Pastrami Recipe

The perfect balance of pepper and spice that is so juicy and tender. Use this as a sandwich meat or as a roast. Recommended to have in a Cuban sandwich or a Reuben sandwich  

Ingredients

Corned beef SilverSide

1/2 cup Black Peppercorns

1/3 cup Masterfoods Spicy Jerk Mix

Equipment

• Mortar and pestle
• Smoker
• waterpan
• Smoking wood

Step-by-Step 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.

Video link: https://youtu.be/VNrr-q95k7g

Home made bacon Recipe

This bacon taste 10 times better than the commercially made products you by from the shops. Cut it as thick or as thin as you like . Taste the amazing smoky flavors and feel proud that you made this bacon at home!

Ingredients

Pork belly

1 tsp Parsley

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:

3. 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.

1. 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.

1. Prep for Smoking

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

1. 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.

Pro TIPS
• This bacon is perfect on homemade pizzas cut into lardons .
• Let pork belly come to room temperature for 15 minutes before smoking for more even cooking.
• Try flavored wood apple or cherry for extra smoky flavor

Video link: https://youtu.be/LiF5f18DZDE

Bacon Wrapped Smoked Chicken Breast Recipe

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
• Smoking wood

Step-by-Step Instructions

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

1.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.

2.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.

3.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.

4.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.

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

6.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.

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

8.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.

Why This Recipe Works

• Juicy & Flavorful: Wrapping the butterflied chicken in bacon locks in moisture, keeping the meat tender while infusing it with smoky,  flavor profile.
• Bold Fillings: Layering garlic, chili, sundried tomatoes, cherry berries, and asparagus inside the chicken creates a sweet, spicy, and savory punch in every bite.
• Signature Smoker Finish: Using your smoker for 50 minutes (with a BBQ sauce baste at the end) gives the chicken a deep, authentic smoky taste that stands out from oven-baked versions

Pro 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 apple or cherry for extra smoky flavor.
• Serve with a fresh salad or grilled vegetables.

Video link: https://youtu.be/tz_oGaH2iu8

Pulled pickled pork Recipe

A mouthwatering pork juicy, tangy, and smoky masterpiece. .A creative twist on classic barbecue dish that is guaranteed to have you coming back for more, with easy-to-follow steps and delicious results that stand out from ordinary pulled pork.

Ingredients

1 Pickled pork

Your favorite bbq rub

a binder like mustard or hot sauce or oil to help the rub stick

Equipment Needed

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

Step-by-Step Instructions

3-2-1 Smoked Pork Ribs

A step-by-step guide to making tender, juicy, competition-style pork ribs using the 3-2-1 method:
3 hours of smoking, 2 hours wrapped, and 1 hour sauced. This method yields fall-off-the-bone
ribs with a beautiful smoke ring and layers of flavor.

Ingredients

1 kg rack Pork ribs
2 tbsp Canola oil
2 tsp Salt
2 tsp Black pepper
3 tbsp Barbecue rub
1 cup Apple juice
2 tbsp Margarine
2 tbsp Honey
2 tbsp Brown sugar
1/2 cup Barbecue sauce
Note: Sweet Baby Rays Honey Chipotle recommended

Step-by-Step Instructions

Preheat your smoker to 125°C (225°F).

1. Inspect the ribs for any remaining membrane on the bone side; remove if present. Trim excess fat if needed.

2. Rub both sides of the ribs with canola oil. Generously season both sides with salt and freshly cracked black pepper.

3. Coat both sides of the ribs evenly with your barbecue rub.

4.Wrap the seasoned ribs in foil or plastic wrap and refrigerate for 1 hour to let the flavors penetrate

5.Place ribs meat side down in the smoker. Smoke for 3 hours, spritzing both sides with apple juice every 30 minutes.

6.After 3 hours, remove ribs. Lay out two large sheets of foil. Place ribs on foil, meat side up. Spritz again, sprinkle a little more rub, dot
with margarine (3 pieces), drizzle with honey, and sprinkle with brown sugar. Flip and repeat on the other side. Wrap tightly in foil.

7.Cook Wrapped Ribs (2 Hours) 2h
Return the foil-wrapped ribs to the smoker, seam side up. Cook for 2 hours.

8.Carefully remove ribs from foil and place back on the smoker, meat side up. Brush generously with barbecue sauce. Close the lid and cook for 30 minutes.

9.After 30 minutes, brush with a second layer of sauce and cook for another 30 minutes to set the glaze.
Transfer ribs to a cutting board. Slice between bones and serve hot.

Why This Recipe Works

• The 3-2-1 smoking method builds perfectly tender ribs with a crispy, flavorful bark and juicy interior.
• Regular spritzing with apple juice keeps the ribs moist and infuses subtle sweetness throughout the cook.
• A simple seasoning blend of canola oil, salt, pepper, brown sugar, and honey strikes the ideal balance of sweet, savory, and smoky.
• Low and slow cooking breaks down collagen, guaranteeing ribs that fall off the bone every single time

Pro TIPS
• Let pork come to room temperature for 15 minutes before smoking for more even cooking.
• Try flavored wood apple or cherry for extra smoky flavor.
• Serve with some homemade Mac and Cheese. My Kimchi Mac and Cheese packs a tangy flavorful punch.

Video link: https://youtu.be/IptP3gVMbaY