I love smoked cured sausage but it is so high in fat. At least the stuff I make myself is a little lower in salt and fat.
Andouille is made in different ways in countries around the world. My recipe is based on a Cajun style adjusted for my mild Canadian taste buds. It is moderately spicy with a nice onion, garlic finish.
If you would like to see more details on how I made it, you can seem my post on the Smoking Meat Forums. Continue reading Canadian Andouille
This was originally posted on November 22, 2013. It is being reposted due to a catastrophic back up failure by my web host.
This dish is not technically a ham. A ham comes from the shank portion. However it tastes, looks and cooks like a ham. Continue reading Smoked Picnic Shoulder
This post was originally posted on November 19, 2013. It is being reposted due to a catastrophic back up failure by my web host.
We had a birthday this month. I took the opportunity to smoke my first turkey dinner. I posted my efforts in Smoking Meat Forums. The link is:
Smoking a turkey was a fun project. It is definitely a different way to prepare the bird and took longer. However, it is nice to have a different way to prepare it. Continue reading Winner, Winner, Smoked Turkey Dinner
This was originally posted November 16, 2013. It has been reposted due to a catastrophic back up failure by my web host.
When I retired, I purchased a Bradley Smoker. I have really enjoyed it. As I got used to using it, I had to try my hand at Montreal Smoked Meat. I love going to Schwartz’s when I go to Montreal and what they call Montreal Smoked Meat in the supermarket is not even close. Continue reading “Healthy” Montreal Smoked Meat