South African Biltong is airdried spiced meat, mostly beef, but venison or lamb work well too. A whole lamb shoulder is ten pounds, perfect for eight pounds of thick steak strips, and two pounds of lamb shank and trimmings for stew.Because the airdried meats are not cooked, the center of biltong meat tastes fresher than beef jerky. I use my airfryer outside for insect proof air drying. By running the dehydrator at night, and using the morning sun during the day, this process takes one week instead of two. The biltong is ready when half of its weight has evaporated.

Tandoori flavor, smoke and color in your air fryer. No exotic ingredients, tools, or Clay tandoori oven needed. Easy Tandoori yoghurt marinade. This shows you how to infuse tandoori smoke and color with your air fryer. Works every time.The secret is clarifying butter so you can make smoke splatter free in your fryer with butter coated hardwood chips. Very little smoke and less time are needed because air fryer ovens recirculate the smoke and use high heat inside the airfryer. I use a metal measuring cup.

With the danger of wild fires, I don’t smoke overnight in my barbecue anymore in summer, but use my airfryer, it has the perfect low temperature dehydration mode for cold smoking. I cold smoke leftover chicken and turkey and fresh fish, seafood, sausages, pork to make prosciutto, Jerky, beef and canadian bacon. I also cold smoke dried paprika powder, salsa, figs, peaches, mushrooms, and truffled cheese. My other recipes are in cookpad, this recipe is for smoked fresh sausages.All it takes is a metal measuring cup and a handful of hardwood chips.

Cold Smoking tenderizes meats without overcooking. Beef being so expensive, you could cold smoke a single Ribeye steak instead of a whole Prime Rib, and serve superb steaks quickly and easily with this recipe. All you need is your airfryer.Bring steak to room temperature, brush lightly with horse radish, mustard, season with herbs and flaked seasalt, put metal measuring cup with smoking wood pellets in airfryer, steak on grate, cold smoke at 225F degrees, about 20 minutes. Rest 15 minutes under foil, then broil 5 minutes. Enjoy.

Buying a whole chicken is usually cheaper than buying chicken parts like breasts. A whole chicken is four to five pounds, the leg quarters, consisting of thighs and drumsticks, are one pound. Wings are half a pound. Here is a quick way how to oil fry delicious chinese lemon chicken leg quarters in a skillet for a special dinner.

I butcher whole chicken, and leave the skin and ribs on the breasts when I cut them up. That keeps the breasts juicy when air frying on the rotisserie. Once done, the ribs pull right off with a fork.

Whole chickens are less expensive than store bought cut up chickens. This is how we trim a whole chicken with kitchen scissors in five minutes, marinade overnight, smoke an hour on the barbecue, and make fresh chicken broth and dinner soups from the trimmed pieces and the smoked carcass.Two smoked chicken breasts and two thighs, two legs, and two wing quarters for four dinners, two fresh chicken dinner soups and two smoked chicken dinner soups. Eight dinners from one chicken.

I prepare duck this way, but our guests love chicken quarters or turkey thigh prepared this way too. The secret here is to use loose tea leaves you save daily, or you can get in any asian store or on line. I prefer lapsong souchong, it is a smoked tea.One quarter chicken leg or one turkey thigh feeds two people, served over a bed of fried rice with fresh sliced orange. The drink of choice for this meal is dark beer.

Yes, this meal is tasty, hearty, and filling. It is also quick and inexpensive, a large chicken quarter feeds four, 50 cents per meal with all ingredients.

Have a lot to feed? This is an easy and low-cost dinner. The chicken is cooked well through, falls off the bone, is infused with flavors, and very juicy because of the pressure cooking but has that crispy BBQ carmelized skin from the grilling. I cook this with a Ninja Foodi and a gas grill, but any 8qt or bigger pressure cooker will work. The 6.5qt version is too small and will not fit all 10lbs of chicken. You'd need to use less chicken or cook in batches if you have less than an 8qt cooker. Additionally, you can brown the skins at the end in batches using the air crisp on the Foodi, but I find the grill to be a faster all-in-one method and better tasting.I usually serve this with mashed potatoes, corn on the cob, and baked beans as sides.

My little air fryer has quartz heating elements and a roasting spit and makes the best roasts because it cooks so evenly and precise, so I used it to spitroast this 1 1/2 pound young rabbit half.I cut a 3 pound young rabbit in two halves, front and back, and roasted half basted with red cooking wine, rosemary and thyme, and a steaming drip pan with the wine mix underneath. Here is the recipe.#GoldenApron23

Frozen or fresh bread, thick or thin slices, they all need a different toasting time, and airfryers are very precise. The weekly bread slices I bake are thickly sliced and prefrozen, 3 minutes to thaw, 3 minutes to heat, 3 minutes to toast, then buttered.