined it for 4 hours in 2 quarts water, 1/2 cup kosher salt, 1/2 cup brown sugar and 1 TB garlic powered. Then air dried for 2 hours and smoked at 200 degrees for 2 hours.
The garlic was a last minute addition. I just cut the top off, put a little olive oil on top and smoked for a little over an hour. I have not used it yet but it looks pretty good. It did not turn to paste like some posts said, but I am sure it will be good in pasta sauce.
Ground Beef Cured
3# put thru the jerky cannon
Salmon
In brine for 4 hours
Air drying
Out of smoker
ABTs
Garlic
I made some snack sticks which I cured and seasoned with Hi Mountain Pepper Blend overnight.
I filled the ABTs with cream cheese, scallions, and a little rub. I used a corer and tray for the first time that I just received as a present. I used a ziplock bag with a small hole cut in the corner as a "pastry bag" to fill the peppers. Its a hard choice but I thing ABTs are my favorite food.
For the salmon I brined it for 4 hours in 2 quarts water, 1/2 cup kosher salt, 1/2 cup brown sugar and 1 TB garlic powered. Then air dried for 2 hours and smoked at 200 degrees for 2 hours.
The garlic was a last minute addition. I just cut the top off, put a little olive oil on top and smoked for a little over an hour. I have not used it yet but it looks pretty good. It did not turn to paste like some posts said, but I am sure it will be good in pasta sauce.
Ground Beef Cured
3# put thru the jerky cannon
Salmon
In brine for 4 hours
Air drying
Out of smoker
ABTs
Garlic
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