Combine all ingredients and chill 8 hours or overnight.
Serve on Melba toast.
Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
efrigerate and serve cold.
Venison gravy: cut bacon in small
Marinate roast in liquid smoke for 1 hour.
Take roast out of marinade and sprinkle pepper all over.
Then pat pepper into roast with your hand.
Wrap roast with several strips of smoked bacon. Prepare smoker to manufacturer's instructions.
When coals ash over, fill drip pan with water.
Liberally cover coals with hickory chunks.
Put roast on smoker and cook 1 1/2 hours per pound.
Better when served the next day.
*For 8 to 12 pounds of venison, use 10 to 15 pounds of charcoal, 7 quarts of water and cook 10 to 14 hours; for 13 to 30 pounds of venison, use 15 to 20 pounds of charcoal, 8 quarts of water and cook 14 to 16 hours.
Wash and trim venison of any fat or cartilage.
Make a paste of the other ingredients.
Make 1 inch deep slits in the meat 2 inches apart all over meat and stuff each slot with paste.
Wash venison carefully and trim any fat or cartilage.
Make small slits in meat with knife, about 2-inches apart and 1-inch deep, all over roast.
Add the clam juice, smoked salmon, tomatoes (break up tomatoes
IMPORTANT NOTE #1: This recipe makes a product that's
ater to make 1 gallon brine.
Place the pork rack
For the Brine:
Mix all brine ingredients in a large pot
Brine and smoke catfish according to recipe. While still warm, break fillets
ightly crisped.
Season the venison with salt and pepper and
ot water and the salt (brine ingredients) in a 54-quart
nd bay leaves to make brine.
Whisk well to remove
To make the brine: combine first 6 ingredients (onions -
ixture. Place the boneless venison into the brine, cover and refrigerate.
Prepare the brine: Combine the salt, brown sugar,
Rinse and dry the chicken.
Mix all ingredients except lemon.
Squeeze the lemon juice into the brine.
Place two lemon quarters into the cavity of the bird.
Place everything into a food safe storage bag. Remove all air and shut the bag.
Make sure some brine is inside the bird's cavity.
Place in the refrigerator at least 4 hours up to 24 hours.
Cook chicken as instructed in the recipe you are following.
frying pan, season the venison steaks then wrap each steak