Keni's Easy Smoked Meat I Made It

Keni's Easy Smoked Meat

mrpiggy 12 years ago
Easy Smoked Meat

This was so easy. I did mine on low for about 5 1/2 hours. I dont know if that was too long or not. I just forgot about setting a timer and 5 1/2 hours later is when I remembered.. I only had a 2 lb prok roast. It came out slightly dry. I know that was my fault for cooking such a small roast for so long. But it had a GREAT smokey flavor. It didnt last long at all. Ended up eating the whole thing. I couldnt stop picking at it during the afternoon and through the evening Will do a 4+lb next time. There was about 1.5 inches of juice left in the pot. Dipped bread in it and poured some over a baked potato the next day. Good stuff. Thanks, Keni, for another great recipe.............
(4/28/12)
Flag
frankieanne 12 years ago said:

This looks interesting. I'd like to try this with some chicken. Or maybe a nice piece of salmon would work. Thanks for showing us, MrP.

Flag
mommyluvs2cook 12 years ago said:

This is one of those I've been wanting to try forever! It must be pretty dang good if you ate the whole thing in one day! Another great one from Keni ;)

Flag
pointsevenout 12 years ago said:

This is the right way to crock a piece of meat. Just a very small amount of liquid. The juice will naturally come out of the meat and it will stew in its own juice, and that's plenty. You could even sear the meat on the stovetop first to get some nice color before it goes into the crock.

Flag
mrpiggy 12 years ago said:

Thanks for commenting guys. I was going to try this on chicken originally. It was pointed out that all I do is chicken, and so I tried pork. I will try chicken eventually, but I want to do a larger pork roast first. I would be afraid to try it on salmon. Dont have enough experience using the crock pot yet and would probably really over cook it. Its hard for me to eat dry salmon. I also want to try some turkey

Flag
keni 12 years ago said:

Exactly, P7O... I have this argume...errrr....discussion...often with other foodies. All those recipes that call for tons of liquid aren't doing the meat any favors.

I firmly believe the reason for so many slow cooker failures is just that. Ingredients in the slow cooker should be steamed and then simmering in their own juices, not extra and certainly not water. eeks! ;-)

Anyway, I'm with MP on this...not sure how salmon would do cus I wouldn't know how long to let it cook. I've done pork, beef, turkey and chicken. My favorite is a "whole boneless" turkey(deboned and then netted together so you get both white and dark meat) ...that makes amazing turkey club sammiches.

Thanks for all the comments, guys...and thanks for trying it, MP.... sorry it was dry. It doesn't look dry in the photo.

Flag
frankieanne 12 years ago said:

I have a recipe posted here for poached salmon in a slow cooker. The directions say 3 to 4 hours on low or 2 on high. I may give it a try using those guidelines and see what happens. I'm curious now!

Flag
frankieanne 12 years ago said:

I tried this tonight on a salmon fillet and it turned out wonderful. I served it up on some leftover rice I wanted to use up. There's more detail on the recipe page - and a picture as well. Nice to know I can get "smoked" salmon when I want it. It smelled wonderful while it was cooking, too.

Flag
keni 12 years ago said:

Thanks so much Frankie! I'm so pleased this worked. I'm not a fan of smoked salmon, personally, but SO many are...

may I suggest you re write this as your own recipe? People won't see it buried in mine if they are lookin' for an easy way to "smoke" salmon!

Flag
frankieanne 12 years ago said:

Oh gosh, Keni, I couldn't possibly. It is totally your idea and technique. I never would have thought of it. Its one thing to "steal" from Mr. Food but...
Maybe you could just change the title to "Easy Smoked Meat or Salmon" :)
It was delicious (its all gone) and it smelled so good!

Flag
keni 12 years ago said:

no... honestly, that's not stealing!! I'm just so pleased it worked and think it really needs it's own page...

you borrowed the technique, but it's quite a find to discover it works with salmon...

I'd be honored if you'd expand on it and give it it's own page!!

Flag
mrpiggy 12 years ago said:

I think it's a good idea to post it Frankie. Post it as a spin off of Keni's. I have seen others do that. Kinda like a combo of yourslow cooker salmon and her smoked meat

How was the salmon? All the smoked salmon I have ever had has always been dry. So I never cared for it due to it being dry. Was this was moist like Lox? I love lox and bagels with cream cheese

Flag
frankieanne 11 years ago said:

No, the salmon wasn't dry, MrP. I think I stopped it cooking at just the right time. I've never had lox, so I don't know if it was like that or not. It was good though!

Flag
mommyluvs2cook 11 years ago said:

That's awesome that this worked with salmon! No salmon here but I'm gonna check my freezer for a loin. I need a crock pot recipe for tomorrow.

Flag
mommyluvs2cook 11 years ago said:

Darnit....no loin, just looked :(

Flag
keni 11 years ago said:

Luv...need you to help me convince Frankie to make this a new recipe!!!

I know it'll be well accepted... it should be out there on it's own. Right? :-)

Flag
frankieanne 11 years ago said:

No loin? No salmon? Did you all get to eat any dinner? :)
I think I should try this on a larger piece of salmon to get a good cooking time down. What I had was good just for one, but not many people here cook for one. I think gkwillow and I are the only ones. MrP cooks for one, but he eats for three so it doesn't count. :-P

Flag
mrpiggy 11 years ago said:

I dont eat for 3. Y'alls servings are just way off. Like on a 5oz can of tuna. If you read the servings amount, it says 2 servings. Or a 1/2 gal of ice cream has 12. Yeah, RIGHT. 3 maybe. I think thats where you guys base your serving proportions on.......... Besides, Im just trying to do my part to stimulate the economy by spending money on all this food : ) Case in point......spending $16.99 per pound for Gruyere cheese to make Pleclares Almost Escargot Although, now I find it for about $8. : )

Flag
mommyluvs2cook 11 years ago said:

Lol Okay Frankie, make Keni happy and make that salmon your own dangit! There was that good enough? J/K!

Okay I was in desperate need to go the grocery store SO I went, got the a pork loin and it's in the crock right now. Need to wait until about 715 to eat is though, I got it in a little late and little missy has dance until then anyway. It smells AMAZING though!

Flag
mommyluvs2cook 11 years ago said:

Yes we did eat dinner tonight Frankie!!! And it was SO good! I did a small pork loin about 2 pounds and cooked it 4 hours exactly. Threw some carrots in there too which soaked up some of the wonderful flavorful juice, which I highly recommend adding for an easy veggie side. Potatoes would have been good too! I made mac and cheese though. I can't believe how flavor packed this turned out, and can't wait to try on other meats (salmon too!). Now like Mr P I wish I had made more!

Flag
mrpiggy 11 years ago said:

See??? Im not a pig........ML2C made a 2lb too and wish she made more. When I make this next I will be tossing in veggies. I would love carrots and potatoes in this. Such a good recipe. Easy too : ) Im glad you and Frankie tried it. Er I guess Frankie tried her own recpie that she hasnt posted yet : )

Flag
mommyluvs2cook 11 years ago said:

Not to burst your bubble Mr P but my husband and daughter ate this 2 lb roast along with me! ;) (eeeekk with some leftovers, maybe it was 2.2?) ;0)

Flag
mrpiggy 11 years ago said:

Oh well there you go. That .2 lbs makes all the difference. :P

Geez. Now I really feel like I might eat a little much. Maybe. Kinda sorta. Not completely convinced of that yet. Still might be your serving sizes :) But you really had leftovers? I LOVE leftovers. Can I have em : )

Flag
mommyluvs2cook 11 years ago said:

Ha ha, lets just say we had A LOT of mac and cheese! So your fine Mr P! Nope no more leftovers here, poor Mr Ml2c took the tiny amount left to work!

Flag
pointsevenout 11 years ago said:

I'm a thigh man tonight. Crocked six pounds of chicken thighs for six hours. It's fall off the bone good. Juicy and mesquite tasty. Plenty of juice to work with for some rice later on.

Flag
mrpiggy 11 years ago said:

How would you rate it? I want to try this with b/s breast.

Flag
pointsevenout 11 years ago said:

Great smoky flavor, fall apart meat!
Think breast would be nice and juicy. I got 2.5c juice and .5c fat (3c total) from the thighs. Don't think there would be so much juice from the breasts. But I'm going to make some gravy with the chicken fat and the juice goes to some rice.
OK, rating is in, again, old timers disease is playing tag with me.

Flag
mrpiggy 11 years ago said:

You're up late. Yeh, Im looking forward to trying this with chicken. I claim senioritis now and then myself :)

Flag
frankieanne 11 years ago said:

This is an amazing way to get some smoky flavor into meat. I tried it on a pound of salmon a couple of weeks ago and it was fantastic. Its amazing how the smoke flavor penetrates into the meat.

Flag
mommyluvs2cook 11 years ago said:

It's crazy how easy this is and you can use practically ANY meat! Like the thigh idea points! I don't think I got quite as much juice as you with my loin. Maybe 1 1/2 cups? I want to try some sort of beef next. Would a brisket work in the crock? I think it would, maybe cut up to fit. This is a great one Keni!

Flag
frankieanne 11 years ago said:

I tried this method on a 1 pound piece of salmon. It came out fabulous! I added a picture to the recipe as well. This is a great way to get a smokey flavor into meat - and fish! :)

Flag
keni 11 years ago said:

Post it!!!!!!

:-) :-)

Flag
mommyluvs2cook 11 years ago said:

Keni's NEVER gonna give up Frankie! Might as well do it lol! ;)

Flag
frankieanne 11 years ago said:

Ok, ok. <sigh> I'd rather you did it, Keni, but I will. But you're gonna get full credit! :D

Flag
keni 10 years ago said:

*ahem*....Miss Frankie??? Did you forget to do something?? Or, did I miss it? ;)

Flag
mommyluvs2cook 10 years ago said:

I'm so glad you brought this up Keni!! I had a pork roast, bone in, over 10 lbs. sitting in my fridge, didn't know what to do with it...I rubbed it with some herbs and garlic first though cause I had already had something like that in my head, then doubled up on the liquid smoke since it's so big. I hope it gets done in time to eat it tonight lol! I may turn the cooker up to high the last hour or 2....

Flag
frankieanne 10 years ago said:

Man, you Southern gals just don't give up, do you. OK. I promise I will get to it before the weekend is gone but I'm naming it after you, Ms. Keni. :)

Flag
keni 10 years ago said:

I wish you wouldn't! :) it's so totally not necessary... but, I really do want you to post it, no matter what you name it. ;)

@luv...you doubled the liquid smoke? So you used 1 1/2 cups of liquid smoke? I hope that's not too much.

Flag
mommyluvs2cook 10 years ago said:

I read the recipe wrong this time and thought it said 1 Tbs, like total. So I did 2 Tbs. I went back after the roast had been in for about 2 hours to take a look at some of the pics and notice what it really said. I decided to play it safe and add about only 5 more Tbs...which I think was perfect, especially since it had a bone for some of the weight. This time the meat fell apart when I went to pull it out, cooked it a little more than I had wished, but it was still really good.
Frankie, you could name your dish, "Inspired By Keni Smoked Salmon" Think it would be perfect!

Flag
keni 10 years ago said:

grrrrrrr

Flag
frankieanne 10 years ago said:

OK. Done. Don't worry, Keni. No one will know you had anything to do with it. :-P
Thank you, ml2c. :)

Flag
keni 10 years ago said:

you're just a shit! ;)

Flag
frankieanne 10 years ago said:

hehe

Flag
mommyluvs2cook 10 years ago said:

lol!!!

Flag