Soak meat overnight in water, 1/4 cup salt and brown sugar. In the morning, rinse lightly.
Lay on trays in Little Chief Smoker.
Add salt and pepper and garlic salt lightly.
Cook 8 to 10 hours or until done.
Use hickory chips or your choice of smoking flavors.
Don't use aluminum pans or bowls.
Prepare the smoker with wood chips.
Place steaks on rack, and season with salt & pepper.
Smoke until the thickest part of the salmon is warm and slightly opaque (for a medium fillet), 14 to 18 minutes after closing the smoker lid, a few minutes longer for a fully cooked fillet/steak.
Use the smoked salmon in related recipes: Smoked Salmon Gone to Heaven or Fettuccine with Smoked Salmon, Peas and Leeks.
soak wood chips.
Preheat smoker for 10 minutes.
Arrange
re too long for the smoker, otherwise, leave them as is
inutes from the time the smoker lid is closed. Check for
edium heat.
Add garlic, jerky and green bell peppers.
Mix the nesco jerky works packets, sugar, paprika, honey,
Combine marinade ingredients in a Ziploc bag.
Add pork chops and marinade in refrigerator for at least one hour.
To bottom of smoker add 3 tablespoons mesquite wood chips.
Line tray of smoker with aluminum foil (makes cleanup a breeze).
Arrange potatoes, onions, carrots and pork chops in tray.
Brush everything with marinade or spray with Pam.
Close lid and place on grill or stove-top.
Smoke over medium heat for 30 minutes.
Check for doneness before serving.
he chicken.
Close the smoker lid and smoke the chicken
eat without grease or beef jerky and cook it until tender
0 minutes after closing the smoker lid. Check for doneness with
tockpot add boiling water and jerky.
Let set 15 minutes
Preheat oven to 350 degrees F. Mix cream cheese, 1/2 cup of the shredded cheese, sour cream and Gravy Mix in medium bowl until well blended. Stir in beef jerky.
Spoon into glass pie plate sprayed with no stick cooking spray. Top with remaining 1/2 cup cheese.
Bake 15 minutes or until heated through. Serve with crusty bread or crackers.
Simply wash and cut baking potatoes in 1/2 to 3/4-inch slices, leaving
the skin on. Place 1 tablespoon wood chips in the smoker.
Fill up the rack with the potatoes and season to taste, cover then smoke
for 45 minutes on medium heat, using 1 tablespoon oak or apple wood
chips.
Cut jerky strips into bite-sized pieces (1/2- to 1-inch).
Put the pieces in a sandwich bag then add the dried fruit.
Carry to work or school as traditional South African snack.
Cut the meat to the thickness desired (I prefer just under 1/4 inch. Saturate the meat for at least 2 - 24 hours in the marinade and place it on your dehydrator. After about 3-4 hours rotate the beef jerky. When the meat bends like a willow tree it is probably about ready. (Usually 6-8 hours in a dehydrator).
n a spice shaker with big enough holes to allow pepper
Blend a little Big Red with both cans of Eagle Brand milk using a mixer.
Pour mixture in freezer containers, then pour remaining Big Red.
It's ready to freeze.
Mix cake as directed on box.
Bake in a 9 x 13-inch pan. After cake has cooled, punch holes with fork.
Heat 1 cup Big Red, add jello to dissolve. Pour over the cake and then pour 2 cups Big Red over the cake.
Put in refrigerator to cool.
BIG DADDY RUB: In a medium