Assorted Smoked Meats
Apr 14th, 2008 by Paul
With plans to fire up the smoker I headed down to a local bulk butcher. I went straight to the cheap cuts and started grabbing meat. First up was a big chunk of pork, I had plans for some lamb, but they didn’t have any shoulder. I then picked up some sausages that were marked down, and a whole chicken as well. Finished by grabbing some marked down beef ribs, and a jar of ‘cajun’ spices.
I got the smoker to a warm 100 Celcius and prepared the meats. At various points during the process I added Hickory chunks, and mesquite as well.
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Pork
I peeled back the skin flap back off the pork and gave it a good rub over with the cajun mixed with brown sugar, then put the flap back over and rubbed it as well. This went into the smoker right away as it would take the longest to cook.
This stayed in the smoker all day, and turned out like this :-
Sausages
The sausages were simple, I just dumped them in a tray and rubbed them all over with sweet paprika.
They went into the smoker for about 2 hours in total.
Beef Ribs
The beef ribs got a good coating in Cajun Seasoning and then was smoked for about 3/4 of the time the pork was.
Chicken
While the rest was in smoking I brined the chicken in salted water, beer, and maple syrup. I then marinated it in Nando’s Peri Peri sauce.
Not long after the sausages came out the chicken went in. After about an hour I poured off the excess marinade, and used a tray of coals to try and crisp up the outside a bit.
