photo by Jfsjazz                           photo by Thunderbyte

• Juniper Berry Smoked Bacon by Jfsjazz 
• Makin Bacon by Thunderbyte 
• Canadian Bacon by BillyB 
• Bacon Anticipation by Cajunator 
• 7 Pounds of Pork Belly Bacon by DavidJ3rd

Smoked Cheese and Spices

• Cold Smoking Cheese Recipe 
• Smoked Mozzarella by Scarbelly 

Load your smoker up with different types of nuts, sea salt, Himalayan pink salt and paprikia on your turkey tray, aluminum pan with holes poked in it, seafood grill and/or a makeshift splatter screen.

Smoke at 190°F for 20 minutes then turn off smoker and let sit for 1 hour. We use very little cherry wood in our well-seasoned model 1400 smoker. Just experiment with different wood flavors but remember too much smokiness makes them bitter.

 Make Your Own Rubs

• Chef Sandy's BBQ Rub
• NY Style Pastrami Rub
• Spice Rub for Pork and Beef

Smoked Jerky

Photo by Tim W.

"Marinated round roast in my favorite jerky seasoning over night, then cold smoked at 190F° for an hour with 3 oz of hickory. Took them out of the smoker and finished them 5 more hours in the dehydrator. Fabulous jerky!"

Tim W.

• Beef Jerky The SmokinTex Way by n5zbj

Smoked Jalapenos

Photo By Sodaking27

• Stuffed Smoked Jalapenos Recipe 
• Hot Kisses by Hardage 
• Smoked Jimmy Dean Sausage by Nitzo

Photo by Nitzo

Enjoy smoking for family, friends, co-workers and neighbors!