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Friday, March 28, 2014

Homemade Canadian and Peameal Bacon

I love homemade bacon in every shape and size. It rates right up there with chocolate and garlic as one of my favorite foods. :)
If you've not made your own, do give it a try. It's easier than you think! You basically marinate a piece of meat for a week instead of marinating it overnight before smoking. The hardest part of making bacon is waiting for it to cure.

For my latest post on the Char-Broil site, I posted an easy bacon cure recipe that works well for both American Canadian style bacon and Canadian Peameal bacon.
I normally cold smoke bacon in my smokehouse but this time I hot smoked the bacon on the Char-Broil 4 burner Tru-infrared propane grill, using the smoke infuser. It worked great!!

The smoked Canadian bacon...

The Canadian Peameal bacon...

I really enjoyed this batch for some reason. Made everything from fried Peameal bacon on biscuits, to Canadian bacon pizza, to grilled bacon kabobs.

If you get the time, please check out my bacon post on the Char-Broil site , also hope you give the recipe a try!
Thanks for lookin'! :) 

Wednesday, March 26, 2014

Pulled Pork Rellenos

I know I make these a lot, but I like them. They're good stuffed with smoked chicken or beef cheeks too.

Injected and sprinkled a pork butt with Big Poppa's Money rub and Tatonka Dust..

into the Big Poppa Smoker drum...

this was supper the first night... me, the pulled pork, a couple of bottles of sauce and plenty of napkins.
Wanted to try the sauces sent from a kind friend. (thank you :))

I really enjoyed the meal and loved both sauces. :)

With some of the pulled pork I made rellenos...
pulled pork, minced onions, peppers, asadero cheese, sprinkled heavily with Big Poppa's Money rub and Tatonka Dust..

I blistered, peeled and seeded some anaheims (they are my favorite)
Stuffed them with the pulled pork mixture..
dusted with flour so the batter would stick better...

whipped egg whites, added flour and then beaten yolks...
whip  8 egg whites, fold in 8 TBS flour then fold in the 8 beaten egg yolks.


fried in hot oil. I like to either dip the bottoms of the peppers in the batter and lay in the hot oil OR spoon a pillow of batter into the pan and lay the peppers on top. Then spoon more batter over the top. This is a lot easier than dipping the whole pepper when they are stuffed. Also no need to use toothpicks with this method.
Spoon hot oil over the tops of the peppers to "set" the batter before turning them over. 



Served with a bit of sauce..
I made sauce by cooking minced onions and garlic in oil until tender. Added 1 teaspoon of oregano. Salt and pepper to taste. Then added 2 cups of chicken stock and 1 cup of tomato sauce, then simmering 10 minutes.

It's a thin sauce but if you like it thicker you can add cornstarch.

I love these things! :)  This is the first time I 've seasoned the stuffing with BPS Money and Tatonka Dust. They added a LOT of flavor. Hope to do this again soon.
I've used the pork for pizza and breakfast (corncakes). It's nice to have the smoked meat on hand. :)

Monday, March 17, 2014

Tatonka Dusted Venison Steaks and a Wild Morel Score

While rearranging my pantry shelves the other day a one gallon bag of dried morels popped out from behind something and hit me on the head. Have you ever felt SO stupid and SO happy at the same time?  That was me...
I can't believe I missed seeing these before and I can't believe how happy I am. lol

First reaction was to grab some venison backstrap steaks from the freezer.  I love the combo of venison and morels. This was some of the mule deer buck from rifle season.

I soaked the dried shrooms in water...

seasoned the venison steaks with Tatonka Dust. (a marriage made in heaven)

placed my morels in the smoker first with a bit of butter, garlic, minced onions and seasonings..
I knew the venison would only take a few minutes so I wanted to give the shrooms a head start.

next the backstrap steaks...

couldn't resist tasting one...

loaded up my skillet and headed for the house...

made a sauce with the morel infused water, homemade plum wine, herbs and seasonings..

The Tatonka dusted venison backstrap steaks, morels and homemade plum wine sauce..

I was soooo happy. This was one of those meals that when taking the first bite, you let out a little whimper and your eyes roll back in your head.  Mmmhmmmm it was that good. lol

I'm heading for the lake today for a few days of camping. Hope to catch a few fish but mainly just want to get away.  Hope everyone has a great week!

Thursday, March 13, 2014

Tatonka Dusted Crab Stuffed Salmon

This is one of my favorite ways to smoke salmon. Stuffed with crab! Doesn't get much better than that for me. :) 

I made my crab stuffing mixture, crab meat, lemon pepper, minced scallions, garlic, parsley, salt and pepper...

trimmed the salmon filet, smoked the trimmings for snacking.

made slits for lemon slices...

also made slits for the crab stuffing...

Sprinkled the stuffed salmon with Tatonka Dust...

Then into the Memphis Pro...

Started out smoking low, then upped the heat to 325F for the remainder of the cook...

added a pan of rice to catch some smoke.. rice, chicken stock and herbs..

the salmon is ready when the juice starts to rise to the top..

I cranked the heat up to 650F to grill some asparagus..

The smokey rice, grilled asparagus and Tatonka Dusted crab stuffed salmon..

All I can say is I love this stuff!! The sprinkle of Tatonka Dust was a nice addition. Will make it again hopefully in the near future. :)