Bacon was smoked for 2 1/2 hrs at about 200 degrees.
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If you are interested in raising your own shrimp, canning, smoking and preserving your own meat, fishing or sitting around a good camp fire.....we might be related. :)
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- cowgirl
- Born and raised in the country, I Love wide open spaces. Enjoy camping, fishing, hunting, and any form of outdoor cooking, hot, warm and cold smoking. Preserving what I hunt, catch, raise or forage. I enjoy being able to provide food for my table. I'm thankful for each day and will never take anything for granted. Thanks for stopping by!
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- Drum Bread with Kaskaskian Pepper Oil
- Easy Chicken Fajitas on the Fire
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- Finger Food on the Drum
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- Pickles...Spicy Dill Pickled Green Beans
- Pickles...Twangy Green Tomato Dill Pickles :)
- Prickly Pear Cactus Jelly
- Prime Rib and Mushrooms on the smoker
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- Reverse Sear Smoked Burgers
- Ribeyes on the Campfire
- Sauce for Chilies Rellanos
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- Smoked Ham and Bacon Wrapped Corn
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- Smoked Prime Rib
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- Smoked Shrimp with White Wine Lemon Sauce
- Smoked Turkey Pastrami
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- Smoked-Fried Potato Chips
- Snow Ice Cream :)
- Some Beef Ribs
- Spam...Smoked
- Spare Ribs, Pintos and Jalapeno Cornbread
- Spareribs... Smoked on the Woodburner
- Spatchcocked Game Hens and Rice on the Campfire
- Spatchcocked Hens and Smoked Spam
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- Surf n Turf on the Campfire
- Switchel
- Turkey Pastrami on Beer Bread
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- Venison Fajitas... grilled
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- Venison jerky
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- Venison Steaks with Wild Onions and Morels
- Venison Summer Sausage
- Venison, Cactus and Yuca
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- Zucchini stuffed with Hot Sausage....on Drum
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