Tag: Smokers
Pork Jerky
Pork Jerky
I must admit, I’ve never had pork jerky before. It’s something that you’ll rarely find anywhere, and that’s a damn shame. I used the same marinade that I used for my beef jerky recipe. It turned out equally as good, maybe even better then the beef. I used pork sirloin for the cut. It is inexpensive, tender, and minimally fatty. You could also use straight up boneless pork loin; just make sure to trim the fat from the outside.
Equipment
- Electric Smoker
Ingredients
- 3 lbs pork sirloin sliced between 1/8”-1/4” thick
- 3/4 cup soy sauce
- 3/4 cup pineapple juice
- 1/3 cup brown sugar
- 1 tbsp black pepper
- 2 tsp sea salt
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp pink curing salts
Wood Chips
- applewood chips
Instructions
- Mix together the marinade ingredients.
- Place the pork sirloin in the freezer for 2 hours to firm up. Slice between 1/8”-1/4” thick.
- Marinate the pork in a gallon sized storage bag for 24 hours.
- Place the sliced ov pork sirloin on the smoker racks, making sure to minimally overlap.
- Preheat the smoker to 250 degrees. Place the wood chips in and let smoke for 10 minutes. Place the jerky in the smoker and turn the temp down to 200 degrees.
- Smoke the pork for 3 hours.
- The jerky is ready when it is dry and bends, but doesn’t crack.
Asun (Nigerian Smoked Peppered Goat)
Asun (Nigerian Smoked Peppered Goat)
Asun is the ever popular Nigerian smoked goat. Goat meat gets marinated in a maggi bouillon cube, then smoked. Both mesquite and oak are great woods to use for smoking goat. But there’s a lot more to asun than just smoking the goat. It then gets sautéed with onion and habanero. It then gets braised with another maggi bouillon cube to get tender. Asun is typically served as an appetizer at parties, but can be served as a main course with rice and beans. You can find 1 kg bags of good quality goat meat at just about every Asian market for relatively cheap.
Servings: 4
Equipment
- Electric Smoker
Ingredients
- 2 1/2 lb goat meat cut into 2” cubes
- 2 habanero finely chopped
- 1 large onion finely chopped
- 2 maggi bouillon cubes
- 3 tbsp olive oil
- salt to taste
- 1/2 cup water
Wood Chips
- 1/2 mesquite
- 1/2 oak
Instructions
- Marinate the goat meat with 1 crushed maggi bouillon cube, salt, and olive oil for a couple of hours in the refrigerator.
- When ready to smoke, place the goat on a rack and let rest at room temperature for an hour.
- Preheat the smoker to 250 degrees. Place the goat meat in the smoker.
- Smoke the goat meat for 2 hours.
- Heat up olive oil in a sauté pan over medium high heat. Sauté the goat, onions, and habanero for 5 minutes.
- Add in a 1/2 cup water and the other maggi cube. Bring to a boil. Cover. Reduce the heat to medium and dimmer for 30 minutes.
- Remove the cover and cook for 5 more minutes to reduce any moisture.
Smoked Chimichurri Spareribs
Smoked Chimichurri Spareribs
I love ribs like there’s no tomorrow. I’m always trying to come up with new ways of preparation. I’ve been on this Argentinian kick and felt that it was time to smoke some ribs and introduce chimichurri sauce to them. The ribs marinated for a day in a garlic and onion base marinade, then smoked with hickory wood for 3 hours. For the last hour of smoking, I brushed on a layer of chimichurri sauce. The ribs turned out absolutely phenomenal. Tender enough to cut in between the bones with a butter knife. I served them with my chimichurri green bean salad and some smoked provoleta in a cast iron skillet with some crusty bread.
Equipment
- food processor
- Electric Smoker
Ingredients
- 4 lb spare ribs
- chimichurri sauce
Rib Marinade
- 6 garlic cloves
- 1 medium onion diced
- 1/2 cup cider vinegar
- 2 tsp dijon mustard
- 2 tsp Worcestershire sauce
- 1 tbsp salt
- 1 tsp oregano
- 1 tsp ground cumin
Wood Chips
- hickory
Instructions
- Blend all of the marinade ingredients together in a food processor.
- Marinate the spareribs for 24 hours in a gallon sized storage bag.
- Take the ribs out of the marinade and place on a rack on a baking sheet. Let dry out in the refrigerator for a day. Then let rest at room temperature for an hour before smoking.
- Preheat your smoker to 250 degrees. Place the ribs in the smoker and smoke for 3 hours.
- Brush a liberal amount of chimichurri sauce on the ribs. Smoke for 1 more hour.
- Let the ribs sit for 15 minutes before serving.
