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Sandy's Summer Sausage
Appetizer American

Sandy's Summer Sausage

4.3

Prep
15 min
Cook
90 min
Total
2295 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Mix ground beef, mustard seed, liquid smoke, curing mixture, garlic powder, and pepper together with your hands in a large bowl. Form beef mixture into two equal logs: wrap in aluminum foil with the shiny side facing the meat. Refrigerate for 24 hours.
  3. 3 Poke small holes in the bottom of each log using a toothpick. Place logs onto a broiler rack. Fill the broiler pan with ½ inch water.
  4. 4 Bake in the preheated oven for 90 minutes. Cool for 30 minutes. Chill in the refrigerator for about 12 hours before serving.

By SANDY WITEK

Gramps' Venison Summer Sausage
Appetizer American

Gramps' Venison Summer Sausage

4.6

Prep
20 min
Cook
360 min
Total
4700 min

Instructions

  1. 1 Place venison in a large bowl; sprinkle with curing mixture, garlic salt, black pepper, mustard seeds, and liquid smoke. Mix well with your hands until evenly combined and begins to stick together, about 2 minutes.
  2. 2 Cover the bowl with plastic wrap; refrigerate for 3 days, mixing well each day.
  3. 3 Preheat the oven to 200 degrees F (95 degrees C).
  4. 4 Divide and shape mixture into 5 one-pound logs; place onto a broiler pan and cover with aluminum foil.
  5. 5 Bake in the preheated oven until sausages are no longer pink in centers, flipping once or twice. An instant-read thermometer inserted into centers should read 160 degrees F (70 degrees C), 6 to 8 hours. Cool before thinly slicing and serving.

By dcg3269

Beyond Beef Jerky
Appetizer American

Beyond Beef Jerky

4.0

Prep
15 min
Cook
150 min
Total
675 min

Instructions

  1. 1 Combine plant-based ground beef, liquid smoke, garlic powder, paprika, salt, pepper, mustard, and red pepper in a large bowl; mix well. Cover and refrigerate for 8 hours or overnight.
  2. 2 Transfer mixture onto a large cutting board. Using a rolling pin flatten the mixture to 1/8-inch thickness. Using a sharp knife cut mixture into strips. Slide the knife under the strips and lay them on the racks of a dehydrator, making sure not to overcrowd.
  3. 3 Set dehydrator to 155 degrees F (68 degrees C). Dehydrate for 2 hours 30 minutes.
  4. 4 Remove lid from the dehydrator and let strips cool for 30 minutes. Place in an airtight container and refrigerate.

By Soup Loving Nicole

Perfect Pumpkin Seeds
Appetizer American

Perfect Pumpkin Seeds

3.7

Prep
10 min
Cook
10 min
Total
515 min

Instructions

  1. 1 Place the pumpkin seeds in a container with a lid, and mix in the Worcestershire sauce, hot pepper sauce, bacon grease, and liquid smoke flavoring. Cover the container, and allow to stand overnight.
  2. 2 Preheat the oven's broiler, and set the oven rack about 6 inches from the heat source.
  3. 3 Remove the seeds from the flavorings with a slotted spoon, and transfer into a bowl. Mix the cayenne pepper and garlic salt into the seeds, and stir to coat well. Spread the seeds over a baking sheet in a single layer. Sprinkle with additional salt.
  4. 4 Roast the seeds under the broiler until toasted and golden brown, about 8 minutes; turn the seeds over twice during broiling. Cool to room temperature.

By parshe

Smoked Fish Dip
Appetizer American

Smoked Fish Dip

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place whitefish, sour cream, and mayonnaise in the bowl of a food processor; season with hot pepper sauce, Worcestershire sauce, liquid smoke, seafood seasoning, and cracked black pepper.
  3. 3 Blend until combined with a spread-like consistency.

By KPERKINS100

Summer Sausage
Appetizer American

Summer Sausage

4.4

Prep
20 min
Cook
480 min
Total
5060 min

Instructions

  1. 1 Mix beef, mustard seed, garlic powder, curing mixture, pepper flakes, salt, cayenne, and liquid smoke together in a large bowl until well combined. Cover with plastic, and refrigerate for three days, mixing well once a day.
  2. 2 On the fourth day, preheat the oven to 200 degrees F (100 degrees C). Line a sheet pan with a wire rack.
  3. 3 Shape the mixture into five logs; place logs onto the wire rack.
  4. 4 Transfer the rack and sheet pan into the preheated oven and bake for 8 hours. Remove from the oven and transfer sausages to paper towels to cool. Let cool completely, about 1 hour, then wrap logs individually in plastic wrap. Refrigerate for at least 3 hours before slicing.

By TGFROST

Deer Bologna
Appetizer American

Deer Bologna

4.7

Prep
120 min
Cook
120 min
Total
1680 min

Instructions

  1. 1 Combine brown sugar, curing mixture, black pepper, red pepper flakes, garlic powder, MSG, mace, and mustard; sprinkle over venison in a large mixing tub. Mix spices into venison, then add liquid smoke; mix by hand until well combined, 3 to 5 minutes. Place into a non-reactive glass or plastic container, cover, and refrigerate for 24 hours. Prepare casings according to instructions below (Cook's Note).
  2. 2 To stuff, cut off a 2-foot (60-centimeter) piece of casing, pinch out water, and tie a knot at one end of casing using twine. Fill casing with venison mixture to within 4 inches of open end using a sausage stuffer or large funnel. Tie open end near sausage mixture, so mixture is firm. Tie two sausage ends together to form a circle. Repeat with remaining casings, venison mixture, and twine. Place bologna in a large roasting pan.
  3. 3 Preheat the oven to 225 degrees F (110 degrees C).
  4. 4 Bake in the preheated oven until bologna reaches an internal temperature of 180 degrees F (82 degrees C), about 2 hours. Cool, then refrigerate until cold.
  5. 5 To serve, cut through casing lengthwise; peel off and discard casing. Slice bologna into thin slices. Bologna may be kept tightly wrapped in the freezer; defrost in the refrigerator before serving.

By jdwags

Smoky Four-Pepper Salsa
Appetizer American

Smoky Four-Pepper Salsa

4.7

Prep
20 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Rub tomatoes with oil.
  3. 3 Cook on the preheated grill for 10 minutes; flip. Place poblanos, bell pepper, Anaheims, and jalapeño on the grill; cook 5 to 7 minutes per side.
  4. 4 Transfer tomatoes to a bowl. Place bell pepper, poblanos, Anaheims, and jalapeño in an airtight container. Cool, about 15 minutes.
  5. 5 Peel tomatoes. Drain. Peel and seed peppers.
  6. 6 Combine tomatoes, peppers, onion, cilantro, vinegar, salt, and garlic in the bowl of a food processor; pulse until blended. Add liquid smoke; pulse until salsa reaches desired consistency.

By Julia C Brogli

Spicy Beefstick
Appetizer American

Spicy Beefstick

4.6

Prep
15 min
Cook
360 min
Total
375 min

Instructions

  1. 1 In a large bowl, mix together ground beef, pork sausage, mustard seed, liquid smoke, Worcestershire sauce, garlic powder, curing salt, black pepper, caraway seed, cayenne pepper, paprika, chili powder, and red pepper flakes. Cover and refrigerate overnight.
  2. 2 For the next three days, knead meat for 5 minutes, then return it to the refrigerator. On the fourth day, knead, then form into 6 equal logs. Wrap each log in aluminum foil, and poke a few holes in the foil.
  3. 3 Preheat the oven to 200 degrees F (95 degrees C). Place logs onto a broiler pan to catch grease. Bake for 6 hours in the preheated oven. Turn off the oven; leave logs in for another 3 hours after baking. Refrigerate until chilled, then slice and serve.

By BUCKS45

Chef John's Summer Sausage
Appetizer American

Chef John's Summer Sausage

4.4

Prep
15 min
Cook
90 min
Total
3495 min

Instructions

  1. 1 Smash celery into juicy bits using a mortar and pestle. Combine with ground beef in a large bowl. Add mustard seeds, kosher salt, garlic powder, paprika, sugar, 1 teaspoon black pepper, curing salt, and cayenne pepper. Mix by hand until thoroughly combined.
  2. 2 Transfer sausage mixture onto a large piece of parchment paper. Use damp hands to shape into a 4-inch-thick log. Roll up in the parchment paper, compressing it as much as possible. Twist ends tightly to seal. Place on a paper towel-lined baking sheet and refrigerate for 24 hours.
  3. 3 Preheat the oven to 275 degrees F (135 degrees C).
  4. 4 Cut ends off the parchment paper and unwrap sausage. Mix liquid smoke with water and generously brush over sausage. Roll sausage back up in the paper, then again in aluminum foil, sealing it tightly and twisting the ends in opposite directions.
  5. 5 Line a baking sheet with a wire rack and place sealed sausage on top. Poke 5 or 6 holes across bottom for excess moisture to drip out.
  6. 6 Bake in the preheated oven until a probe or instant-read thermometer inserted into the center reads 150 degrees F (66 degrees C) and no higher, about 1 1/2 hours.
  7. 7 Let sausage cool in the pan until room temperature, at least 30 minutes. Give ends a tighter twist, then refrigerate at least 8 hours, or overnight.
  8. 8 Unwrap sausage and slice in half. Coat outsides with 1 teaspoon freshly ground black pepper, place on a plate lined with crinkled foil, and let dry in the refrigerator for 24 hours.

By John Mitzewich

David's Favorite Football Dip
Appetizer American

David's Favorite Football Dip

3.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; add onion and bell pepper. Cover skillet and simmer until onion is softened, about 5 more minutes. Transfer turkey mixture to a bowl.
  2. 2 Stir baked beans, refried beans, and coconut oil together in the same skillet used for turkey mixture; cook and stir over medium heat until beans are heated through, 5 to 7 minutes. Mix salsa, taco seasoning, ranch dressing, soy sauce, and liquid smoke into bean mixture and sprinkle with Cheddar cheese and mozzarella cheese. Cover skillet and cook until cheeses melts, 3 to 5 minutes.
  3. 3 Mix bean mixture into ground turkey mixture and stir well; season with salt and pepper.

By Anna Schultz

Habanero Sauce
Appetizer American

Habanero Sauce

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place habaneros and garlic in a blender; blend until chiles are finely chopped. Add peaches, vinegar, molasses, honey, brown sugar, mustard, paprika, salt, black pepper, cumin, liquid smoke, coriander, ginger, and allspice; blend until smooth.

By carrd

Smoky and Spicy Party Mix
Appetizer American

Smoky and Spicy Party Mix

4.7

Prep
30 min
Cook
120 min
Total
210 min

Instructions

  1. 1 Preheat oven to 250 degrees F (120 degrees C).
  2. 2 Gently mix corn, rice, and wheat squares, oat rings, mixed nuts, mini pretzels, goldfish crackers, and sesame snacks in two 13x24-inch aluminum roasting pans, taking care not to break cereal.
  3. 3 Stir bacon drippings, unsalted butter, Worcestershire sauce, MSG, liquid smoke, cayenne pepper, seasoned salt, chili powder, garlic powder, and hot pepper sauce together in a microwave-safe bowl. Cook on high in microwave for 3 or 4 30-second intervals, stirring each time, until mixture is warm, liquid, and fully combined.
  4. 4 Stir seasoning sauce continuously as you pour half over the cereal mixture in each pan. Gently stir the snack mix and seasonings with a slotted spoon until thoroughly coated; do not crush cereal.
  5. 5 Bake in the preheated oven until sauce is completely absorbed and the snack mix is crisp, about 2 hours; stir gently every 15 minutes. Cool completely and store in airtight containers. The snack mix stores well in freezer in airtight freezer bags, if it makes it that long.

By N2family

Sriracha Tofu Jerky in a Dehydrator
Appetizer

Sriracha Tofu Jerky in a Dehydrator

Prep
10 min
Cook
180 min
Total
250 min

Instructions

  1. 1 Slice tofu block in half lengthwise, then slice widthwise into 1/8- to 1/4-inch slices. Lay strips on a clean work surface.
  2. 2 Whisk soy sauce, Sriracha, liquid smoke, and garlic powder in a bowl. Brush sauce over top side of tofu strips. Carefully flip strips over and brush other side with sauce.
  3. 3 Place the strips on the rack of a dehydrator. Set temperature to 145 degrees Fahrenheit (63 degrees Celsius). Dehydrate for 2 hours. Flip strips over and dehydrate 1 hour more.
  4. 4 Remove the lid from the dehydrator and let strips cool for 1 hour for further drying. Place in an airtight container and refrigerate.

By Soup Loving Nicole

Smoky Salmon Spread
Appetizer

Smoky Salmon Spread

3.8

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Drain and flake the salmon into a bowl; reserve 1 teaspoon of the salmon liquid. In another bowl, mash the cream cheese, liquid smoke flavor, and the reserved salmon liquid until thoroughly combined; stir in the green onion and horseradish. Gently mix with the flaked salmon, and refrigerate at least 2 hours. If desired, form the spread into a ball, and roll in chopped parsley.

By Sue Cowen

Justine's Artichoke Chicken Spinach Dip
Appetizer

Justine's Artichoke Chicken Spinach Dip

4.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine the spinach, artichokes, chicken, mayonnaise, cheese, garlic, and liquid smoke in a large bowl; mix well. Spoon mixture into a glass baking dish.
  3. 3 Bake in preheated oven until the edges turn golden brown, about 30 minutes.

By JustineCosley

BBQ Chicken Wings
Appetizer

BBQ Chicken Wings

4.6

Prep
15 min
Cook
45 min
Total
540 min

Instructions

  1. 1 In a large bowl, mix the teriyaki sauce, oyster sauce, soy sauce, ketchup, garlic powder, gin, liquid smoke, and sugar. Place the chicken wings in the bowl, cover, and marinate in the refrigerator 8 hours or overnight.
  2. 2 Preheat the grill for low heat.
  3. 3 Lightly oil the grill grate. Arrange chicken on the grill, and discard the marinade. Grill the chicken wings on one side for 20 minutes, then turn and brush with honey. Continue grilling 25 minutes, or until juices run clear.

By Patrick

Shrimp Cheese Ball
Appetizer

Shrimp Cheese Ball

3.8

Prep
20 min
Cook
10 min
Total
180 min

Instructions

  1. 1 Melt the butter in a large skillet over medium heat. Stir in the garlic, onion, Cajun seasoning, cayenne pepper, and red pepper flakes; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the shrimp. Cook the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Drain and discard any excess grease. Set aside.
  2. 2 Mix cream cheese, liquid smoke, and lemon juice in a large bowl. Stir in the shrimp and 1/2 cup of pecans, mixing until evenly distributed. Roll the mixture into a ball. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes. Mix the parsley with the remaining 1/2 cup of pecans in a bowl. Roll the cheese ball in the parsley mixture until the ball is covered. Cover and refrigerate the cheese ball until completely firm, about 2 hours.

By Debbie Purdy

Sweet Saucy Smokies
Appetizer

Sweet Saucy Smokies

5.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Place the pineapple chunks, pineapple juice, grape jelly, tomato paste, brown sugar, vinegar, cornstarch, Worcestershire sauce, hot pepper sauce, liquid smoke flavoring, and salt into a saucepan over medium heat. Stirring constantly, bring the sauce to a simmer, and cook until the grape jelly melts, about 5 minutes.
  2. 2 Stir in the smoked sausages, and turn the heat to low; cook the sausages in the sauce below a simmer until the sauce is thickened and the flavors have blended, about 30 minutes.

By mogur

Oven Kalua Pork
Dinner American

Oven Kalua Pork

4.6

Prep
30 min
Cook
300 min
Total
330 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Rub liquid smoke and 1 1/2 tablespoons of the salt into the skin of the pork. Wrap well in foil, and seal completely. Place in a roasting pan.
  2. 2 Bake in the preheated oven until an internal temperature of 145 degrees F (63 degrees C) is reached, about 5 hours. Remove from oven and let cool before shredding. Sprinkle the shredded meat with the remaining 1 tablespoon of salt.

By Ruby

Kalua Pig in a Slow Cooker
Dinner American

Kalua Pig in a Slow Cooker

4.7

Prep
10 min
Cook
1200 min
Total
1210 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pierce pork all over with a carving fork; rub in salt then liquid smoke. Transfer pork into a slow cooker.
  3. 3 Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
  4. 4 Remove pork from slow cooker; shred with two forks, adding drippings as needed to moisten.

By KIKUKAT

Instant Pot® Kalua Pig (Quick Hawaiian Pulled Pork)
Dinner American

Instant Pot® Kalua Pig (Quick Hawaiian Pulled Pork)

4.5

Prep
20 min
Cook
130 min
Total
165 min

Instructions

  1. 1 Set roast in a multi-functional pressure cooker (such as Instant Pot®). Rub liberally with Hawaiian sea salt and pierce the meat all over with a large fork or narrow knife. Drizzle with liquid smoke. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 15 to 30 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Transfer roast to a plate.
  3. 3 Separate the fat off the meat (if you like) and shred the meat lightly into a serving bowl with 2 forks.
  4. 4 Remove the fat from the cooking liquid with a fat separator and drizzle the strained liquid over the meat.

By Joseph M De Vries

Texas Teriyaki Marinade
American

Texas Teriyaki Marinade

3.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a medium bowl, mix together the brown sugar, teriyaki sauce, Worcestershire sauce, liquid smoke and meat tenderizer. Pour over meat, and refrigerate in a sealed container. Shake container occasionally to cover meat. Take out of the refrigerator before cooking, and let come to room temperature while the smoker heats up. Never use barbeque sauce with this marinade.

By Keith Reeder

Beef or Moose Jerky
Snack American

Beef or Moose Jerky

4.5

Prep
30 min
Cook
720 min
Total
780 min

Instructions

  1. 1 Slice roast into slabs approximately ¼-inch thick. Trim off fat from the edges. Cut the slabs into pencil-like strips, about ¼-inch wide and about 4 inches long.
  2. 2 Whisk soy sauce, brown sugar, and hickory-flavored liquid smoke together in a large bowl. Add meat and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
  3. 3 Remove meat from marinade and shake off excess. Discard remaining marinade. Place meat strips in a food dehydrator for about 12 to 20 hours, depending on how dry you like your jerky. Rotate the trays after 6 hours.

By Richard Sasseville

Mesquite Smoked Jerky
American

Mesquite Smoked Jerky

4.8

Prep
30 min
Cook
360 min
Total
750 min

Instructions

  1. 1 Mix together soy sauce, brown sugar, liquid smoke, garlic, paprika, and salt in a shallow glass baking dish. Lay beef strips in soy sauce mixture in a single layer. Cover the dish and refrigerate for at least 6 hours.
  2. 2 Arrange beef strips in a dehydrator and let dry to desired doneness, about 6 hours.

By Kaprer

Instant Pot Ribs
Dinner American

Instant Pot Ribs

4.5

Prep
10 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Combine juice, vinegar, and liquid smoke in a multi-functional pressure cooker (such as Instant Pot). Add bay leaves.
  2. 2 Add a trivet to the pot and place ribs on top, trimming as needed to fit. Close and lock the lid; set valve to sealing. Choose high pressure and set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.

By ktskas

Southern Pulled Pork
American

Southern Pulled Pork

4.6

Prep
30 min
Cook
360 min
Total
390 min

Instructions

  1. 1 Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
  2. 2 Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.
  3. 3 Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.

By Brenda Laughlin Sumner

Slow Cooker Root Beer Pulled Pork
Dinner American

Slow Cooker Root Beer Pulled Pork

4.4

Prep
15 min
Cook
480 min
Total
495 min

Instructions

  1. 1 Place pork roast in a slow cooker, rub with salt, and pour root beer, liquid smoke, and garlic over the top.
  2. 2 Cook on Low for 8 to 10 hours. Remove pork to a bowl. Strain liquid through a fine-mesh strainer; discard liquid or save for another use (see Editor's Notes). Add garlic cloves back to pork. Shred pork using two forks. Serve with your favorite BBQ sauce.

By Emilycimino