Smokehouse Recipes

  This weekend we made smoked polish sausage using the Smokehouse Products sausage kit along with the Big Chief Front Load Electric Smoker. The result was some tasty elk sausage and a polish sausage recipe with the Big Chief that you'll have to try.

THE MEAT: Baby backs are a large rib, with very good flavor and limited fat. Go ahead and get the larger size, about 2 + pounds. The little ones like you get at the restaurant,  are usually in the 1- 1 ½ lb. range and are not as good as what you are going to do. There are usually about  12-13 bones on this rack and you can feed 2-3 people with one rack; or go ahead and it  ‘em all yourself. THE RUB:  Here is where the fun starts! If to talk to 200 people who smoke ribs, you...

THE MEAT: For pulled pork, you have several choices of pork to use; pork shoulder, pork butts, or pork cushions. They are all good choices. You could also use pork loins, but that's a little spendy for BBQ. The first three choices mentioned are fatty pieces of meats and you will lose about 25% during the cooking process. If you go with a bone in one of the three cuts, expect more loss. THE RUB: Generally, you will not be using a rub on the front end of this smokin' process, but you will after its pulled. There are several...

THE MEAT: Brisket is that floppy part of the beef that hangs down under the cows neck and back toward their shoulder. It is a relatively inexpensive cut of meat and is very tasty when properly prepared. You can usually buy brisket with the "point/tip" on or trimmed. The point/tip is a larger end of the cut that is usually quite a bit thicker and fattier, thus making for a much larger piece of meat. I usually buy this cut because it is less expansive than the trimmed and because I have a plan for the point after my brisket...

Making smoked cheese is easy with the Big Chief Electric Smoker from Smokehouse Products. The low smoking temperatures of the smoker with its design makes it easy for anyone to smoke cheese at home.