Tag: Smokers
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.
Homemade Corned Beef
Homemade Corned Beef
Corned beef is one of my favorites. But I’m sick of low quality corned beef that you get at the grocery store. It is very expensive; the way the briskets are cut are shitty; and they’re overly salty. I’m also sick of seeing people boil corned beef. I know that’s one way to prepare it, but it’s very underwhelming. So I decided to brine my own and smoke it.I purchased a whole untrimmed brisket that was about 15lbs. I trimmed it down to about 8lbs. The brine is simply salt, sugar, curing salts, and pickling spices. For a piece of meat this size, it will need to brine for 10 days to penetrate the center of the brisket. Once brined, the brisket will need to dry out in the refrigerator for a day.Preheat your smoker to 250 degrees. Allow the brisket to sit at room temp for an hour. Place the brisket in the smoker and wait…and wait…and some more waiting. Depending on the size of your brisket, it will take 8-12 hours to reach an internal temperature of 200 degrees. I started mine at 6AM and it was done at 6PM.
Equipment
- large bin for brining
- Electric Smoker
- Probe Thermometer
Ingredients
- 1 flat cut beef brisket 5-10 lbs
- 1 gallon water
- 1 cup salt
- 1 cup sugar
- 2 tsp pink curing salt
- 8 garlic cloves smashed
- 1 tbsp coriander seeds
- 1 tbsp black peppercorns
- 1 tbsp allspice berries
- 1 tbsp whole cloves
- 4 bay leaves
Wood Chips
- hickory
Instructions
- Mix all of the brining ingredients together.
- Put the brisket in a large bin. Pour the brine over the brisket. Weigh the brisket down with a plate to keep it completely submerged. Brine for 10 days.
- Take the brisket out of the brine. Pat dry and allow the brisket to dry out in the refrigerator on a rack for 1 day. When ready to smoke, allow the brisket to sit at room temperature for an hour.
- Preheat your smoker at 250 degrees. Place the brisket in the smoker.
- Smoke until the internal temperature reaches 200 degrees. This can take anywhere from 8-12 hours.
- Allow the corned beef to rest for 30 minutes before slicing.
Smoked Char Siu Pork Tenderloin
Smoked Char Siu Pork Tenderloin
I recently bought some nice pork tenderloins from my friends at Wildfork Foods and wanted to turn one of them into char siu. Then I thought, why not smoke it?! It usually my answer to all of life’s problems. Smoke it. Smoking pork tenderloin is a lot different then smoking other cuts of pork. Because the are very lean and not large, there is the risk of them being over cooked. The key is to preheat your smoker to 250 degrees. Get your wood chips smoking for 10 minutes. Throw in your pork tenderloin and drop the heat to 185 degrees. This will allow a longer smoking time to absorb smoke without drying out. After the first hour, turn the heat back up to 250 degrees. Apply a layer of glaze every 15 minutes for the next 30 minutes. A 24oz pork tenderloin will take 90 minutes in total. Allow to rest for 10 minutes before slicing.
Equipment
- Electric Smoker
Ingredients
- 1 large pork tenderloin
- 1 1/2 tbsp hoisin sauce
- 1 1/2 tbsp light soy sauce
- 2 red bean curd cubes plus 1 tbsp of juice
- 1 1/2 tbsp honey
- 3/4 tsp 5 spice powder
- 1 1/2 tbsp shaoxing cooking wine
- 2 garlic cloves minced
- 3/4 tsp sesame oil
Glaze
- 1 1/2 tbsp honey
- 1 tbsp marinade liquid
Wood Chips
- 1/2 hickory
- 1/2 cherry wood
Instructions
- Mix the marinade ingredients together.
- Marinate the pork tenderloin in a storage bag for 3 days.
- Let the pork tenderloin rest on a rack overnight before smoking. Save the marinade.
- Preheat your smoker to 250 degrees. Add in your wood chips. Let smoke for 10 minutes. Throw in your pork tenderloin. Decrease the temp to 185 degrees. Smoke for 1 hour.
- While the tenderloin is smoking, heat up the honey and reserved marinade in a small saucepan until the honey has dissolved.
- Brush the tenderloin with the glaze. Increase the temp to 250. Smoke for 15 minutes. Apply another layer of glaze and smoke for 15 more minutes.
- Let the tenderloin rest for 10 minutes before slicing.
