Hinkle Daniel - Essential Smoker Recipes Bundle: TOP 25 Texas Smoking Meat Recipes California Smoking Meat Recipes that Will Make you Cook Like a Pro

(ready in about 6 days | Servings 4 pounds bacon)

Ingredients:

• 4 pounds raw pork belly
• cup brown sugar, packed
• cup sugar-based curing mixture
• 1 gallon cold water
• 1 (10 pound) bag charcoal
• Hickory or apple wood chips

Directions:

1. Using a 2 gallon container, combine the brown sugar, water and curing mixture. Submerge pork belly in mixture. Weigh down any meat that rises using a dinner plate/ Refrigerate covered for six days.
2. Light the charcoal using an outdoor smoker. Soak the wood chips in a large bowl of water. Once temperature of smoker reaches 140-150 degrees F, the coals are then ready. Smoke the pork belly meat for approx. 6 hours, replenish the wood chips every hour during the process. Chill in refrigerator. Slice and serve fried.

(ready in about 10hours | Serving 6)

Ingredients:

• 15 pounds charcoal briquettes
• 2 pounds hickory wood chips
• 1 cup bourbon whiskey
• 1 (4 pound) rib roast, bone intact
• cup steak seasoning

Directions:

1. Start 10 pounds of charcoal, torpedo style smoker. Start a hot fire, fill secondary pan with cold water and allow coals to turn white. Soak hickory chips in bourbon. Rub roast with the steak seasoning, ensuring that all surfaces are coated.
2. Once the coals are ready, place the roast on the top grate. Throw numerous handfuls of soaked hickorychips into the fire, close the lid. Check fire regularly every 45 minutes, add more charcoal to keep flame alive. Cook for 8-10 hours, meat should be 145 degrees F in the center once finished.

(ready in about 13 hours | Servings 6)

Ingredients:

• 2 pounds steelhead trout fillets
• 2 tbsp. olive oil
• 4 chopped garlic cloves
• 1 tbsp. dried rosemary, crushed
• 1 cup sugar-based curing mixture
• 1 quarter of water
• Ground black pepper
• 1 pound alder wood chips, soaked in wine or water

Directions:

1. Rinse fish fillets and place in shallow (preferably glass) baking dish. Drizzle oil over the fish and season with rosemary and garlic. Rub seasonings well into the fish. Cover and chill overnight
2. Dissolve curing salt in water and pour into shallow dish, fish intact. Allow to marinate for 15 minutes.
3. Prepare the smoker to operate for 4 hours on slow burn, use charcoal. Temperature should be at 150 degrees F prior to cooking.
4. Transfer fish from brine and cover each piece with aluminum foil, season with pepper for tasting. Place each piece onto rack and sprinkle soaked wood chips over the coal. Cover and smoke for 2 hours, replenish if required.
5. Increase temperature to 200 degrees F and continue to smoke until internal temperature of fish reaches 165 degrees F. Remove from smoker, rest for 20 minutes and serve.