Recipes & Tips

Home

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

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

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.

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.

Learn More at Dinner at the ZOO

Smoking Bear

Recipe to making Bear Jerky

Including the Question
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

then towards the end
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

______________________________________________________

See a nother Site on Tempture

But remember he is using a air dehydrator Iam using a regular Wood Smoke house
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

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

I set the Top of cooded crabs back on Body
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