actually im doing some pork shoulder as i write this. 1st time smoking and hoping it will be good. always wanted a smoker and finally got one. want to try some bacon next and my favorite smoked salmon.
For some reason, we often end the season with a great abundance of eggplant, even though we love the stuff and prepare it many different ways. The solution is to smoke the eggplant and freeze the resulting puree for later use as the prime ingredient in dips, pizza topping, soups, and pasta sauce. Basically, this is a version of the Arab dish of baba ghanoush (there is a similar dish that is popular in Romania.)
2 lbs eggplant, halved or quartered if large
8 tbsp olive oil, divided
2 tbsp lemon juice
3 cloves garlic
¼ tsp MSG or 1 tbsp soy sauce
½ cup fresh basil leaves, packed
¼ tsp red pepper flakes (optional)
hickory or mesquite wood chips for smoking
Brush eggplant with 2 tbsp of oil. Season with salt and pepper.
Soak wood chips and wrap in heavy duty aluminum foil. Punch several large holes in the foil. Build an indirect fire. Place packet of wood chips on coals with hole side up. Place eggplants across from coals. Cover and smoke for one hour.
When eggplant is cool enough to handle scoop out flesh from skin (which will be tough) into bowl of food processor. Add remaining 6 tbsp olive oil and other ingredients. Puree, Season to taste with salt and pepper.
For a pizza, we like to top this with fresh tomatoes (seeded, salted, drained and either sliced or chopped), thinly sliced red onion, and some provolen cheese. Either do the pizza in the oven on a stone or better yet on an outdoor grill.
Posted this already in the "what are you smoking this summer"-thread. Given that it is winter now... Well. 65/35 lean/fat pork sausages, seasoned with majoram, garlic, pepper, stuffed in 40 mm beef, dried, smoked over light beech for three days 8 on / 16 off. Maturing in the cellar now for another week.
Theres always a couch to crash on here.... Now I have to hit the butcher once more - Pfefferbeißer (70/30, seasoned heavily with crushed peppercorns and some pickled green peppers, majoram, onion, garlic), stuffed in 20/22 sheep coming up today
I am raising rabbits, but never made sausage from them. Perhaps a project for this year. I don't buy into any health benefits, though - to get a decent rabbit or chicken sausage, you'll have to add about 30% pork back fat for texture anyway....