Smokehouse Recipes

This recipe will give you good results when smoking the following nuts: Almonds Brazil Nuts Canned Mixed Nuts Cashews Peanuts Roasted Chestnuts Walnuts Spread the nuts on a fine screen or on aluminum foil pierced with many holes. Smoke for 1 pan full and not more than 1 hour with your favorite flavor of wood chips by Smokehouse Products. Like cheeses, with too much smoke, nuts will take on a burned, sooty flavor. To apply salt before smoking, soak the nuts for a few minutes in a light saline solution. Drain them and then your ready to smoke. For a...

WHAT YOU'LL NEED: 1 cup dry bread crumbs (smoked) 3 cups milk 1/2 cup finely chopped onions 2 Tbsp. butter 2 lbs. smoked ground beef 2 eggs 2 tsp. salt pepper to taste butter for frying Start by smoking your ground beef. Spread your ground beef in a shallow pan or on a fine screen (preferably) and place in your pre-heated and smoking Big Chief, Little Chief or Mini Chief Electric Smoker for 20 minutes. Our Drying Screens by Smokehouse Products are perfect for smoking ground beef or jerky, and easily cleans up in the dishwasher. Hickory or Alder Wood...

How to make smoked sausage using the Smokehouse Products Sausage Kit which includes seasoning of your choice, sausage casings, plunger and tube, and salt cure (if needed). Use your Big Chief or Little Chief Electric Smoker to smoke your sausage or any other smoker, or cook them in the oven, grill or other device.

Get ready to enjoy some homemade chipotles and smoking jalapenos! The smokey spice of the chipotle makes them my favorite flavor addition to almost any dish. This obsession has lead to a quest for the perfect smoked jalapeno created at home. The ideal chipotle will start with homegrown jalapenos fresh from the garden. Firm, ripe chiles are the best choice. You may use either red or green jalapenos, but the red jalapenos have a better flavor. If there are holdes or soft spots in your jalapenos, save them for fresh uses where you can slice out the affected areas. Cut...

Grab yourself two dozen chicken drumsticks. Place the drumsticks in a brine solution containing 1/2 cup canning salt and 1/2 cup sugar dissolved in 2 quarts cool water. Refrigerate overnight or 8 to 10 hours. Additional seasonings such as garlic, red pepper, and others can also be added to the brine solution. Drain the brine and rinse the drumsticks in cool water. Pat the drumsticks dry with paper towels. Place the drumsticks in your electric smoker (IE. Big Chief, Little Chief or Mini Chief Electric Smoker) and smoke using Apple Wood Chips for three hours. This will take 3 heaping...