House Rub

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I have added this as a standalone recipe as I use it in several other recipes. This rub is extremely versatile and is particularly good with pork based products.It’s the classic pulled pork flavour. Note the absence of salt. The reason for this is that for smoking, the preferred method is to salt the meat first, give it an hour …

Hot Smoked Sunday Roast Beef

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This isn’t going to work too well with a small joint, so make sure you’re working with a joint 1.5kg or more. I’m still experimenting with the different cuts available but I think if you are going to put in the extra effort to get your smoke on, you should spend the extra and treat yourself to a sirloin or …

Hot Smoked Beef Ribs

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Beef ribs are not an easy smoke, they’re an all day commitment but worth it if you nail them! Since my first attempt I have also experimented by sous vide the ribs for 24 hours then smoking them – I couldn’t really tell you they came out much softer – hard to know if the smoking process toughened them up …

Hot Smoked Ham

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A ham is nothing more complex than a cooked gammon. Making gammon from a pig’s leg – well that’s a little more complicated, but if you go to the butcher and buy a nice lump of pre-cured gammon then it’s hams-ahoy! Although I do knock out several of these around Christmas time, a kilo or two of smoked ham in …