Last night we had some family over for dinner and I thought about this recipe idea. I made a few adjustments and whipped up the glaze (also called a mop) just before putting the ham on the BBQ. The initial review of the sauces smell and flavor was a bit lackluster by my wife, who thought the experiment should wait for a dinner without company. I, however being as stubborn as any mule within sight, went forward with the plan. I thought the sauce was perfect and loved the aroma.

The ham was a Butt half ham weighing about 9 pounds. I laid the ham on the BBQ with the cut side pointing to the side. A person could put the cut side down but I thought that would dry the ham out more. All of the other sides have been through the smoking process already and are able to withstand the heat without as much moisture running out into the flames. Since this is a fairly large piece of meat, I used an indirect cooking method. My BBQ has two burners, so I placed the ham over one burner and used the other to provide the heat. If you don’t have that option make sure you turn the meat two or three times during cooking (Not a bad idea anyway). If you are using briquettes, try to keep the pile to one side and the meat on the other. The downside of cooking such a large piece of meat is that the bottom gets the most heat through the whole cooking process. It could be a bit overdone on one side if you don’t have some way to shield it.

Here are the ingredients:

• 1/4 cup water ( just enough to dissolve to dry ingredients)
• 1 cup Brown Sugar
• 1 cup Mustard (I used a spicy deli variety)
• 1/4 tsp Cloves (ground)
• 2 Tbs Honey (optional)
• 1 tsp Garlic powder or 1/2 clove of Garlic (optional)
• 1 tsp Horseradish (optional)

In a small sauce pan bring the water to a boil and add the brown sugar and spices. After stirring these in and bringing it back to a boil add the mustard. Give it a few minutes to simmer and the mop or sauce is done. Take it and the ham to the preheated grill. Place the ham on the grill and mop down the ham with the sauce. Use a basting brush or your hand to apply the sauce (have a towel handy). Close down the lid and let it cook. Your target cooking temperature is 325 or so, although mine was more like 375 for most of the cooking time. I use a meat thermometer to gauge its progress. The internal temp should be 160 plus and on the 9 pound-er I cooked, this took 4 1/2 hours. The ham should also be mopped with sauce at least 3 times during the cooking process to keep the outside moist.

Our ham turned out very good, even my wife liked the finished product. I kept some of the mop so that it could be used as a sauce on the ham at the table. The outside does dry out a bit but the inside was juicy and tender as could be. It was a big hit. Thanks to Seriouswriter for pointing me in the right direction. It worked great.

Good luck with your next ham dinner. Let me know how you adjusted this recipe for your tastes.

Some people like to make their own or are curious what it takes to make tasty sausage. So here we go, a short tutorial on this breakfast treat.

First you need trim with enough fat content. Roughly 30 percent. The range for acceptable fat content is fairly flexible but it is necessary to have some fat in sausage. It adds to flavor and texture as well as allowing the meat to hold together in patties for cooking. This isn’t like ground beef where you can select extra lean grind at about 7 percent and get a good result. I would guess anything below 20 percent would be unsatisfactory for most people.

Second you need seasoning. These seasoning can be mixed by your own hand or you can use a good premix. I hope to have list of seasonings you can mix for your own sausage before too long. For now I will give you a couple of good options. For breakfast sausage All American Seasoning has a seasoning for breakfast sausage that has been the standard for meat rooms around the West for decades. It can be a little difficult to come by though. They don’t sell retail. You can find it at meat markets that use the mix. Otherwise there are more brands of seasoning available than I could list. Zach’s have a long list of sausage seasonings as do Vecchi’s. For breakfast sausage, you are looking for country style sausage seasoning. This is a seasoning featuring sage and other spices. There are also fine Italian seasoning available from these outfits. The meat and the process are the same for these two varieties.

Once you have selected your desired flavor there will be a ratio of seasoning to meat. For example 1 lb of seasoning per 25 lbs of meat. For most seasonings I prefer to add a bit extra seasoning. About 5 to 10 percent. The limitation is the salt in the seasoning and how spicy you want your sausage.

• First, I add the spice to the meat spreading it out fairly evenly.
• Second I grind the meat and spice mixture with a course plate.
• Third, I add a little water to the ground meat and mix by hand. The amount of water varies. The meat should be able to absorb the water, so don’t get carried away. If you are running the sausage through a stuffer to make links you will want to add a bit more water.

That’s it. You’ve made sausage. Fry it up or freeze it for another day.

So here we go.

First of all, I am most familiar with using a brine to cure and flavor the meat. In a bit of research about what is out there I see quite a few recipes from people that are not worried about using a cure, in addition to salt, for low heat cooking. I think this is a bit risky, especially on poultry and fish, unless you are using a fairly high salt content by today’s standards. In ideal circumstances there would be no problem, but if the meat has a higher bacteria count than normal (maybe Earl at the plant got a bit careless when moving Porkchop to the breakdown area and dropped her on the floor, giving her an unintentional marinade in unmentionables or perhaps you were distracted as you were getting the ham out to put it down in the brine and the game you gave up on became a higher priority than that special project that got a bit warmer than intended before brining) you may wish you Had upped your protection. Point is that a cure is a great insurance policy against the unknown without having to make your brine too salty. The low heat cooking process is a more favorable environment for bacteria than a normal cooking process. The meat will spend twice as long in the ideal range for bacterial growth. So I recommend incorporating a cure in any Low Heat Cooking.

The original cure used in this process is salt. However we have other preservatives we can use, so the level of salt needed is lower and more a factor of taste than necessity. These other preservatives are the dreaded Nitrites, Nitrates, and Phosphates we spent a decade or more fearing. When the big studies were conducted to put the nails in the coffin of preservatives like these, the scientists were red faced to report that there were no links between these preservatives and health problems. In fact they found that there may be some health benefits from them. So when putting together a recipe, I recommend including a cure with your other ingredients or substitute a mix like Morton’s Tender Quick. It includes salt, sugar, nitrites, and nitrates. You use a 1:4 ratio of Tender Quick to water by volume. The directions say 2 cups of Tender Quick to 8 cups of water.

Hot Smoking Similar to Barbecuing but generally done at slightly lower temperatures. Smoke can be used for adding flavor.

Kippering Devised in particular for fish, this process relies on both the curing and cooking of meat. Smoke here is also used as a flavor enhancer.

Cold Smoking The process involved the use of smoke to preserve meat. Today, cures are used to help kill bacteria and parasites. Some people will also use a period of time (3 or more days) in the freezer to eliminate parasites, especially from fish. The cure alone only slows the growth of bacteria.

If I tried to include all of the different sources that contributed to all the ways of smoking meat, we’d have a book or two not a recipe.

That having been said, how about a recipe for something.

First, a good recipe for brine.

• 1 gallon water (Hot)
• 1 cup salt
• 1/2 cup brown sugar
• 1/4 cup whole cloves (ground cloves are fine)
• 1/4 cup ground nutmeg
• 6 cinnamon sticks ( ground is fine, but I don’t have an amount for you, My guess 1/4 cup)
• 1-2 oz of liquid smoke (2-4 Tbs)

The original recipe calls for boiling the mixture. I combined the ingredients I used very hot water out of the tap and mixed it until the ingredients are dissolved as much as possible. If the ingredients aren’t dissolving as much as you would like, boil the brine for 20 minutes or so. Either way make sure the brine is cool or even cold before putting the meat down into it.
I adapted this from About.com And is by Derrick Riches.

I used this recipe because it is the most similar I have found to the recipe we used in the Smokehouse ( Yes, I added and subtracted a bit). The ingredients we used were only available commercially. This recipe does not include any cure, so here are some options. Add 1-2 oz of Tender Quick to the recipe or find a cure with no salt and follow the directions or substitute Tender Quick for the salt and the sugar.

Anytime you are making a brine or marinade you should be able to sample it and get an idea if the ratios are right. It will always be too strong to call tasty but it will give you an idea.

As far as time in the brine, that will vary a lot depending on the type of meat. Something small (A cut of chicken or a fillet of Salmon) can be cured in 8-12 hours. Something large (A Ham) may take 7-10 days. Also anything thicker than 2 inches should have brine pumped into it. We use, shockingly enough, a brine pump for this. It is a giant syringe like device, but with a needle about the size of a large nail, only longer. No you won’t want any flu shots with this. You pump it up like a beach ball and put it down in the brine. This is handy and recommended on hams, shoulders, and even loins.

After the meat is cured, you need to rinse it. For the large cuts, 1 1/2 - 2 hours under running water. It doesn’t need to be running at full tilt, just a light flow around it. In the meat business we use a sink that over flows into another sink, so the meat is immerse. You can use a container that can overflow into you kitchen sink or (raised eyebrow time) a container set in the bath tub overflowing into the tub. (There go the brownie points with the wife) You get the idea, use your imagination and have some good excuses ready.

And finally, you cook it up. An oven will work fine. Set it at about 225 and figure on 6 hours although it could take 8. A meat thermometer is critical here. Small or thin cuts will cook much faster, probably in 3 -4 hours. When it gets to 165, its ready. Remember in lost cases it will be heated up again, so don’t expect this to look like dinner. Smaller cuts may be ready to throw on a plate but the larger cuts normally are going to be cooked again. If you find the outside is getting too well done before the temperature gets to your target, then cut the temperature back to 210 or so. Adjustment is the name of the game.

Smoked meat is a lot of work, but it is very rewarding. I highly recommend that you write down exactly what you do to make your product. It will make adjusting your recipe much easier and since there are so many steps it can be hard to remember what you did a week ago when you made that brine.

Apple Crisp

Filling:

3 huge granny smith apples, peeled, cored, sliced and chunked, or tart apples to fill a 9-inch pie pan

1/2 c sugar

1 teas cinnamon

Topping :

3/4 c flour

1/2 c sugar

1/3 c butter, melted

Oven 400

Grease a 9-inch pie pan or equivalent size casserole dish. Toss the apple pieces with the sugar and cinnamon. Spread in the pan.  Mix the flour and sugar and melted butter well, should be crumbly. Sprinkle over the apples in the pan. Bake 40 minutes. Apply fork to mouth liberally and prepare to defend it from anyone who thinks you have any intention of sharing.

Neck roast.

This recipe applies for any of the odd (cheaper or tougher) cuts from the Chuck (that is the front quarter on Beef or Venison). For my Neck Roast I used a Venison neck.

A 4-6 lb roast

(you can go bigger but the time will be longer and temp lower.)

2 Cups Brown Sugar

3 Tbs of Cajun Spice (Oregon Flavor Rack)

(OK, you can use your favorite Cajun spicy mix. I’m such a softy)

2-3 Tbs of Garlic Lovers Garlic (Oregon Flavor Rack)

(You can use 1 clove of fresh garlic minced or your favorite 3-4 Tbs of garlic powder)

I combine these dry ingredients in a bowl and then I adjust the flavor for my taste. How? I taste it and add as I see fit. It smells great by the way. I cover or rub the roast with the dry ingredients and then put the roast in a gallon sized Ziploc the night before I plan to cook it. (Yes, planning ahead is optional)

The roast goes in a roaster or roasting pan with some broth or water. I used 3 quarts in a huge roaster, you may want less. This amount of water gave me half an inch in the roaster, for a normal pan 2-3 cups should be plenty. I use the broth for a base for stew in another meal.

I put the roast in for about 3 -4 hours at 350. (These roasts require two things. Time and Water. If it doesn’t dry out it will be very forgiving about extending the cooking time.)
At the half-way point I do three things.

1. Turn the roast over
2. Sprinkle garlic and Cajun Spice on the roast. (just a little)
3. I put potatoes in with the roast. You can use carrots, celery or any hardy veggies you like.

At this point you can also add some salt to taste. I add the salt to the broth and baste the meat, keeping in mind I have plans for the broth. This keeps the meal reasonable on salt content, in case someone is watching their salt intake. Spices from Oregon Flavor Rack are salt free, in case you are wondering. The broth will make great base for gravy, stew, or as au jus.

These roasts aren’t pretty but the flavor is outstanding. The extended cooking time and moisture are needed to help break down the toughness of these cuts, which they do very well.

Make your pain a pleasure, cook it the right way and you’ll be a hero.

Pecan Shortbread

2 sticks butter, softened (oh heck, go ahead and melt it in the microwave.)

2/3 c confectioner’s sugar

1.5 c flour

1 c chopped pecans

1/8 teaspoon salt

Mix. Chill one hour. Then make it into two long logs, about 2 inches across, wrap them in saran wrap, and freeze them for a couple of hours.

Slice the frozen rolls into 1/4 inch slices, put on a cookie sheet, bake 375 for 12-15 minutes or until a light golden brown.

Lemon Pistachio Shortbread

This one either originated in bon appetit or gourmet — can’t remember which. But their version uses a food processor and I’m way lazier than that.

2 sticks butter, softened (what was that I said about just melting it?)

1.5 c flour

1/2 c sugar

1/2 c semolina flour (it’s the flour that pasta is made from. Fairly easy to get, actually.)

1.5 teaspoons grated lemon peel (now, fresh IS better but use what you can get.)

1 teaspoon vanilla extract

1 cup shelled, chopped pistachios

Oven 325.

Butter a 13×9x2 metal pan. Spread entire cookie dough batch in pan and press evenly to edges. Pierce the dough all over with a fork. Bake about 35 minutes, should be pale brown in the center, golden at the edges.

Important: let cool 10 minutes. Cut into 4 lengthwise strips and 6 crosswise squares at this point (before it hardens any but after its cooled a little) then let it cool the rest of the way.

This one’s unbelievably good:

Hazelnut Espresso Shortbread

Likewise from BA or Gourmet, likewise they use a food processor and all that — and likewise, I’m too lazy and too impatient for these to wait that long!

2 cups flour

1 cup light brown sugar

3 tablespoons cornstarch

1 tablespoon espresso powder (it’s like espresso instant coffee, not hard to find)

3/4 teas salt

2 sticks softened butter (you know my feelings about this by now)

1 teas vanilla extract

2/3 c chopped hazelnuts

oh, 1/2 cup or so of milk chocolate chips

Mix everything except the chocolate chips. Halve the dough and press each half into the bottom of an 8-inch round cake pan, evenly, all the way to the sides. Bake 350 for 20 minutes or so. Toss chocolate chips on top and put back in the oven for another 5 minutes or so, until the shortbread is a deep golden brown. Cool 10 minutes, cut into pie-shaped wedges, cool the rest of the way.

If you like these, rest assured we’ll be revisiting the whole shortbread topic…..

An offering:

Cream of Garlic Soup

Heat 1/2 cup minced garlic in 3 T olive oil over low heat until it starts to brown a little, stirring frequently. Add 2.5 cups chicken stock and 1 cup white wine and bring to a boil. Reduce, simmer 30 minutes. Add 2.5 cups milk (use whole for thicker soup), 1 cup whipping cream, and one peeled, chopped 4-oz potato (again, for even thicker soup, use a larger potato). Simmer another 30 minutes. Puree the soup in a blender (you’ll have to do it in batches, a pain in the butt because you now have to get an extra pan into the mix, but worth it). Return to a simmer. Salt and pepper to taste. A variation is to add chunks of chopped chicken after the pureeing process is complete.

You could, theoretically, add the potato (or a second chopped potato) after the puree and simmer it for longer, also, for an even chunkier soup. But I don’t recommend omitting the blending process altogether because you need to render the minced garlic even smaller or it gives the soup a peculiar texture [I know, I’m lazy, and I tried — and regretted it!]

Cinnamon Coffee Cake

Grease a 10.5 x 7 x 1 pan. Preheat 375.

Cake:

1/4 c vegetable oil

1 egg

1/2 c milk

1.5 c flour

3/4 c sugar

2 teaspoons baking powder

1/2 teaspoon salt

Mix and spread in pan.

Topping:

3 tablespoons butter, melted

mixed with

3/4 c brown sugar,

3 tablespoons cinnamon and

2 tablespoons flour

Sprinkle over batter. Bake 375 for 25 minutes or until a toothpick inserted in the center comes out clean.

Also works in an 8×8 square pan, or, doubled, in a 13×9 (but obviously for this last, it will have to cook longer).

I look forward to what she has to offer. She actually has a library of cookbooks (is envy a bad thing) and she knows how to use them. The influence will be good. She knows how to write, cook, and her posts actually look like recipes. It will put a little pressure on me to check my spelling and structure my posts so that they are a little easier to read. Yes, I agree it’s probably a good thing. All kidding aside Jennifer’s posts will cover areas I wouldn’t delve into as I come from the Meat Cutting side of things and have limited but expanding range in the kitchen. Her contributions will be much appreciated, I’m sure.

Take the recipe I’m including here — the original, from Gourmet, requires processing the garlic in a food processor and braising the chicken. It also adds 1/4 cup of water, but since my oven-roasted variation compensates for that with the juices from the chicken, I don’t bother. Anyway, give it a try (Paddio, this means you) and let me know what you think.

Chicken with Shallots, Garlic, Bacon and Balsamic Vinegar

6 slices bacon, fried till crisp, 3T fat reserved in skillet. Crumble the bacon and reserve for later use.

7 or 8 pieces of boneless, skinless chicken of your choice.

1 lb shallots, peeled and diced.

1 head’s worth of minced garlic — I usually assume a head is about 16 or 18 cloves (some heads can go as high as 40, but let’s not be ridiculous).

1/4 c balsamic vinegar

Spread the chicken pieces in the bottom of a baking casserole dish, 13 x9 x4 is good.

Sauté the shallots in the bacon fat until they turn golden, then add the garlic and cook for another couple of minutes until the garlic softens a little. You may need to add a LITTLE water here, but make it minimal. Add the balsamic vinegar, stir, and boil for one minute.

Spread the shallot/garlic/balsamic mixture over the chicken, cover it and bake it at 350 or 375 until it’s done (meaning, when you cut into a center piece, the juices run clear). Note: Cook it uncovered for the last 15 or so minutes of baking time to let it brown a little. Sprinkle the bacon over the dish about 5 minutes before you take it out of the oven, so the bacon warms a little. Serve.