Pork Fillet

Bloody hell this Traeger just gets better and better.

Coffee chilly rub on two nice pork fillets.

Smoked for two hours then a yummy garlic sticky sauce over them and cooked for one and a bit hours.

Result was just great…beautiful smoke ring around the cut pork..tasted stunning.

Yummo…Master Smoker Ralphie suggested I try this little number

Take one piece of commercially corned beef, soak in water over night to remove salt.

Rub with pepper, cardamon, brown sugar, paprika and garlic powder.

Smoked for two hours and then cooked at 220C for three hours.

Result…excellent Pastrami and perfect in a Reuban (not Wiki)

Right time to start playing..jerky day…

Skirt (Flank steak) marinated in a honey bourbon, garlic, soy sauce, Worcester sauce, brown sugar and salt. Hickory chips on smoke setting.

Said it would take 6 hours…I stopped at 5 and that was possibly to much..jury is still out. Tastes fabulous, excellent smoke and miraculously finds all those gaps in your teeth!!

Fermentation goes hand in hand with low slow smoky cooking.

Last weekend we attended a workshop to learn some basics. Learnt how to make Kafir, Kombulcha, Kim Che and sauerkraut among other things.

Had a great time and already have Kafir, sauerkraut and fermented garlic on the go.

Head along to a workshop..well run…fun and educational… contact Bellina at highvibe33@gmail.com for details