Recipes

Pastrami

 

Pastrami Recipe  🍖🔥

Ingredients

 

Corned beef SilverSide

1/2 cup Black Peppercorns

1/3 cup Masterfoods Spicy Jerk Mix

Equipment

  • Mortar and pestle
  • Smoker
  • waterpan
  • your favorite smoking wood

Instructions

  1. Prep the Meat
    Soak you corned beef in water for 8 hours, changing and refilling the water every 4 hours to remove the salty brine.

  2. Make the Rub
    Grind 1/2 cup black peppercorns in a mortar and pestle to release the oils and aromas.

  3. Combine the Rub
    Add 1/3 cup Masterfoods Spicy Jerk Mix to the ground pepper and mix thoroughly.

  4. Apply the Rub
    Pat the beef dry and coat it evenly with the spice mix, pressing firmly so it sticks on all sides.

  5. Smoke the Meat

    • Place the beef in your smoker.
    • Start at 150°c (300°f) for the first 30 minutes.
    • Reduce to 100°C (212°F) and continue smoking for a total of 6 hours, or until the internal temp reaches 65°C (150°f).

  6. Wrap the Pastrami
    Remove from the smoker and wrap tightly in foil.

  7. Rest
    Let the pastrami rest, wrapped, for 45 minutes to allow juices to redistribute.

  8. Serve
    Slice thinly and enjoy!

Why This Works

  • Soaking removes excess salt for balanced flavor.
  • Freshly ground pepper gives a bold crust and aroma.
  • Spicy jerk mix adds depth and a unique twist, making your pastrami stand out.
  • Low and slow smoking ensures tenderness and a smoky finish.
  • Resting keeps your pastrami juicy and easy to slice.

 

 

 

Home made bacon

Smoked Bacon Recipe from Your Video 🥓🔥

Ingredients

 

Pork belly1

1 tsp Parsley1

1 tsp Crushed red chilies

1 tsp Lemon pepper

1 tsp Onion granules

1 Tbs Smoked paprika

1/2 cup Brown sugar1/2 cup

1/2 tsp Pink curing salt

Enough water  to dissolve ingredients 

 

Equipment Needed

  • Cutting board & knife
  • Ziploc bag or plastic container
  • Smoker
  • Paper towels

Step-by-Step Instructions

  1. Prepare the Pork Belly
    Unpack the pork belly and place it on your cutting board.

  2. Mix the Brine
    In a container, combine:

    • 1 tsp parsley
    • 1 tsp cracked chilies
    • 1 tsp lemon pepper
    • 1 tsp onion granules
    • 1 tbsp smoked paprika
    • 1/2 cup brown sugar
    • 1/2 tbsp pink curing salt
      Add enough water to dissolve everything and stir well.

  3. Cure the Pork

    • Submerge the pork belly in the brine, ensuring it’s fully covered.
    • Seal the container or bag and refrigerate.
    • Flip the pork belly every day for 7 days to ensure even curing.

  4. Prep for Smoking

    • After 7 days, rinse the pork belly under fresh water to remove excess brine.
    • Pat dry thoroughly with paper towels.

  5. Smoke the Bacon

    • Preheat your smoker to 150°F (65°C).
    • Smoke the pork belly for about 3 hours or until the internal temperature reaches 65°C (149°F).

Why This Recipe Works

  • 7-day cure: Deep flavor and perfect texture.
  • The spices and brown sugar adds a unique, bold flavor profile that sets your bacon apart.
  • You can also add maple syrup to this if you want maple bacon!
  • Low & slow smoking: Renders fat gently, making the bacon melt-in-your-mouth tender.

 

 

 

 

 

Bacon Wrapped Smoked Chicken Breast

Juicy chicken breast stuffed with garlic, bird's eye chilies, asparagus, sun-dried tomatoes, spring
onion, and bocconcini cheese, wrapped in streaky bacon, smoked low and slow, basted with
barbecue sauce, and finished to perfection. Moist, smoky, and bursting with flavor.

Ingredients


1 Chicken breast
2 cloves Garlic
1 Bird's eye chilie
2 spears Asparagus (jarred)
Sun-dried tomatoes
1 stalk Spring onion
Bocconcini (mini mozzarella balls)
4 slices Streaky bacon
4 tablespoons Barbecue sauce
Toothpicks Soaked in water

Equipment Needed

  • Cutting board & knife
  • waterpan
  • Smoker
  • Paper towels

Step-by-Step Instructions


Butterfly the Chicken Breast 5m
Place the chicken breast flat on a cutting board. Using a sharp knife, slice horizontally through the thickest part, being careful not to cut all the way through. Open the breast like a book to butterfly it.

Peel and finely chop the garlic cloves. Remove the stems and seeds from the bird's eye chilies, then finely slice. Roughly chop the sun-dried tomatoes. Trim and roughly chop the spring onion.
Lay the butterflied chicken open. Evenly distribute the chopped garlic, chilies, sun-dried tomatoes, and spring onion over the inside. Place
one asparagus spear and three bocconcini balls in the center of each breast.
Lay out two slices of streaky bacon per breast, slightly overlapping. Place the stuffed chicken breast on top and roll up tightly, ensuring the bacon covers the seam. Secure with soaked toothpicks to hold everything together.

Preheat your smoker to 150°C (302°F). Place a water pan underneath the cooking grate to help keep the chicken moist.

Place the bacon-wrapped chicken breasts directly on the smoker grate above the water pan. Close the lid and smoke for 40 minutes.

After 40 minutes, open the smoker. Brush the top and sides of the chicken generously with barbecue sauce. Close the lid and continue to
smoke for another 10 minutes.

After basting, smoke for an additional 10 minutes to allow the sauce to set and the bacon to crisp.

Remove the chicken from the smoker. Place each breast on a double layer of foil and wrap loosely, being careful not to pierce the foil with
toothpicks. Let rest for 10 minutes to retan moisture.

Unwrap the chicken, remove toothpicks, and slice with a sharp knife. Serve immediately.

CHEF TIPS
• Use thick-cut bacon for best coverage and moisture.
• Let chicken come to room temperature for 15 minutes before smoking for more even cooking.
• Try flavored wood chips (apple, hickory) for extra smoky flavor.
• Serve with a fresh salad or grilled vegetables.