Smoked Archives - Wife Of A Hunter https://wifeofahunter.com/tag/smoked/ Recipes for a Hunter's Wife Wed, 06 Jul 2022 01:38:40 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://wifeofahunter.com/wp-content/uploads/2021/03/Header-WOAH-150x150.png Smoked Archives - Wife Of A Hunter https://wifeofahunter.com/tag/smoked/ 32 32 191194188 Venison Hot Dogs https://wifeofahunter.com/venison-hot-dogs/ https://wifeofahunter.com/venison-hot-dogs/#comments Wed, 06 Jul 2022 01:37:16 +0000 https://wifeofahunter.com/?p=3657 These Venison Hot Dogs were the epitome of labor of love. When I think of hot dogs my mind normally goes two places. The positive way is eating some tasty all beef dogs, at a baseball game, enjoying America’s pastime. The negative way makes me think of the book the Jungle and the stereotypes of […]

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These Venison Hot Dogs were the epitome of labor of love.

When I think of hot dogs my mind normally goes two places. The positive way is eating some tasty all beef dogs, at a baseball game, enjoying America’s pastime. The negative way makes me think of the book the Jungle and the stereotypes of them being made out of pig feet, lips, and other less tantalizing parts. Either way you look at it, they sure are tasty 😂.

When starting out this adventure of making your own hot dogs, you don’t realize how much work goes into it. You have to grind your meat twice, emulsify it in a food processor, stuff it into casings, and then bring it up to temperature. All this makes you wonder how companies can make hot dogs so cheap. Then you see the giant factories with expensive machines, that do the whole process for you, and you understand.

Some important notes I found that helped throughout this process is COLD. Keep everything cold. Because you’re putting the meat through a couple different processes, it opens up the chances of fat smearing, and the consistency being off. Freeze your meat after every step and you should be fine. Another note is having help. You can do this all by yourself, but once you get to the sausage stuffer an extra set of hands is INCREDEBLY useful.

If you have a family, or group of friends, you could totally make a day out of it and turn pounds and pounds of venison into tasty hot dogs! They are very good and the transformation from pink gloop into delicious red wienies is an incredible sight to see. I was honestly blown away with how they came out and the consistency was incredible! If you do end up giving this labor of love a try let me know in the comments and ENJOY!!

Venison Hot Dogs
Venison Hot Dogs
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Venison Hot Dogs

Delicious venison hot dogs. You could use just about any meat in this recipe.
Course Main Course
Cuisine American
Keyword Hot Dog, Hot Dogs, Sausage, Smoked, Venison
Prep Time 30 minutes
Cook Time 3 hours
Freezing Time 4 hours
Total Time 7 hours 30 minutes
Servings 24 wieners
Author Sophie May

Equipment

Ingredients

  • 3.5 lbs venison cut into pieces small enough fit into your grinder
  • 1.5 lbs pork fat cut into pieces small enough fit into your grinder
  • cellulose hot dog casings ~25mm
  • 2 T kosher salt
  • 1 T white pepper
  • 1/2 T sugar
  • 1 T paprika
  • 3/4 T garlic powder
  • 1 tsp onion powder
  • 1 tsp mustard powder
  • 1 tsp Prague Powder #1
  • 2 C ice water prepare before using the food processor

Instructions

  • Freeze your venison and pork fat pieces for ~30-60 minutes after cutting into grinder size pieces.
  • Grind the meat through coarse plate.
  • Mix your seasonings into your meat by hand and put back in the freezer for ~30-60 minutes.
  • Grind the meat again switching to a fine plate.
  • Freeze the meat again for ~30-60 minutes.
  • Depending on how big your food processor is you might need to work in batches.
  • Place half of your meat into your food processor with half of you ice water.
  • Pulse for ~2 minutes until it turns into a thick paste/emulsified mixture.
  • Remove from the food processor and place into your sausage stuffer.
  • Make sure the mixture stays below ~40°F. Keeping the mixture that cold will stop the fat from smearing.
  • Place the other half of your meat mixture and ice water into your food processor and repeat the process.
  • Once all of your meat is into the sausage stuffer, punch down the meat to try to get out as many air pockets as possible.
  • Place your cellulose casings onto your stuffer. Push the casings all the way back until you run out of space. The casings should be ~1 inch in diameter so you need a stuffer under ~1 inch to fit.
  • When you run out of space cut your casings and tie it off at the end. I used kitchen twine to tie it off.
  • Preheat your smoker to 180°F. I used a competition blend of pellets, but most fruitwoods would work well here.
  • Start stuffing your casings, two people makes this process a lot easier. If you have any blowouts in the casings just cut the casings, pinch out some of the exposed meat, and tie it off again at the end with kitchen twine.
  • After you have all of your sausage in casings, and tied off at both ends, you can twist them at your desired hot dog sizes. I found that using kitchen twine to tie off each hot dog, at ~6-8 inches, worked fine without needing to twist each dog to and away from you.
    Hot Dogs Tied Off
  • Put your hotdogs onto your smoker. If you have a vertical smoker where you can hang them that works. If you have a regular one you can place them flat on that works too.
  • Smoke for ~3 hours or until the hot dogs have reached 155-160°F. If you have an ugly or tiny hot dog wait for ~45 minutes and then stick your probe into that one to get a temp.
  • Remove your hotdogs and immediately place into an ice bath, for a few minutes, to stop them from cooking and to also make the cellulose casings easier to remove.
  • Remove from the ice bath and pat dry. Place into a fridge to let cool overnight.
  • Remove the hot dogs and pull the casings off of them. Most should come off easily, but some you might need a knife to make an initial cut.
    Plate of Dogs
  • Cook your hot dogs on the grill, fry on a pan, boil them, or store them for later use.
  • ENJOY!

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]]> https://wifeofahunter.com/venison-hot-dogs/feed/ 14 3657 Smoked Venison Chorizo Armadillo Eggs https://wifeofahunter.com/smoked-venison-chorizo-armadillo-eggs/ https://wifeofahunter.com/smoked-venison-chorizo-armadillo-eggs/#respond Wed, 22 Jun 2022 15:22:25 +0000 https://wifeofahunter.com/?p=3580  These Smoked Venison Chorizo Armadillo Eggs are what smokers were created for!! Armadillo eggs are just visually stunning. Jalapenos stuffed with cheese, wrapped in sausage, wrapped in bacon, glazed in BBQ sauce, and then put on the smoker… This is a prime example of why America is the best country ever created! These delicious meaty […]

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 These Smoked Venison Chorizo Armadillo Eggs are what smokers were created for!!

Armadillo eggs are just visually stunning. Jalapenos stuffed with cheese, wrapped in sausage, wrapped in bacon, glazed in BBQ sauce, and then put on the smoker… This is a prime example of why America is the best country ever created!

These delicious meaty eggs (not a euphemism) have been on my list to make for a long time now. Thanks to Z-grills again for making this recipe possible (use sophie5 at checkout for 5% off everything including on sale items!). However, I didn’t want to make the same kind of armadillo eggs that everyone else makes. I wanted mine to be unique and original. So, I gave mine a little wild game Tex-Mex flare.

I decided to use chorizo as my sausage and to use my smoked chorizo queso as the cheesy filling. I also found some new BBQ sauce by tabasco that paired GREAT with it. Overall, the combination was amazing!

This recipe does require a few premade things i.e. the queso and the chorizo. Both of these can be made beforehand and frozen until you want to make your own armadillo eggs. I also tried three different BBQ rubs on the eggs: a simple SPG rub, a Mexican Chupacabra rub, and a sweeter meat church rub. The sweeter one was my favorite and I think contrasted the spices of the chorizo well.

Use this recipe as a template though. If you want the standard breakfast sausage with the peppers stuffed with Velveeta or American cheese you can do that. Or if you want an even crazier mixture do that to. The world is your oyster! Lastly, I just hope you guys ENJOY this as much as my family did. If you have any comments or if enjoy this recipe leave a review and rating in the comments!

Smoked Venison Chorizo Armadillo Eggs
Smoked Venison Chorizo Armadillo Eggs
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Smoked Venison Chorizo Armadillo Eggs

Delicious meaty goodness wrapped into an egg and smoked!
Course Appetizer, Main Course
Cuisine American, Smoked, Tex-Mex
Keyword Chorizo, Ground Venison, Mexican, Smoked, Tex-Mex, Venison
Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 10 minutes
Servings 6 eggs
Author Sophie May

Equipment

Ingredients

  • 2 lbs venison chorizo
  • 6 jalapenos heads cut off and cored
  • 16 oz bacon
  • venison chorizo queso enough to fill the jalapenos
  • favorite BBQ rub I used meat church the Gospel
  • 1 C Tabasco Jalapeno Mesquite BBQ Sauce or favorite BBQ sauce
  • beef broth just enough to thin out the sauce

Instructions

  • Preheat your smoker to 275°F.
  • If you have not already, cut the caps off of the jalapenos and use the back of a spoon to core it out.
  • Fill the jalapenos with your queso. I used leftover queso for this, but have no problem making a new batch to eat with your armadillo eggs.
  • Wrap your jalapenos in your chorizo. Just enough to surround the pepper.
    chorizo step
  • Wrap your eggs with bacon. It helps to cut a piece of bacon into smaller/shorter pieces to use as endcaps for the eggs.
  • Season your eggs with your favorite BBQ rub. I tried three rubs and ended up liking a meat church seasoning the best.
    bacon wrapped/seasoned egg
  • Put on your smoker and smoke for 1 and a half hours.
  • Towards the end of that smoke take a small sauce pan and heat it on low.
  • Add around a cup of BBQ sauce to the pan.
  • Slowly add beef broth to the BBQ, whisking as you do, until the desired consistency.
  • You want to thin out most store bought BBQ sauces to remove some of the gloopyness. However you still want some thickness to your sauce to glaze your eggs.
  • Leave on the stove for ~10 minutes and add more broth or BBQ sauce to get desired consistency.
  • Glaze your eggs with your BBQ sauce and then put back on the smoker for ~10 minutes to caramelize the sauce.
    Glazed Armadillo Eggs
  • Pull off and let rest for a few minutes so the queso is not molten when you bite into it.
    Glazed Armadillo Eggs cut into
  • ENJOY!!

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]]> https://wifeofahunter.com/smoked-venison-chorizo-armadillo-eggs/feed/ 0 3580 Smoked Venison Chorizo Queso https://wifeofahunter.com/smoked-venison-chorizo-queso/ https://wifeofahunter.com/smoked-venison-chorizo-queso/#comments Mon, 23 May 2022 15:37:15 +0000 https://wifeofahunter.com/?p=3512 This Smoked Venison Chorizo Queso is the best thing I’ve made on my smoker so far!! Again, shoutout to Z-Grills for the smoker (use Sophie5 at checkout for 5% off everything including already on sale items!). Smoked queso was one of the first things I wanted to make with a smoker. The viral tik tok […]

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This Smoked Venison Chorizo Queso is the best thing I’ve made on my smoker so far!!

Again, shoutout to Z-Grills for the smoker (use Sophie5 at checkout for 5% off everything including already on sale items!). Smoked queso was one of the first things I wanted to make with a smoker. The viral tik tok videos looked delicious! I had to see for myself if they were as good and as easy to make as the videos looked.

The answer was a resounding YES! It was sooo easy and tasty. After I figured out a tasty chorizo recipe, everything else was easy from there. I also added a ton of stuff to my queso, but you don’t need all of it if you don’t want it. Velveeta cheese is important though. The scientific wonder, that is the giant block of gold cheese, gives the queso the awesome melty consistency. You might be able to make it work with American, but I would stick to Velveeta.

Literally all you do is prep your meat, cheese, and veggies. Preheat your smoker, which if you have a pellet grill is again super easy! And then throw your aluminum tray of goodies into the smoker. Just mix it up a couple of times throughout the 60–90 minute cook and VOILA! You’re done!

Grab a thing of tortilla chips and some friends and you’re in for a good time! Or a spoon and just start piling it into your mouth until you start to feel your arteries clogging lol.

Let me know how it goes in the comments and ENJOY!!

Smoked Venison Chorizo Queso
Smoked Venison Chorizo Queso
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Smoked Venison Chorizo Queso

Just make this. Just do it. It's SSOOO GOOD!
Course Appetizer, Main Course
Cuisine Mexican, Tex-Mex
Keyword Chorizo, Ground Venison, Queso, Smoked, Venison
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 1 Giant Pan
Author Sophie May

Equipment

Ingredients

  • 1 pound venison chorizo browned and drained
  • 1 jalapeno diced
  • 1 red bell pepper diced
  • 1 large white onion diced
  • 1 T garlic minced
  • 1/4 C cilantro leaves chopped
  • 16 oz block Velveeta cheese cubed
  • 8 oz cream cheese cubed
  • 8 oz smoked gouda cubed
  • 8 oz pepper jack cubed
  • 10 oz can mild Rotel Diced Tomatoes

Instructions

  • Preheat smoker to 250 degrees F. I used a competition blend of pellets.
  • Place all ingredients in 9x13 aluminum pan.
    Queso Ingredients
  • Place pan in smoker for 60-90 minutes, stirring a few times throughout the cooking process.
  • When queso is ready, eat with tortilla chips, or on tortillas, or by the spoonful and ENJOY!!

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]]> https://wifeofahunter.com/smoked-venison-chorizo-queso/feed/ 2 3512 Smoked Mac & Cheese https://wifeofahunter.com/smoked-mac-cheese/ https://wifeofahunter.com/smoked-mac-cheese/#respond Wed, 11 May 2022 01:19:05 +0000 https://wifeofahunter.com/?p=3467 Smoked meat is amazing, but don’t forget about smoked sides. This Smoked Mac & Cheese will go great with any meal! I’ve been loving my new smoker (Sophie5 for 5% off at Zgrills)! All the different meats I’ve made on it have been delicious, but I haven’t really tried any sides. This smoked mac & […]

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Smoked meat is amazing, but don’t forget about smoked sides. This Smoked Mac & Cheese will go great with any meal!

I’ve been loving my new smoker (Sophie5 for 5% off at Zgrills)! All the different meats I’ve made on it have been delicious, but I haven’t really tried any sides. This smoked mac & cheese changed all of that.

If you’ve seen, or tried, the viral trend of smoking a block of cream cheese, you know cream cheese smokes great. I decided to use this to my advantage and use it in my mac and cheese.

I started out just smoking the cream cheese with some jalapenos and seasoning for…. Then I added it to some large elbow noodles and mixed it all together. I topped it with some shredded swiss and gruyere cheese and then threw it back into the smoker.

It came out smoky with a little spice from the jalapenos. It was amazing and would’ve paired great with the meat I was using if it had turned out lol. Let me know if you guys make it and how it goes in the comments and ENJOY!

Smoked Mac & Cheese
Smoked Mac & Cheese
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Smoked Mac & Cheese

Delicious smoked mac & cheese to pair with whatever dish you have.
Course Side Dish
Cuisine American
Keyword Mac and Cheese, Macaroni, Side, Smoked
Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings 1 pan
Author Sophie May

Equipment

Ingredients

  • 8 oz cream cheese
  • 2 jalapenos thinly sliced
  • 1.5 tsp mustard powder
  • 0.5 tsp garlic powder
  • salt to taste
  • pepper to taste
  • 1.5 C half and half
  • 2 C gouda shredded
  • 6 oz Swiss and Gruyere shredded cheese
  • 1/2 C milk
  • 24 oz large elbow noodles

Instructions

  • Set your smoker to 225°F.
  • I used a competition blend of pellets.
  • In a aluminum pan (around 9 inch x 9 inch x 2 inch square pan) put your cream cheese, jalapenos, and seasonings.
  • Put in your smoker and cook for an hour or until the jalapenos start to get a wilted crispy look.
  • Cook your noodles according to the instructions on the packet, while the cream cheese mixture smokes.
  • Remove the cream cheese mixture from the smoker and add in the rest of your ingredients and cooked noodles to the pan, except for the swiss and gruyere cheese.
  • Mix all ingredients together thoroughly in the pan.
  • Once thoroughly mixed, top with the swiss and gruyere cheese and season with more salt and pepper to taste if desired.
  • Return to the smoker and cook for an additional 30 minutes, or until desired crispiness.
  • ENJOY!

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