128 smoked cured Recipes

chicken fat or 1/4 cup pork fat or 1/4 cup beef fat or 1/4 cup margarine, chopped onions, chopped celery, chopped green bell peppers, chopped tasso (preferred ) or 1 1/2 cups other smoked ham (preferably cure 81, see note), chopped andouille smoked sausage (preferred ) or 1 1/2 cups any other good smoked pork sausage, such as polish sausage (kielbasa, see note), tomatoes, peeled and chopped, tomato sauce, bay leaves, chef paul prudhomme meat magic seasoning, minced garlic, chef paul prudhomme magic hot pepper sauce, uncooked rice (preferably converted), hot basic pork stock or 2 cups chicken stock or 2 cups water

ground venison, sugar-based curing mixture (such as morton quick cure), white sugar, cracked peppercorns, mustard seed, ground black pepper, garlic powder, onion powder, hickory-flavored liquid smoke, salt

ground beef (or 5 lbs ground meat combination-see note above), curing salt , rounded, mustard seeds, fresh coarse ground black pepper, garlic powder or 2 1/2 tsp garlic salt, hickory smoke salt or 1 tbsp liquid smoke

shredded extra-sharp cheddar cheese, room temperature, shredded monterey jack cheese, room temperature, mayonnaise, room temperature, cream cheese, room temperature, jarred diced pimento pepper, drained, bread and butter pickle juice, horseradish, yellow mustard, salt, black pepper, mayonnaise, honey, shredded cabbage, thick-cut apple wood smoked bacon, ground chuck, cured and smoked country ham, finely chopped (or chopped in a food processor), kosher salt, fresh ground black pepper, hamburger buns, potato chips

extra-sharp cheddar cheese, shredded, at room temperature, monterey jack cheese, shredded, at room temperature, mayonnaise, room temperature, cream cheese, room temperature, bread and butter pickle juice, horseradish sauce, yellow mustard, mayonnaise, honey, cabbage, shredded, thick-cut applewood smoked bacon, ground chuck, cured and smoked country ham, finely chopped (or chopped in a food processor), kosher salt, fresh ground black pepper, potato hamburger buns, split, potato chip, crushed (preferably plain flavor , kettle-cooked)

sugar-based curing mixture (such as morton tender quick), white sugar, cayenne pepper, onion powder, garlic powder, water, pork butt roast, ground mace, garlic powder, onion powder, smoked paprika, dried sage, dried thyme, honey

elk meat, ground, pork, ground, water, liquid smoke, garlic salt, mustard seeds, onion salt, meat curing salt, pepper

beef brisket, chili powder, garlic salt, lemon pepper, table salt, curing salt, celery seed, liquid smoke, worcestershire sauce, soy sauce, seasoning salt, onion powder

lean ground venison or beef, salt, monosodium glutamate (msg), hot pepper sauce, sugar-based curing mixture (such as morton tender quick), water, hickory-flavored liquid smoke, garlic powder, pepper

ground beef, sugar-based curing mixture (such as morton tender quick), mustard seed, garlic powder, cayenne pepper, red pepper flakes, salt, hickory-flavored liquid smoke

water, meat curing salt, liquid smoke, onion powder, lean ground beef, cracked black pepper, celery seed, garlic powder, nutmeg, black pepper

navy beans, cold water, thick sliced hardwood smoked bacon , do not use sugar cured or apple wood smoked bacon, chopped yellow onion, to your tastes, dark molasses, salt, ground black pepper, prepared yellow mustard, apple cider vinegar

ground chuck or 2 lbs hamburger, tender cure curing salt (a curing salt...other brand ok, too!), liquid smoke, mustard seeds, fresh coarse ground black pepper, garlic powder or 1/2 tsp garlic salt, water, jalapeno powder (or other strong pepper mix,dry)

raw or cooked sauerkraut, goose fat or lard, onions, chopped, dessert apple, peeled, cored, and sliced, unsmoked lean bacon, canadian bacon, smoked pork loin, smoked pork sausages, juniper berries, salt and pepper, dry white wine, waxy potatoes, cured pork chops, frankfurters, schnapps or gin, dijon mustard , for serving

fresh or jarred sauerkraut, unsalted butter or duck, chicken, or goose fat, apple-cured bacon , cut into 1/2-inch thick slices, yellow onions, peeled and sliced, fresh thyme, bay leaves, black peppercorns, juniper berries, lightly crushed, head garlic , split in 1/2 crosswise, ham hocks, scored, chicken stock, dark or amber beer (recommended : abita amber), andouille or garlic sausage, kielbasa, or knockwurst, cut into 3-inch lengths, bratwurst or veal sausage, cut into 3-inch lengths, boneless smoked pork chops (or 8 very small ), creole, whole-grain , or dijon mustard, for serving

beef short rib (2.5 lb after deboned), kosker salt, pink curing salt, ice water, mustard, paprika, coriander, black pepper, pressed garlic, corn syrup, liquid smoke

wet cured , smoked ham, about 5 to 7 1/2 lb, light brown sugar, coarse grain mustard, ground allspice, prepared mustard, prepared horseradish

ground pork (plain pork, not sausage), water, tender quick or sugar cure, liquid smoke, onion powder, coarse ground black pepper