Smoking, Curing & Jerky
Smoking times, food safety for smoked meat, and home-made bacon, jerky, biltong and beef sticks.
36 articles
How long does it take to smoke a Turkey
The favorite part of the year is definitely Thanksgiving. Yes, you read that correctly. Why? As a result, it is all about turkey. You may roast it the...
Can You Smoke a Turkey the Day Before?
Yes, you can smoke a turkey the day before. Here is how to cool, store and reheat it safely so it stays juicy, plus the mistakes that make it dry or...
How Long Does Smoked Meat Last?
A mouthwatering aroma and flavour await you when you bite into some smoky meat. Both of us are unable to do so. Even though we now have refrigeration to...
Smoking Tuna: A Smoked Tuna Guide
2024 Smoked Tuna Guide - whether you are a complete beginner or a seasoned professional, this guide will help you to get that mouth-watering smoked tuna...
Can You Freeze Smoked Tuna?
Yes, you can freeze smoked tuna for about 2 to 3 months. Here is how to wrap it, how long it keeps in the fridge first, how to thaw it and the best ways...
Smoked Cornish Hens
People love smoked cornish hens for their perfect size and easy cooking process! You can do a smoked cornish hen in just a few hours and they will turn...
How to make buckboard bacon from a pork butt
Traditional bacon is created from pork belly, but DIY cures may transform a cheap pork butt into delicious buckboard bacon. Make your homemade bacon now!...
How Long Does Buckboard Bacon Last?
How long homemade buckboard bacon lasts in the fridge and freezer, how to store it so it keeps its flavor, and the signs it has gone bad.
How To Make Bacon Jerky
In this guide I am going to show you how to make bacon jerky, the fun and easy way to make the most delicious stack ever created!
Why Is My Bacon Jerky Chewy?
Bacon jerky that is soft, chewy or greasy has usually not been cooked long enough to render the fat. Here is why it happens and how to get it right.
How is beef biltong different from beef jerky?
Snack cravings have increased dramatically in recent years. Indeed, the healthy snack business is expected to rise by a whopping $32 billion in the coming...
Why Is My Biltong Not Drying?
Biltong still soft and wet after days in the box? The usual causes are humidity, airflow and thickness. Here is how to fix it and how to tell when it is...
How to Make Beef Sticks at Home
Is there anyone who doesn’t like beef sticks? They are the most delicious, stacked source of protein and will last for a long time if they are preserved...
Biltong Chilli Bites
How to make biltong chilli bites at home: the cut, the vinegar and spice cure, how thin to slice, drying time and how to tell when they are ready.
Droewors (South African Dried Sausage)
How to make droewors at home: the classic coriander spice mix, fat ratio, casings, drying conditions and how to tell when your South African dried sausage...
Duck Jerky
How to make duck jerky from farmed or wild duck breasts: trimming the fat, a juniper and pepper marinade, heating to 165°F for poultry, drying times and...
Mushroom Jerky
How to make chewy, smoky mushroom jerky from king oyster or portobello mushrooms: slicing, a smoky soy and maple marinade, drying times and how to store...
Pork Jerky
How to make pork jerky safely at home: the best cut, slicing, a sweet soy and pepper marinade, heating to 160°F, drying times and how long it keeps.
Smoked Catfish
How to smoke catfish fillets: a quick brine, drying the surface, a Cajun rub, smoker temperature, the safe internal temperature and serving ideas...
Smoked Chicken Gizzards
How to smoke chicken gizzards so they turn tender, not rubbery: cleaning, seasoning, smoker temperature, braising in butter and broth and finishing them...
Smoked Duck Legs
How to smoke duck legs so the meat is tender and the skin crisps: an overnight dry brine, smoker temperature, the internal temperature to aim for and how...
Smoked Elk Roast
How to smoke an elk roast so it stays tender: choosing the cut, a dry brine, an herb and pepper rub, smoker temperature, when to pull it and how to slice...
Smoked Garlic
How to smoke whole garlic bulbs until soft and sweet, how to use smoked garlic, and how to store it safely so it does not become a botulism risk.
Smoked Goat Leg
How to smoke a leg of goat until it pulls apart: a chili and cumin rub, smoker temperature, wrapping with broth, the finished temperature and serving it...
Smoked Goose Breast
How to smoke wild goose breast: an overnight brine, a peppery crust, smoker temperature, the safe internal temperature and slicing it thin for sandwiches...
Smoked Lamb Neck
How to smoke lamb neck until it falls off the bone: whole neck or neck slices, a cumin and garlic rub, smoker temperature, wrapping and the internal...
Smoked Lamb Shanks
How to smoke lamb shanks until they fall off the bone: the rub, smoking then braising in red wine and stock, the temperatures to aim for and how to serve...
Smoked Octopus
How to smoke octopus so it is tender, not rubbery: simmering it first, how long to smoke it, searing for charred edges and serving it Spanish style with...
Smoked Pheasant Breast
How to smoke pheasant breasts without drying them out: a simple brine, bacon or butter for moisture, smoker temperature, the safe internal temperature and...
Smoked Quail
How to smoke quail: spatchcocking, a quick brine, smoker temperature and timing, the safe internal temperature for game birds and a sticky honey glaze.
Smoked Rabbit
How to smoke a whole rabbit without drying it out: brining, wrapping in bacon, smoker temperature, the safe internal temperature and how to portion it.
Smoked Scallops
How to smoke sea scallops: choosing dry scallops, garlic butter, smoker temperature, how long they take, how to tell when they are done and a bacon...
Smoked Turkey Necks
How to smoke raw turkey necks and braise them until tender: seasoning, smoker temperature, braising with onions and broth, timing and how to use them in...
Smoked Venison Backstrap
How to smoke venison backstrap so it stays tender and juicy: trimming silver skin, a simple rub, reverse searing, the internal temperature to aim for and...
Smoked Wild Boar Shoulder
How to smoke a wild boar or wild hog shoulder for pulled pork: brining, the rub, smoker temperature, wrapping, the finished temperature and safe handling...
Tuna Jerky
How to make tuna jerky at home with a soy, ginger and sesame marinade: slicing, safe drying temperatures, how to tell when it is done and how to store it.