Recipes

Matt Curmi

Smoked Venison Feijoada (Chili) with Alder Planked Acorn Squash

Smoked Venison Feijoada (Chili) with Alder Planked Acorn Squash

Serves – 4 (you will have leftovers)           Total time - 3 hours Feijoada is a traditional Brazilian stew, we incorporated venison and some smoke for an added North American twist. Tip – If Venison is too hard to come by, beef or pork are both readily available substitutes. If you use venison, brining can help reduce any gamey flavors, just dissolve ½ cup each of salt and sugar in a gallon of water and add the venison, refrigerate overnight. Ingredients 2 lbs Venison meat, cleaned and trimmed 1 cup Alder smoking chips 1 Tbs. coarse Salt...

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Matt Curmi

Cedar Planked Pork Steak with Coffee Rub and Grilled Vegetables

Cedar Planked Pork Steak with Coffee Rub and Grilled Vegetables

Serves – 4          Total Time – 45 minutes The fresh Cedar wood flavor adds some brightness to the earthiness of the coffee rub, this would make a killer breakfast chop. Tip – There are plenty of coffee rubs on the market out there, this home-made version is hands down the best you will ever try. Ingredients: 2 Cedar Grilling Planks 4 Bone-in Pork Steaks – 8-10 oz For the rub 1 Tbsp. Ground Coffee 1 Tbsp. Brown Sugar 1 Tbsp. Paprika 1 Tbsp. Coarse Salt 1 Tbsp. Black Pepper ½ Tbsp. Chili Powder ½ Tbsp. Granulated Garlic...

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Matt Curmi

Smoked Pig Whiskey Toddy

Smoked Pig Whiskey Toddy

Smoked Pig Whiskey Toddy (Yeah I said Pig Whiskey) I once tried some vodka infused with oranges that came from the inside of a whole smoked hog. It was incredible, and inspired this cocktail recipe. Total Time – 2 hours + infusion time *Tip – Straining the whisky correctly is important so that you don’t end up with globules of fat in your glass.   Ingredients 1 cup Apple smoking chips 1 bottle of Whiskey, your choice 8 oz. Pork fat Brown Sugar 1 Orange Method Preheat a smoker to 225°F. Place the fat on a tray and set inside...

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Matt Curmi

Smoked Venison Backstrap

Smoked Venison Backstrap

Hickory smoked, and Coffee rubbed Venison with Mustard and Pickles Serves – 4                  Brine Time – 4 hours Cook time – 2 hours   Although not necessary, the step of brining can help the venison retain moisture and reduce some of the natural gamey flavor. Tip – If you can’t get your hands on wild venison you can purchase it farm raised. Farm raised venison is far less gamey than wild, so brining is not as necessary.   Ingredients Hickory smoking blocks 1 Venison backstrap, 12-16oz ½ cup Brown Sugar ½ cup...

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