Smokehouse Recipes

Use any of the following harder cheeses: cheddar, jack, Swiss, beer, etc. Section into cubes approximately 1-1/2 inches thick. Place the cheese cubes on wire grills or plastic hardware cloth and smoke in the "cool box" technique (see instructions below) with 1 pan full of hickory flavored wood chips (about 50 minutes). Cover and allow cubes to set for an hour at room temperature before serving. Cut cubes into halves or quarters at a fancy angle for unique color shadings. Use smoked cheese in your favorite spreads or cheese balls. Softer cheeses may be left in larger sections and wrapped...

Smoked bread and cracker crumbs make excellent meat coatings for fried chicken, chicken fried steak, fried shrimp, fried fish, and more. Using a fine screen like the Drying Screens by Smokehouse Products on the grills of your smoker, spread the stake bread or crackers evenly and in one layer only. Smoke for 10 minutes only using alder, apple or hickory flavored wood chips or wood chunks. DO NOT OVER SMOKE, as the bread absorbs smoke quickly and tends to become bitter when too much smoke is applied. When smoked to your taste, simply crush with a rolling pin, or leave...

Grilling with wood planks, or plank cooking, can be done in three easy steps. Begin with an Alder or Cedar Wood Grilling Plank by Smokehouse Products. Each package contains 3 planks that will add delicious wood smoke flavor to everything you grill or barbecue! The planks also make a great gift for the Grill Master at your house! Choose the Alder Grilling Planks for a light, sweet flavor for poultry, fish, pork and vegetables. Our Cedar Grilling Planks impart a deep, smooth flavor perfect for fish, beef and pork. 3 EASY STEPS: Soak the wood grilling plank in water for...

The mountain men that relied on jerky as an everyday food would never have thought that today's jerky would bring over $10 per pound in the grocery store. The long-lasting munchin' flavor of jerky is still as popular as it ever was. Whether it's on a fishing or hunting trip, skiing at the mountain or watchin' a good TV show, we never seem to be able to get enough smoked jerky. You can't buy venison or buffalo meat, but it's easy to make mouth-watering beef jerky at home. The following is an excellent recipe for not only beef, but elk,...

WHAT YOU'LL NEED: 1/3 cup sugar 1/4 cup NON-IODIZED salt 2 cups soy sauce 1 cup water 1 cup red wine 1/2 tsp onion powder 1/2 tsp pepper 1/2 tsp garlic powder 1/2 tsp Tabasco sauce 10 lbs. preferred choice of meat   Mix all of the above ingredients (excluding the meat) to make the marinade/brine mix for your preferred choice of meat. Then trim all fat from meat and slice with the grain about 1/4" to 1/2" thick. The meat slices nicely when semi-frozen, or your butcher can slice it for you. Place meat in the cool marinade and...