| Title: | The Hunting Notesfile |
| Notice: | Registry #7, For Sale #15, Success #270 |
| Moderator: | SALEM::PAPPALARDO |
| Created: | Wed Sep 02 1987 |
| Last Modified: | Tue Jun 03 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 1561 |
| Total number of notes: | 17784 |
This may not be totally in the "scope" of hunting, but hunters
would probably be a good source of information.
So, is anybody out there an expert on smoking meat? (Guess what
my wife gave me)
I would be interested in learning how the experts prepare the meat
for smoking, what they use for the smoke and how long they smoke
their meats.
This can include foul, roasts, chops, ribs (also fish if taken with
a bow :-)
Any advice welcome.
Brett.
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 152.1 | I'll post a couple recipes | CSSE::PETERSEN | Thu Apr 14 1988 13:37 | 22 | |
I've got some recipes at home, a couple out of the N.Y. Times and
a booklet on smoking foods, I think the booklet came with the smoker,
a L.L. Bean Little Chief.
I'll try and remember the booklet/recipes tomorrow, and I'll post
a couple here, If you want I can copy them and send it through
interoffice mail, send me a note CSSE::PETERSEN and I'll forward
anything I have.
One good tip for cheap wood, after a good rainstorm visit your local
apple orchard and ask if you can pick up some of the fallen branches
for your smoker, break em up into small chunks and use as you normally
would.
To date the best smoked food I've made is smoked bluefish, mmmmm
good! Trout come a close second. Pheasant was a little tough,
though.
Good Luck & Good Eating!
Erik
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| 152.2 | Smoking recipes | DECWET::HELSEL | Well....isn't that special? | Thu Apr 14 1988 14:14 | 31 |
That's great!
I knew we had some closet smokers out there :-)
I've had some interesting attempts so for. I've tried twice.
Each time I fill the smoker with fish and meat to learn about smoking
different items. The first time, I cooked everything to the right
consistency (especially the fish) but everything got a little "too
smoked" (especially the fish). On my second attempt, The ribs and
sausage came out A-1, but the fish was a little dry; suitable for
"tuna salad" style with a smoked flavor. This time, it was a little
under smoked.
As for wood, I massively trimmed 4 cherry trees this winter. I
think I have enough cherry wood to hold out for a while, but I like
your apple orchard idea. I have also used some hickory chips
(store-bought). I thought how nice it would be to own my own chipper
for the cherry wood.
It must take a lot of practice to get the time vs. temperature correct.
I was hoping to get some good recipes like jerky. I understand
you cut up flank steak in strips. Then you soak them over night
in Teryaki sauce and then smoke it for a while. I was thinking
about giving this a shot this weekend.
If anyone has any recipes or tips, I'm all ears!
Brett.
P.S. Maybe I can finally like duck if I smoke it ;-)
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| 152.3 | Smoked Salmon recipe | TGIF::DAVIS | Mon May 09 1988 10:17 | 38 | |
I've had salmon and trout smoked with this recipe many times from
a fishing buddy of mine. It's great for people looking for low-salt
recipes.
Otter Lake
Smoked Salmon Recipe
3 Cups Soy sauce
1 1/2 Cups White wine
1 1/2 Cups Water
1 Cup Honey
1/3 Cup Brown sugar
2 Tsp Salt
3/4 Tsp Pepper
3/4 Tsp Garlic Powder
3/4 Tsp Tabasco sauce
Directions:
Mix all ingredients well and marinate fish for 10 hours.
Place fish on rack or cookie sheet for about 1 hour to
drain off excess mixture (but don't wipe off fish).
Place in smoker for about 8 hours or so depending on size
and thickness of fish or until fish is bronze and skin
peels off fairly easily. The key is to smoke the fish to
desired dryness according to taste.
The original recipe calls for chips that are about 1/3
Apple wood and 2/3 Cherry Wood, however a mixture of Apple
and Hickory is excellent!
Good eatin!
Tom "LL" Davis
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