Any Great Smoker Recipes out there??

[Fshngyd]

Just unwrapped my new smoker from X-mas, and was wondering if anyone out there has any great brine recipes or jerky recipes that they would like to share. I am interested especially in smoking turkey, pheasant fish and making jerky with it. Thanks guys!!

Fshngyd
#217

[perchjerker]

For some easy makin, great eatin stuff try Eldons. I have been using his spices for years. I have found that by the time you buy a bunch of spices for a recipie to try, you will be ahead by getting the spices pre mixed. He has a great selection. Try some of his jerky mixes, and his maple sugar fish brine is awesome!

Very quick service, too.

http://www.eldonsausage.com

[Gilligan]

For turkey try:
(makes 2 gal of brine)
1 3/4 gal water
1 qt apple juice
2 c salt
2 c honey
1 tbls garlic powder, black peppercorns, allspice berries ( I at least triple the garlic though, can't never get enough garlic!)
1/2tsp ground cloves
6 bay leaves
2 sticks cinnamon

Get a cooking seringue and inject some of the mixture into the thicker parts of the meat

You will need to either heat or use warm water to get the honey to mix thru

Mix everything except for the bay leaves and cinnamon which I put right inside the bird.

Soak the turkey at least 24 hours.

What I love even better than the turkey is smoked chicken! Give it a try.

I won't give you my fish recipe... I just ruined a batch of steelhead x(

[T-Mac]

Really easy one...tastes great! Northerns work great

Brine: Just water with enough pickling salt to float an egg.

Soak Fillets (with ribs removed) with hide on for 8-12 hours.

Remove, rinse, off slime (like I said, northerns work great) dry off w/ paper towells and place on cookie sheet with hide side down.

Pour onto the fillets white wine, rose,or Zinfandel..(whatever ya got that is not a red wine ) and pat it into fillet (meat side, of course)

Sprinkle brown sugar liberally onto fillet (meat side, of course)
...and pat it in.

Leave it set while smoker is heating.

Smoke with apple wood chips @ HIGH heat ONLY until the meat starts splitting (flaking) and bubbling in the newly formed splits..may be only 2-3 hours depending on heat. This will make the fish nice and little moist..not like jerky!

Remove...cool..then place where only YOU know where it is (heheheh)...and enjoy!!!...Keep refrigerated until gone...if necessary! But...It'll be gone quick!

[T-Mac]

OOPS...sorry... now I see you be asking about birds. Sorry... but, man, what I mentioned sure works well on Northerns, Trout Steelhead and Salmon.
Guess I ought to try and read the question first, huh?
Dang!

[Fshngyd]

Thanks guys, keep them coming if you can, looks like some great ideas, and t-mac, I will be trying that recipe soon!

[Fshngyd]

Back to the top!!!

[Lip RIPPER]

Try this one. It doesn't get any easier than this. Take about 8 walleye fillets and then mix 2/3 cup of pickling salt and 1/3 cup of brown sugar in with about 2 cups of water. Mix until all is disolved. Add fish and soak for 2 hours and then put on smoker. If you want to speed up the skoking process sometimes I will bake the fish for 20 minutes before I put it on the smoker but only if I am short of time. This recipe is so easy that you can do it after work and have it done before you go to bed.

[Gumbo]

This link was posted here a while back...

www.3men.com/threemen1.htm

[Eyesrfn]

Funny you should ask, I just finished smoking three kinds of fish, Northerns, Trout(yeah I know)and walleye try this link:

http://alaskaoutdoorjournal.com/Departments/Recipes/Canning/fishjerky.html

Personally I like the Double Duty Terriaki Brine. Have Fun, Eyesrfn