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In my search for inventive recipes to use in my impending return to a low carb lifestyle, I ran across some to use in my smoker, this fall. Home made Montreal Smoked Meat, tops the list, followed by pastrami, and as long as I have the ingredients on hand, duck pastrami will be a sure favorite, if I get it right. I'm also considering the use of lamb, or bison, if I can find it. It's sure to be an adventure, as I've yet to use the smoker. Of course that will only be the beginning of my experimentations. Summertime may be the best time for grilling, but my smoker is going to earn its keep this fall, and the possibilities are endless. :-)
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