A smoker bag is a very popular tools for many cooks in Finland. In the winter when the winds and the air are forbidden and cold, too cold for an outdoor grill, folks in Finland take advantage of smoker bags. Here is a recipe for pork.
2 pounds pork loin roast or chops
1 teaspoon salt
1/8 teaspoon of black pepper
1/8 teaspoon of dried thyme leaves (crushed or crumbled)
1/8 teaspoon ground nutmeg
1/4 teaspoon dried basil leaves
Mix the above seasonings and rub them all over the meat. Place the meat in a smoker bag, seal it and cook based on a timeline for oven based roasting.
Where can you find a supply of smoker bags? Take a look at this Finnish manufacturer’s website at http://www.savu.fi/in_english.iw3
Attributed to: Williams Smoker Bags
Piggly Wiggly sells a Smoked Picnic Ham, usually around Easter. If you can’t find a local Piggly Wiggly any Smoked Picnic Ham will do.
Smoked picnic ham, (any size that will fit into a pot), note the weight for cooking time
1 cup molasses
3 Tablespoons whole cloves
3/4 cup prepared yellow mustard
1/2 cup dark brown sugar
Place ham in pot, cover with water, add molasses and whole cloves. Bring to a gentle boil, reduce heat and simmer. Cook for 1/2 hour per pound on low heat.
Make a paste of mustard and brown sugar while ham is cooking. The amount of sugar and mustard depends on the size of the ham.
Remove ham from water, trim off skin and fat, discard. Slightly score ham. Spread paste over ham. Place in oven and bake for 45 minutes. Allow to cool before cutting and serving.
Attributed to: Piggly Wiggly Carolina Stores. Reprinted by permission. For more great recipes visit http://www.thepig.net
Cheese and bacon is up there with steak and potato. But wait, there’s potatoes in this recipe as well.
1 Tablespoon butter
6 oz slab bacon, rind removed, fat trimmed, thinly sliced
2.5 pounds of baking potatoes, Idaho russets work well
1/2 cup grated Gruyere cheese
Pepper to taste
Butter bottom and sides of pan, arrange 1/3 of bacon slices in a spiral, drape over edge, set aside.
Peel potatoes, rinse under cold water, pat dry. Slice thinly into rounds, rinse and dry on paper towels. Add 1/3 cheese, 1/3 of potatoes and 1/3 of the remaining bacon slices in a layer. Repeat for the last 1/3 (layers) of cheese, potato slices and bacon slices. Fold overhanging bacon on top of the cake.
Bake uncovered until potatoes offer no resistance when pierced, about 40 – 50 minutes. Remove pan, transfer to a cooling rack. Cool for 15 minutes and serve.
I found this recipe on a plain piece of letterhead. The author actually used a typewriter. So it goes way back. Could have been me.
This is just the kind of soup you need on a cold winter’s day. Or after a particularly long day of hunting or fishing, when nothing was walking by and nothin’ was biting.
3 medium red potatoes
2 cups water
1 small onion
3 Tablespoons all-purpose flour
Crushed red pepper flakes
Ground black pepper
3 cups milk
3 Tablespoons butter
1/2 teaspoon sugar
1 cup shredded Cheddar cheese
1 cup cubed cooked ham
Peel potatoes and cut into 1 inch cubes. Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water, if necessary; set aside.
Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown. Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes.
Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Store leftovers, covered, in refrigerator.
Makes 4 servings
Marinate these thick chops for at least a day and you will be amazed at the flavors you’ve created.
4 pork chops, boneless or bone-in, about 1 – 1/4 inch thick
1/2 cup orange juice
2 Tablespoons olive oil
2 crushed garlic cloves
2 teaspoons ground cumin
1/4 teaspoon coarsely ground black pepper
Place chops in a large zip-lock type bag. Combine remaining ingredients in a small bowl and pour over chops. Seal bag and refrigerate for 4 to 24 hours.
Remove chops from marinade. Discard marinade. Grill chops over medium-hot coals, or broil on a pre-heated broiler pan 3 – 5 inches from the heat source for 12 – 15 minutes, turning to brown evenly while cooking. Serve immediately.
Sent to us from W. David Griggs of Alcolu, South Carolina; this recipe is dedicated to Boots Varner (“made my first hash under his hand”).
* 3-4 lbs pork boston butt
* 1 lb chicken livers
* 5 medium potatoes
* 3 medium onions
* 1 bottle (24 oz) ketchup
* 1/4 cup prepared mustard
* 1/8 cup cider vinegar
* 1/4 cup brown sugar
* 8 cups water
* salt & pepper to taste
“You can cook the butt along with your hog, or add it, liver, potato, and onion to a pot and just cover with water, simmer for 30 minutes. Drain and cool.
Run all through a meat grinder. Add remaining ingredients and simmer 1 hr or till thickened and cooked through, stirring often. Thin with water. Should be the consistency of thick spaghetti sauce – one good spoonful should cover your serving of rice completely without dripping onto the plate – mmmm”.
Rose Sliced Canadian Style Bacon
Cheddar cheese, sliced
Slice rolls in half lengthwise. Top bottom half of roll with 3 slices of Canadian Style Bacon, a cheese slice, 2 tomato slices, 3 pickle slices, lettuce and the top half of roll which has been spread with mayonnaise.
Attributed to: Rose Packing Company, get more great recipes at www.rosepacking.com
This is one wrap that won’t bore you. Tangy Canadian style back enhances the flavor base.
Fried beans (broth included)
Rose Canadian Style Bacon sliced in 1/8 inch strips
Fresh shredded cheese. I prefer Cheddar with this recipe.
Tomato sauce (tomato, onion, salt and some oregano, all blended)
Heat beans in a casserole dish. Soak the tortillas in the beans for about 30 seconds. Remove with tongs and place on a flat plate. Top with a thin layer of Rose Canadian Style Bacon and roll up.
Repeat for as many rolls as you would like to make. Add more beans on top of the rolls and cover with a layer of shredded cheese and another layer of tomato sauce. Serve as is.
Attributed to: Rose Packing Company, makers of Rose Canadian Style Bacon. Check them out for more great recipes at www.rosepacking.com
If you can spare a couple of beers, this is a great marinade for beef or pork ribs grilled on a dome top.
Three (12 oz) beers
1 tablespoon horseradish
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon mustard powder
1 large onion, chopped
4 garlic cloves, crushed and minced or chopped
Combine ingredients and whisk. If making ahead blend for a short burst in a blender of food processor. Keep refrigerated and coat ribs on both sides to marinate for 4 hours or overnight.
Inspired or Credited to: The Menlo Mansion back garden area