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  1. smokeydokey

    Smoked Elves Ears....

    I went to my local Mexican market to pick up materials for a Christmas treat for a friends dog in the form of fresh pigs ears… Perhaps the ultimate puppy treat. After smoking them for about three hours in Apple wood at about 150°, I pulled them and clipped them to my clothesline to dry out in...
  2. smokeydokey

    Smoked Salmon Candy w/ Qview

     Happy New Year All! I have been smoking a lot of Salmon lately and have a recipe to share that I hope all you pescavores will like! I've tried a number of techniques and am pretty well set on this recipe as the one I'll stick to. I hope you try it and enjoy it: Smoked Salmon Candy 1 Cup...
  3. smokeydokey

    Apple cured Canadian Bacon w/ the Q-view- Part One & Part Two. Completed

    Hello All, My local grocery was having a great sale on whole bagged pork loins, and as it happens, the wolverines I call my family, wiped out my Canadian Bacon cache over the Holidays. I have always done my Canadian Bacon similar to my Buck Board Bacon and Belly Bacon, Dry cured, but finished...
  4. smokeydokey

    ABT's... or ACP's?

    I have looking at ABT's with great interest since I have been on this site. Being a good New Mexican boy, I am not crazy about jalapenos, and am more partial to New Mexican Green chile when it come available in the fall (like now!). Since there seems to be no right or wrong ingredient list, I...
  5. smokeydokey

    Cast Iron vs. Mild steel for a griddle... Opinions please

    Hello All, I have been a fan of cooking on a cast iron griddle over a hot fire for some time. My CI griddle is old, and only about 10" in diameter. When I do this, I cook over a very hot coal and wood fire in my 22' Weber. I would really like about an 18"-19" diameter cast iron griddle, but...
  6. smokeydokey

    Easy Caesar dressing ( and 3 others w/ same base)

    Hello All, I made my go to dressing last night, and neglected to shoot any photos... But jeez, it's dressing! We LOVE Caesar salad from scratch, but it is frankly kind of a pain in the neck, so I make a base that I refrigerate for up to a couple of weeks, and add in an egg and some Parmesean...
  7. smokeydokey

    Caldito de Cabrito Ahumadoro (smoked Goat Green Chile Stew)

    Caldito de Cabrito Ahumadoro (Smoked Goat Green Chile Stew) Whenever the Green Chile crop would come ripe in New Mexico, you could count on my mom making her Caldito, or “little stew”. Perhaps the most basic of New Mexican dishes, it involves first and foremost, Green Chile, Potatoes...
  8. smokeydokey

    My first stab at Rolled Shoulder, or Buckboard Bacon

    Hello All, Here is my first run at Buckboard Bacon. I also rolled and tied some, so I guess that may be called Rolled Shoulder Bacon? I have made numerous batches of belly, canadian and Jowl bacon, all with varying levels of success while I learn what flavor profiles suit me. For bellies and...
  9. smokeydokey

    Cedar Plywood coldsmoker attachment for my Master Forge

    Hello All, Another rookie misstep by yours truly. I posted a Qview of a cold smoker attachment I fabricated for my Master Forge Propane smoker, and posted it in No mans land instead of here where it belongs. Hope you may find it of interest. It's made of T-111, a cedar exterior plywood...
  10. smokeydokey

    Buck Board Bacon IT Question

    Hello All! I'm hoping to get a little guidance here. After all the rave reviews about BBB, I decided to take the plunge, which I have, documenting as I go along so I can render a post. A question popped up in my mind though, and it's giving me a headache. I have my shoulders all cured and...
  11. smokeydokey

    Amish Mustard Eggs

    A while back I was casting about for a good pickled egg recipe, which I ended up making, and am still working through. Big Casino was kind enough to pass along this link for Amish Mustard Eggs from LisaCSCO...
  12. smokeydokey

    5-2-1 Pastrami with Q-view

    5-2-1 Pastrami I had been wildly anticipating the arrival of the St.Patty's Day Corned beef sales waiting to try the making of my first pastrami following what I thought were some rather simple instructions found here on the site. After reading several recipes, I thought all I had to do was get...
  13. smokeydokey

    Annexed Cold smoke box for my Master Forge

    Hello All! I am way behind on my posts, but I have been shooting pics as I go along, and I will start posting as I have time. I built a cold smoking box this winter that turned out pretty well, and I'd like to share my Q-view with you. I have a Master Forger vertical Propane smoker from...
  14. smokeydokey

    Pickeld Egg safety question

    Being a good southern girl, Ms. Smokey Dokey has a thing for pickled eggs. So self defense purposes, I am forced to eat them as well, and have developed a taste for them. I figure if I can cure and smoke bacon, I can surely pickle an egg. I cruised the site and found many interesting recipes...
  15. smokeydokey

    How to best cure Canadian Bacon using Cure 1 ?

    Hello All, I have made CB a couple of times using Tender Quick, dry curing one batch, and doing the same thing to the the second, but splitting the batch, finishing half the last couple of days in apple juice. Both were excellent, the ones with apple juice finishing up about 20% plumper and...
  16. smokeydokey

    Papaya brined Gamehens

    What is life without experimentation? Dull in my opinion. Here is a little experiment done on some little birds conducted in my little smoker... i hope you like: I bought a dozen 22 oz gamehens at the old Costco, and defrosted them over 2 days in the fridge. Once thawed, I made a brine of 1...
  17. smokeydokey

    My Second Salmon Smoke...Success! With Photographic evidence!

    Hello All! My first run at salmon tasted OK, but I kind of dried it out. Salmon Jerky is fine, but I like it a little moister, so here is a run down of my second try: I got skinless fillets of farmed Atlantic Salmon at Costco. My brine consisted of: 4 cups Apple Juice 1/2 cup Kosher Salt...
  18. smokeydokey

    I misposted this... Sorry!

    Hi All, I was so excited about posting my first Qview, I just now realized that there was a bacon forum, and I had post this in "pork" For all you bacon fans, I posted a twist on the BLT using Collard greens in place of lettuce, here is the link if you care to peek. Thanks! SmokeyDokey...
  19. smokeydokey

    BLT with a Southern Twist... Now a BCT

    As a newbie here, I want to thank all of you for all the great advice you so willing share. It has really made a difference, and sped up the learning curve considerably. I would like to give back now by sharing with you. We live in Phoenix and have the great fortune of have 2 growing seasons...
  20. smokeydokey

    How long will smoked fish keep?

    Hello All, I'm about to smoke a variety of brined fish, which I plan to Kryovac after the smoking process. I would like to send some to family around the country, but am not sure if it is safe or not. While it is winter, I'm thinking I may be OK, but I don;t want to bump off any relations with...
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