Tagged with 'curing'

If you're a fan of traditional brisket pastrami, you're going to LOVE Beef Short Rib Pastrami. It's time to level up!

There are a number of ways to smoke salmon. You may be familiar with the fully cured smoked salmon, like lox, that you find on bagels or cured platters. It’s dense, often salty and fully cured and safe to eat without cooking with heat. There is also the option of hot smoking fresh salmon with little more than seasoning on the surface of the fish to affect the final product. This recipe, however, lives somewhere in between. By giving the salmon a quick cure, you can force flavors into the flesh while pulling some water out and concentrating the flavors. The fish is not fully cured, so we finish it on the grill, which imparts smoke flavor and makes the fish safe to eat. The end product is flavorful, tender, juicy and quite versatile. Partially cured Hot Smoked Salmon is great served hot off the grill or cooled and eaten on salads, sandwiches or as a snack.

Check out this smoky spin on one of our favorite French classics. This Smoked Duck Confit, cold smoked and cooked on the Yoder Smokers Pellet Grill, has an incredibly velvety texture and wonderful salty herbaceous flavor!

Chef Tom smokes up some classic Venison Summer Sausage with a mixture of 2/3 venison and 1/3 beef fat. Using these LEM seasonings makes sausage making incredibly simple, and they’re a great jumping off point for making a sausage just the way you like it. Enjoy!

Chef Tom cures a fresh bone-in ham before smoking and finally glazing it to finish. Give this recipe a shot and let us know what you think!

With a little patience and just a handful of ingredients, you could be enjoying your very own homemade bacon at a fraction of the price that you’re paying for the store bought stuff. The best part? The endless options for customizing your bacon. But let's start with the basics. Read on, if you’re ready to take your bacon to the next level!

If you're looking for fun and creative ways to use your pellet smoker, this is a really cool one. We saw this over on TastingTable's website and had to give it a try ourselves. The Italian delicacy bottarga, is made of salted, cured fish roe, most often of the grey mullet which is found along coastlines. Of course, here in the middle of America, there is no egg more accessible than the chicken egg, so the choice to cure the yolk for the same effect makes total sense to us. The process is lengthy, though uncomplicated. It's a really fun little experiment that yields a new smoky, salty condiment to top your pasta, salads or breakfast dishes.