HOW TO MAKE APPLEWOOD SMOKED BACON RECIPES

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APPLEWOOD SMOKED CHICKEN RECIPE | THE NEELYS | FOOD NET…



Applewood Smoked Chicken Recipe | The Neelys | Food Net… image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Total Time 2 hours 30 minutes

Prep Time 10 minutes

Cook Time 1 hours 20 minutes

Yield 2 servings

Number Of Ingredients 12

1 teaspoon salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon garlic salt
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tablespoons brown sugar
1 whole chicken, halved
Applewood chips for smoking, as needed

Steps:

  • In a medium size bowl, mix together the dry ingredients. Rub the seasoning over the both halves of the chicken. Cover the chicken with plastic wrap and place in the refrigerator for 1 hour.
  • Place wood chips in the smoking tray of the grill. If you don't have this option you can make a packet out of aluminum foil and punch a few holes in the top of it with a fork and place directly on the hot coals.
  • Place the chicken on a hot grill over medium-heat with the meat side down. Grill over the wood chips for 1 hour and 20 minutes. Cover, this will keep in the smoke and to prevent oxygen from igniting the smoking wood. After 30 minutes turn the chicken to its opposite side. The juices near the bone should run clear.

HOW TO MAKE CANADIAN BACON AT HOME | NORTHWEST EDIBLE LIFE



How To Make Canadian Bacon At Home | Northwest Edible Life image

Provided by Erica

Number Of Ingredients 11

1 gallon water
6.4 oz salt (This is 1-1/4 cups of the Diamond Crystal brand Kosher salt I use)
40 grams / 3 tablespoons pink salt (6.25% sodium nitrite curing salt)
1/2 cup maple syrup
1/2 cup sugar
8 garlic cloves, peeled and rough chopped
4 fresh or dried bay leaves
1 tbsp dried thyme, or a generous handful of fresh thyme
1 tbsp whole black peppercorn
Juice of 2 lemons
1, 8-to-10 pound pork loin

Steps:

  • Combine all the brine ingredients in a large, non-reactive pot. Stirring occasionally, heat the brine over medium heat until the salt and sugar are fully dissolved. Let the brine cool, then pop it in the fridge to chill.
  • While your brine is chilling, trim the pork loin of any excess fat and slice in half to form two, 4-to-5 pound cylinders. Put each piece of pork loin in a heavy duty, gallon-size freezer bag. Divide the brine and the aromatics evenly between the bags, squeeze out excess air and seal the bags well.
  • Brine the pork in the the refrigerator for 3 to 4 days, flipping the pork periodically to ensure an even brine.
  • Rinse and dry the pork, then allow to dry to form a pellicle.
  • Hot smoke the pork at 200 degrees until the internal temperature of the pork reaches 150 degrees.

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