Smokehouse ProductsBig Chief & Little Chief Electric Smoker
This recipe is perhaps the best smoked salmon recipe we've discovered in over 40 years of making smoked salmon with our Big Chief and Little Chief Electric S.
Smoked Salmon Brine Recipes Little Chief Bryont Blog
Step by step instructions on how to prepare pork ribs to be smoked in the Little Chief Electric Smoker#LittleChiefSmoker
Smoked Beef Jerky Little Chief Electric Smoker YouTube
Each and every Big Chief, Little Chief, and Mini Chief smoker comes with a Recipes and Operating Instructions Book. The book contains instructions on how to get started using your smoker along with tips, warnings, historical information, and of course over 50 of our favorite recipes. This book will help you to understand best practices when.
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Directions. Mix thoroughly. Brine salmon chunks 8 or more hours, keeping refrigerated. Rinse thoroughly after brining. Pat dry with a paper towel and allow to air dry for at least one hour prior to smoking. * not incl. in nutrient facts.
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The Little Chief Smoker comes in a cardboard box, that they say you must remove before use. They didn't used to say that. They used to say that the smoker works in the box and that it is the cardboard that insulates the smoker to get it to the proper heat.. That recipe can have capers cooked in with it. I like to make sandwiches with it.
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Mix thoroughly. Brine salmon chunks 8 or more hours, keeping refrigerated. Rinse thoroughly after brining. Pat dry with a paper towell and allow to air dry for at least one hour prior to smoking. (also used for Steelhead and other large trout) Credit: Luhr-Jensen From: [email protected] (Carey Starzidate: 96-05-31 10:21:18 Edt Posted to MM.
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Cut meat into 1" strips and grind them through a 1/4" plate. Meat should be as cold as possible when grinding. Partially frozen is best if the grinder can handle it. 3. Add spice mix to meat and mix thoroughly. Chill in freezer for 30 minutes. 4. Run the mixture through 3/16" plate. 5.
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When using the electric Little Chief Smoker, where the unit heats to 165 degrees F., we needed to prop open the loading door about 1 ยฝ inches to circulate the smoke, and minimize the heat. Smoke to cheese is good, heat is not! Our guidelines include the favorite wood flavors for smoking, and suggested smoking times.
Little Chief Smoker Salmon Brine Recipe
Preheat your Little Chief Smoker to a temperature of 225ยฐF (107ยฐC) and place the corn cobs directly on the grates. Let them smoke for about 30-40 minutes, or until they are tender and juicy. The result is a deliciously smoky corn on the cob that pairs perfectly with any grilled or barbecued meat.
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Add the spice mix to the meat and mix thoroughly. Chill the mixture in the freezer for 30 minutes. Run the mixture through a 3/16โณ plate. Stuff the mixture into hog casings and air dry for 30 minutes or until dry to the touch. For fresh sausage, refrigerate or freeze immediately after drying.
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Place salmon in the Big Chief or Little Chief smoker and add 2-3 pans of Smokehouse Products Alder Wood Chips (one immediately after the other). Each pan will last about 45 minutes in the smoker. Finish the salmon with heat only. Generally, leave the salmon in the smoker for 6-12 hours (varies widely based on ambient temperature, wind and other.
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Category: Breakfast Cuisine: American Total Time: 2 hrs 35 mins 1. Add all ingredients in a bowl and mix. I used a 4 cup measure bowl. 2. Pour over your salmon and brine over night in the refrigerator. 3. One hour before cooking, take out your salmon and let set out on your rack. 4. Cook in your smoker until done.
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Step 1: Prepare the Meat. The first step in making beef jerky is to prepare the meat. Start by selecting a lean cut of beef, such as top round or flank steak. Trim any excess fat off the beef and slice it into strips that are about 1/4 inch thick. Make sure to slice the meat uniformly for the best results when smoking.
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Trim all fat from meat. Slice meat with the grain to about 1/4" to 1/2" thick. The meat slices nicely when semi-frozen, or your butcher will slice it for you in his machine. Place meat in the cool marinade and leave overnight, or for no less than 8 hours. Remove from brine and allow to air dry without rinsing.