Smoked Meatloaf

 Ingredients:

• 1 lb. Ground beef
• 1 lb. Ground pork
• 8 strips bacon, cooked and chopped
• 2 eggs whisked
• 1/2 cup Italian Panko bread crumbs
• 1/4 cup Milk
• 1 tsp seasoned salt
• 1 tsp garlic powder
• 1/2 cup Yellow onion chopped
• 1/2 tsp. Ground black pepper
• 2 cups cheddar cheese, shredded

Instructions:

1. Preheat and prepare electric smoker to 325º F. 
2. In a large mixing bowl combine all ingredients. Shape into a loaf.
3. Place on smoker and smoke until the internal temperature is 165º F, which should take about 1 1/2 hours.
4. Remove from smoker, slice and serve immediately.

Leftovers

Meatloaf will keep in the refrigerator for four to five days. If you think it will be a while before it’s eaten, just wrap it well and tuck it in the freezer for up to 3 months. 

Smoked Trout Brine

This is the brine my husband uses every year when he smokes the trout he catches at Roaring River State Park

Brining ingredients
For up to 2 lbs. of fish or fillets
½ gallon water (preferably bottled),
room temperature
1 C. salt (preferably Kosher)
½ C. brown sugar
3 T. lemon juice
1 t. onion powder
1 t. allspice
1 t. ground pepper

Mix ingredients in a glass or ceramic container until thoroughly dissolved.

Place fish in brine, ensuring all pieces are completely submerged. Put dinner plates on top of fish or fillets to keep them underwater.

Refrigerate for the following time:
Weight of each*
piece of fish or fillet Time**
¼ lb. to ½ lb. 45 min.
½ lb. to 1 lb. 1 hour
1 lb. to 2 lbs. 2 hours
* Total weight is irrelevant
** For skin-on fish, increase time by 25%

Remove fish from brine, lightly rinse in cold water, and pat dry.
Place fish on lightly oiled bakers racks.
Elevate racks in front of a fan. Dry for one hour to produce a thin glaze, called a pellicle, on the fillet. This makes the smoked fish tastier, firmer, and more attractive.

Recipe: http://fwp.mt.gov/mtoutdoors/HTML/articles/recipes/smokedtrout.htm

Basic Vinegar Sauce

Used as a marinade after pork butt has finished smoking and is resting

Ingredients:

1 cup cider vinegar

1/2 cup ketchup

1/4 cup hot sauce (we used Frank's)

1 tbs salt

1 tbs coarsely ground black pepper

1 1/2 tbs red pepper flakes

1/4 cup sugar

In a stockpot over medium heat, combine the vinegar, ketchup, and hot sauce. Stir together. Pour in all the remaining ingredients and stir to dissolve. Do not boil.

When the spices are thoroughly dissolved, take the pot off the heat, funnel the sauce in a bottle. The sauce will keep, refrigerated, for up to 1 year.

Smoke your pork shoulder to about 180 for 6 hours, put it in an aluminum pan, add a cup of vinegar sauce over the top, cover the pan with aluminum foil cook it to 205 internal temperature in oven at 275 for 2 hours. Turn off oven and let it rest 1 hour. Shred meat and mix meat with sauce in pan.

Recipe: Myron Mixon

Apple Injected Smoked Pork

marinade injection for smoking a pork butt, with some modifications

Ingredients:

2 cups apple juice
2 tablespoons Rub seasoning (plow boys)
2 tablespoons apple cider vinegar
2 tablespoons honey
1/2 teaspoon cayenne pepper
1/2 cup lemon juice
Dash Worcestershire sauce
2 teaspoons kosher salt
1 (6 to 8-pound) pork butt

In a large bowl, whisk together all the ingredients for the marinade.

Put the pork into a casserole dish. Fill a syringe with the marinade and inject 3/4 of the way into the pork. Inject the meat in several places with the marinade. Pour the remaining marinade over the meat. Cover with plastic wrap and refrigerate for 2 to 12 hours, so flavors can permeate.

Preheat a grill to 275 degrees F, using indirect heat and applewood chips (we used hickory)

Recipe:

http://www.foodnetwork.com/recipes/patrick-and-gina-neely/apple-injected-smoked-pork-recipe.html?oc=linkback