Tag: pork
Smoked Mango Jalapeño Spareribs
Smoked Mango Jalapeño Spareribs
If you don’t know by now, I love me some ribs. Here’s another simple recipe using mangos and jalapeños as the base marinade for a rack of spareribs. If you’d like to use another type of fruit, pineapple, oranges, tart apples, or cherries are great substitutes. The ribs should be marinated for at least 1 day; preferably 2 days. They’ll taker 4-5 hours to smoke at 250 degrees for a 4-5lb rack. If using baby backs, they’ll take about 3 hours.
Equipment
- food processor
- gallon sized storage bag
- Electric Smoker
Ingredients
- 1 rack pork spareribs 4-5lbs
Marinade
- 1 mango peeled and diced
- 4 jalapeños
- 1/2 bunch cilantro
- 8 garlic cloves
- 4 tbsp sugar
- 1 knob ginger
- 1 tbsp sea salt
Wood Chips
- hickory
Instructions
- Purée the marinade ingredients in a food processor.
- Cut the rack of ribs in half. Marinate the spareribs in a gallon sized storage bags for at least one day; 2 is even better.
- Remove the ribs from the storage bag. Allow to rest at room temperature for an hour.
- Preheat your smoker to 250 degrees. Place the ribs on the rack, then in the smoker. Add in the wood chips; replacing with new ones every hour.
- Smoke the ribs for 4-5 hours. They’ll be ready to eat when the bones are exposed on the tips.
Black Forest Ham (Schwarzwaelder Schinken)
Black Forest Ham (Schwarzwaedler Schinken)
Authentic black forest ham is a long process of brining, smoking at a low temperature, and then dry curing; taking up to a couple of months. This is a much easier process that you can do at home that takes 18 days from brine to finish. Black forest ham gets it’s flavor from juniper berries and smoking with pine wood. It will take 60-90 minutes per lb until the internal temperature reaches 150 degrees.
Equipment
- large bin for brining
- Spice grinder
- Electric Smoker
- Probe Thermometer
Ingredients
- 1 whole pork leg around 8lbs; shank removed; skinned and trimmed of excess fat
Ham Brine
- 1 1/2 gallons water
- 1 1/2 cups sea salt
- 1 1/2 cup brown sugar
- 3 tbsp pink curing salts
Ham Dry Rub
- 4 tbsp black peppercorns
- 4 tbsp juniper berries
- 1 tbsp coriander seeds
- 1 tbsp marjoram
- 10 bay leaves
Wood Chips
- pine or hickory
Instructions
- Mix together the salt, brown sugar, and curing salts.
- Stir into the water in a large bin.
- Place the pork into the brine and brine for 2 weeks.
- After 2 weeks, remove the pork from the brine. Pat dry with paper towels.
- Add the dry rub ingredients to a spice grinder.
- Grind into a powder.
- Apply the dry rub to the pork. Allow to sit on a rack in the refrigerator for 4 days. Let rest at room temp for 2 hours before smoking.
- Preheat your smoker to 250 degrees. Place the ham in the smoker.
- Smoke for 60-90 minutes per lb. until the internal temperature of the probe thermometer reads 150 degrees.
- Allow to rest for 30 minutes before serving.
Hmong Smoked Pork with Ginger and Lemongrass
Hmong Smoked Pork with Ginger and Lemongrass
Earlier I did a Hmong recipe for smoked beef. You can do the same smoking process with pork. I used pork sirloin since it is minimally fatty and inexpensive. The pork is cured overnight and smoked for 90 minutes over mesquite wood. The pork gets shredded in a food processor, then mixed with ginger, lemongrass, chilies, cilantro, and green onions. This flavorful, porky mix gets topped over steamed rice. The heat from the rice melts any fat in the meat as it permeates the ginger and lemongrass. FYI, this is also one of the best pork jerky recipes that you’ll ever eat.
Equipment
- Electric Smoker
- meat hooks
- food processor
Ingredients
- 4 lbs pork sirloin sliced 1/4” thick
- 1 tbsp pink curing salts
- 1 tsp mushroom seasoning
- 1/2 cup ginger minced
- 1/2 cup lemongrass finely chopped
- 1 cup cilantro chopped
- 1 cup green onions chopped
- 5 Thai chilies finely chopped
- 1 tbsp fish sauce
- 1 tsp salt
Wood Chips
- mesquite wood chips
Instructions
- Mix together the curing salts and mushroom seasoning.
- Marinate the pork with the cure seasoning overnight.
- Put the pork slices on a meat hooks.
- Preheat your smoker to 250 degrees. Hang the pork on the top rack in your smoker.
- Smoke for 90 minutes. Remove from the smoker.
- Place the pork on a baking sheet. Bake in a 400 degree preheated oven for 8 minutes a side to further dry out the pork.
- Place the pork in a food and pulse until chopped. Place the pork in a large bowl.
- Place the ginger, lemongrass, and chilies in the food processor and pulse a few times.
- Mix together the pork, lemongrass/ginger blend, cilantro, green onions, fish sauce, and salt.
