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Discussion Starter · #1 ·
Have some salmon soaking in brine now, gonna go in the smoker tonight. Did a batch of salmon and some venison last week. Just wondering who else here smokes?
 

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Covered in mud...
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I do, from time to time. Usually ribs, pork shoulder, or beef jerky.
 

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I smoke all sorts of things, i have about 50 lbs of salmon i am smoking over thanksgiving break.
 

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Is Sandals invited?
if he wants to come all the way up here, sure. if you wanna come, i have some delicious salty meat for you to sample.
 

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i love smoked food but i just cant seam to get any good brine recipes anyone have any to share im still learning how to make them and have had to figure it out on my own so far...............
seriously i would like to get a fe recipies....
thanks
dont mean take awy from the orignal thread
 

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WWSD - What would stan do
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Jerkey:

1/4 C salt
1/2 cup of home made maple surple
some worshtishire sauce
some A-1 sauce
Some liquid smoke
some BBQ sauce
some hot stuff

by some, I mean however much you want


Mix all that crap together and then add a little bit of water so you have enough to cover all the meat

oh yea, I usually dont use water, I use beer... shocking I know.

I love beef jerky, I need to make another smoker.

(That's a beef jerkay brine)
 

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hoo dat. wat.
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Jerkey:

1/4 C salt
1/2 cup of home made maple surple
some worshtishire sauce
some A-1 sauce
Some liquid smoke
some BBQ sauce
some hot stuff

by some, I mean however much you want


Mix all that crap together and then add a little bit of water so you have enough to cover all the meat

oh yea, I usually dont use water, I use beer... shocking I know.

I love beef jerky, I need to make another smoker.

(That's a beef jerkay brine)

Dude, I have no idea what "Home made maple SURPLE" is, and I certainly don't want to find out.
 

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Discussion Starter · #17 ·
He means the real stuff, I use it in my brine too.

Soy sauce base
a cup of salt
at least a cup of maple syrup, otherwise brown sugar and molasses.
cut up tomatoe and onion
lowry's
some worcestershire
1/4 to 1/2 half a bottle of real lemon, heavier for the fish.
 

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teriaki, salt, brown sugar and jack daniels. works on everything.
 

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Discussion Starter · #20 ·
Just finished an awesome batch of salmon last night. Might go catch some more this weekend. Brought in some venison slim-jims to work today and everybody is scarfing them up. Soaked some venison burger in the same brine above. Made my onw funnel to mount on the end of a meat grinder. As you run the meat through the grinder after soaking, have somebody hold a cookie sheet under the end so they can move it as you feed the grinder to make one long, continueous strand. You don't need to pump it into a skin, it'll hold together itself when cooked. It only takes a couple hours in the smoker.
 
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