Smokehouse Recipes

Waterfowl Jerky

Jerky is a favorite snack in our house and we make it out of nearly every type of wild game we bring home. From big game like elk and deer to smaller critters like ducks and geese, making jerky is a great way to preserve meat. Not only will making jerky cut down on freezer space but it makes a nutrient dense snack to eat on the go. 

Once you’ve made your own sausage a few times, I can almost guarantee you won’t go back to store bought links again. Making your own sausage lets you control the meat you use, the amount and type of fat, preservatives, as well as the endless variations of herbs, spices and additional flavorings. It’s even easy to customize a single batch by dividing the base ingredients and adding different flavors. For instance, in this recipe, you may want half of the batch mild and the other half spicy; simply add a half teaspoon of cayenne pepper or red pepper flakes and...

The smell of wood smoke and freshly peeled apples takes me back to the evenings I spent at the foot of my grandfather’s chair. There was always a fire in the huge rock fireplace and there was always a pile of apples in a large wooden bowl sitting beside a burlap bag full of venison jerky. Watching grandpa peel the apple with his pocket knife was always fun as he could easily do it in one continuous motion, never letting the peel break. I’d toss the long string of peeling onto the fire and watch it steam and crackle in...

Smoked Deviled Eggs with Double Smoked Bacon Deviled eggs are a favorite appetizer any time of the year; add a touch of smoke to them and you’ll want to make them again and again. Be it a basic deviled egg with a sprinkle of paprika or one that’s topped with double-smoked bacon and fresh chives, the possibilities are endless. If you are making a big batch, dice up black and green olives for a topping or sprinkle with fresh herbs like parsley, dill, cilantro or fennel. Deviled egg filling can be perked up with a variety of extras from dill...