good smoked recipes?

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good smoked recipes?

Postby savvyninja » Fri Sep 30, 2011 5:14 am

What are some good recipes for wild game that require smoking the meat? I'm thinking of getting a smoker and would like to get an idea of how practical it is to do this at home before I buy anything.
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Re: good smoked recipes?

Postby ChrtruseMajic » Sun Oct 30, 2011 12:11 pm

What kind of meat are you interested in smoking? I have recipes and such for all sorts of meats.
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Re: good smoked recipes?

Postby savingyour6 » Mon Oct 31, 2011 9:17 pm

pm poppy too..... im sure he has a few tips and recipes....
"A hunt based on only trophies taken falls far short of what the ultimate goal should be...time to commune with your inner soul as you share the outdoors with the birds, animals, and fish that live there." - Fred Bear
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Re: good smoked recipes?

Postby Larry6 » Thu Nov 24, 2011 3:50 am

here i am sharing a Smoked Salmon Recipes- How To Smoke Salmon

Ingredients:

2 large salmon fillets
Zest and juice 2 to 3 fresh limes
1 tablespoon chopped fresh thyme leaves*
1 teaspoon coarsely-ground black pepper
1 teaspoon coarse or sea salt
1 to 2 tablespoons extra-virgin olive oil (depending on size of fillets)
Juice of 1 lime for finish
Coarse salt, sea salt, or Fleur de Sel Salt
Brine Recipe (see recipe below)

Method:
Rinse the salmon steaks in cold water.

Prepare a salt-water brine of 2 1/2 tablespoons plain salt for each 1 cup of water: Using approximately 1 quart of water; heat water to just lukewarm. Add salt to the lukewarm water to make the brine; stir until dissolved. Add warm salt water to approximately 4 quarts cold water (I use my sink as a bowl for this step).

Place salmon, skin side down, in brine at for 20 minutes (make sure the fish is entirely covered by the brine).

After 20 minutes, gently remove salmon from brine and lightly rinse both sides with cold water to remove all traces of salt; gently pat dry with paper towels.

Let salmon air dry on wire racks for at least 2 hours (this causes a "pellicle" - a tacky glaze on the fish to form. This indicates that it is ready for the smoking process).
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