If you need to know " Here U Go
Old Indian Cold Smoke
Smoked herring
Ingredients
1 pound coarse salt
1 tablespoon pepper
1 tablespoon whole cloves, crushed
2 tablespoons onions, minced
2 cups brown sugar
2 tablespoons garlic, minced
1 tablespoon bay leaves, crushed
2 pounds fresh herring
Steps to Make It
Make a paste of 1 pound coarse salt, 1 tablespoon pepper,
1 tablespoon crushed whole cloves,
2 tablespoons minced onions,
2 cups brown sugar,
2 tablespoons minced garlic, and
1 tablespoon crushed bay leaves.
Clean and gut 2 pounds fresh herring.
Coat herring with paste and cure for seven days in the refrigerator.
Reapply mixture as needed so fish remains coated.
Smoked Turkey Recipe
This smoked turkey recipe is a whole turkey that's coated in homemade spice
rub then slow smoked to tender and juicy perfection.
Course Main
rub then slow smoked to tender and juicy perfection.
Course Main
Cuisine American
Keyword smoked turkey
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 12
Calories 463kcal
Author Sara Welch
Ingredients
1 recipe turkey brine optional, if you choose to brine your turkey,
you can skip the chicken broth basting
you can skip the chicken broth basting
12 lb whole turkey giblets and neck removed
1/2 cup BBQ rub
1 onion quartered
1 lemon quartered
4 sprigs fresh herbs such as thyme, rosemary or parsley
3 cups chicken broth
fresh herbs for garnish
cooking spray
Instructions
Preheat the smoker to 250 degrees F. Load the smoker with apple wood.
Coat a large disposable aluminum pan with cooking spray. Place the turkey in the pan and tuck the wings under the body.
Stuff the cavity of the turkey with the onion, lemon and herbs, then use kitchen twine to tie the legs together.
Sprinkle the BBQ rub all over the surface of the turkey.
Place the turkey in the smoker. Cook for 6-7 hours, basting with chicken broth every 30-45 minutes,
until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. Refill the wood chips as needed.
until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. Refill the wood chips as needed.
If the turkey starts to get too dark, cover it with foil.
Let the turkey rest for 10-15 minutes then transfer to a serving plate.
Garnish with herbs if desired, then serve.
Garnish with herbs if desired, then serve.
Smoking Bear
Recipe to making Bear Jerky
Including the Question
Do you need to bring Tem ut to 160 Degrees ?
Do you need to bring Tem ut to 160 Degrees ?
Prepart to cut and put cuunks into cold fridge
to keep cold till your resdy to slice Jerky
When real cold not frozen mest cuts better
Spice with what ever you like Use lots of spices
Put in Smoker Remember it takes a lot
longer to dry out Bear, condenced Meat
Most exsperts agree at least 3 to 5 min
Now I take meat in my smoker and bring
temp to 180 for 15 min
Then 175 t0 160 for 45 min
Now I take meat in my smoker and bring
temp to 180 for 15 min
Then 175 t0 160 for 45 min
then towards the end
I bring back to 170 for 20 min + BBJ
I bring back to 170 for 20 min + BBJ
How can I prevent trichinellosis? See more at lINK
Properly handling and cooking meat will prevent trichinellosis. Whole cuts and ground meat from wild game animals should
be cooked to an internal temperature of 160°F.
A meat thermometer should be used because color is not a good indicator of doneness for game meat.
Some methods of cooking, especially microwave cooking (which is not recommended),
do not cook meat evenly. Smoking, freezing,
or curing game meat does not kill all Trichinella species.
Low –temperature smoking will not kill Trichinella, either
______________________________________________________
But remember he is using a air dehydrator Iam using a regular Wood Smoke house
Wood drys jerky the best BBJ
Wood drys jerky the best BBJ
Any time I make jerky out of wild game, I check out if there are any special things or concerns.Turns out a little research revealed that 80% of all cases of trichinosis in the U.S. are from under-cooked black bear...not pork.With that in mind, and a suggested minimum safe cook internal temp of 137F,I will set my Open Country forced air dehydrator to a minimum temp 145F for the dehydration process and bump it to 155F(the max temp it will go) for 10 minutes when it is almost done just to be sure.I have checked the temps on this dehydrator against a calibrated thermometer and the dial indicator is fairly accurate.
Smoked Crab
Bring pot to full boil " add 4 or 6 shakes of Garlic Salt
and any other spice you want to add
Put crab into pot 4 or 6 at a time Bring to boil 20 min
Wash & Clean crab and guts lungs ect"
Put into Tray or Trays for different brines
Foot note You dont have to Pre Cook Crab Just put in boil for 5 min
and the it kills them. then clean
and the it kills them. then clean
But you need to Smoke
for 2 or 3 hours at 160 + Stay about 160
The crab meat will shrink and stick to inner shell
But Super Tastey
for 2 or 3 hours at 160 + Stay about 160
The crab meat will shrink and stick to inner shell
But Super Tastey
I set the Top of cooded crabs back on Body
Why I think it is Kool looking
Why I think it is Kool looking
Pore some of your own brine on crab Let set over night in fridge
Put in smoke house at 130 degrees add Apple or Cherry or masnida smoke chips
and smoke for about an hour or longer if you want real smokey
Recipe to making Bear Jerky
Including the Question
Do you need to bring Tem ut to 160 Degrees ?
Do you need to bring Tem ut to 160 Degrees ?
Most exsperts agree at least 3 t0 5 min
Now I take meat in my smoker and bring
temp to 180 for 10 min
Then 175 t0 160 for 45min
Now I take meat in my smoker and bring
temp to 180 for 10 min
Then 175 t0 160 for 45min
then towards the end
I bring back to 170 for 20 min +
I bring back to 170 for 20 min +
How can I prevent trichinellosis? See more at lINK
Properly handling and cooking meat will prevent trichinellosis. Whole cuts and ground meat from wild game animals should
be cooked to an internal temperature of 160°F.
A meat thermometer should be used because color is not a good indicator of doneness for game meat.
Some methods of cooking, especially microwave cooking (which is not recommended),
do not cook meat evenly. Smoking, freezing,
or curing game meat does not kill all Trichinella species.
Low –temperature smoking will not kill Trichinella, either
Salmon Best Ever Big Bobs Favorite
Created By Mattue and Bob in Sekiue Washington
A - First take 1 lb of butter put in sause pan
B - Grade up 2 large onion / White or Purple or mix
C - Add one bottle of Lemon Jusice
D - 3 Shakes of Worcester Sauce Don't Fotget this step
Garlic salt - pepper few shakes
Bring to a Boil then let set
1 - You take 2 Salmon falays ( Keep Skin on)
Coat with flower
lay in pan with 2 to 4 inch inch sides baking dish
2 - Poor saugh on top spread Onion on the top Like Icing
Cover with tin foil put in oven at 350 You will smell when done DONT OVER COOK
remove tin foil put in oven on Broil till golden brown
LOOK
Dont Burn It
LOOK
Dont Burn ItLet cool down a little bit
then slice it like Cake
Eat em U
