jeff@rtech.ARPA (Jeff Lichtman) (05/11/85)
I own a Luhr Jensen brand Little Chief smoker, and have had fun experimenting
with different fuels to produce smoke. Here are some of the things I have
tried:
hickory wood: gives the "standard" smoked flavor
alder wood: tangier than hickory. I don't like it much.
cherry wood: produces a very rich flavor. The strongest flavored wood smoke
I have tried.
apple wood: sweetest flavor of the woods. Very good for fish and poultry.
Mildest of the wood smokes I have tried.
black pepper: the smoke carries some of the pepper flavor, but none of the
hotness. Unusual.
star anise: a form of anise used in Chinese cooking. Produces a strong
anise-flavored smoke. Use sparingly.
black tea: a different flavor. I like it, but don't know how to describe
it.
rosemary: produces an aromatic, herbal smoke.
orange peel: another unusual one. The smoke tastes a little of orange oil,
but has other flavors in it.
Has anyone else played with smoking? If so, what fuels have you used?
--
Jeff Lichtman at rtech (Relational Technology, Inc.)
aka Swazoo Koolak
{amdahl, sun}!rtech!jeff
{ucbvax, decvax}!mtxinu!rtech!jeffterryt@tekigm.UUCP (Terry Turner) (05/16/85)
In article <377@rtech.ARPA> jeff@rtech.ARPA (Jeff Lichtman) writes: >Has anyone else played with smoking? I live in Oregon and am an avid fisherman. With Summer Steelhead and Spring Chinook Salmon running at the same time, I USUALLY have more fish to process than I know what to do with. (No fish story flames please!) As Jeff mentions, I too prefer apple wood for smoking fish. The brine I use is quite simple and I have had excellent results: 1 part brown sugar 3 parts rock salt The actual amount of brine varies with the amount of fish you are smoking. I use a cookie sheet, spread a layer of brine mixture, lay the fish on the mixture, then sprinkle more salt/sugar mixture over the fish. Use just enough to lightly cover the fish. I don't like mine too salty. Thats why I use rock salt rather than table salt. Cover and set in a cool place overnight. Fire up the Little Chief and smoke until it's as dry as you prefer. Usually 6 to 8 hours or more. Marinate time and smoking time depends on the thickness of whatever you're smoking. It may take once or twice to get the hang of it but the results are worth it! Goes great with your favorite brew. Oh, almost forgot. you should rinse the fish and pat dry before smoking unless you want it really salty. Terry Turner !{decvax,hplabs}!tektronix!tekigm!terryt
thomas@utah-gr.UUCP (Spencer W. Thomas) (05/17/85)
I like grape cuttings -- this may have something to do with the fact
that I get lots of them "for free" each year when I prune the grape
vines. Gives a nice smoked flavor.
--
=Spencer ({ihnp4,decvax}!utah-cs!thomas, thomas@utah-cs.ARPA)
"There are only the pursued, the pursuing, the busy, and the tired."
- F. Scott Fitzgeraldnm34@sdcc12.UUCP (nm34) (05/22/85)
> > > The brine I use is quite simple and I have had excellent results: > > 1 part brown sugar > 3 parts rock salt > > The actual amount of brine varies with the amount of fish you are smoking. > I use a cookie sheet, spread a layer of brine mixture, lay the fish on the > mixture, then sprinkle more salt/sugar mixture over the fish. Use just enough > to lightly cover the fish. I don't like mine too salty. Thats why I use rock > salt rather than table salt. Cover and set in a cool place overnight. Fire > up the Little Chief and smoke until it's as dry as you prefer. Usually 6 to > 8 hours or more. Marinate time and smoking time depends on the thickness of You dont mention how much water you mix your sallt and sugar with. The main trouble I have with smoking is that it turns out too salty. That is a function of the water to solute ratio. I ussually use: 2 quarts water:1/2 c salt:1/2 c sugar This gives enough salty taste and the main taste is sthe smoke. ANother vote for apple wood. A note: To the guy in Seattle who drys his beef jerky in the sun instead of an oven or smoker, I have a question: Your method is fine for the day that he sun shines in Seattle, but what do you do on the other 364 days? I used to live in Seattle. I now live in San Diego and would trade all of the sun and surf for one more day freezing my butt waiste deep in some river fishing for steelhead. - Andy Bindman
terryt@tekigm.UUCP (Terry Turner) (05/30/85)
In article <321@sdcc12.UUCP> nm34@sdcc12.UUCP (nm34) writes: >> >> >> The brine I use is quite simple and I have had excellent results: >> >> 1 part brown sugar >> 3 parts rock salt >> >> The actual amount of brine varies with the amount of fish you are smoking. >> I use a cookie sheet, spread a layer of brine mixture, lay the fish on the >> mixture, then sprinkle more salt/sugar mixture over the fish. Use just enough > You dont mention how much water you mix your sallt and sugar with. >The main trouble I have with smoking is that it turns out too salty. >That is a function of the water to solute ratio. I ussually use: > > 2 quarts water:1/2 c salt:1/2 c sugar > >This gives enough salty taste and the main taste is sthe >smoke. ANother vote for apple wood. > >A note: > > To the guy in Seattle who drys his beef jerky in the sun instead of >an oven or smoker, I have a question: Your method is fine for the day >that he sun shines in Seattle, but what do you do on the other 364 days? > >I used to live in Seattle. I now live in San Diego and would trade all >of the sun and surf for one more day freezing my butt waiste deep in >some river fishing for steelhead. > > - Andy Bindman I don't use any water. The salt and brown sugar melt with the natural fish juices to produce it's own liquid. Since I don't use any water, I assume that my fish would marinate longer than yours. But anyway, to each his own. Smoking meat is a real seat of the pants operation and people use recipes from moms and grandfathers or whoever and adjust it to their own tastes. I remember one time I mixed some water with the sugar/salt mixture and it turned out REALLY salty and it took more beer to wash it down. Come to think of it, maybe your recipe is better. :-) Any other variations are welcome. Terry Turner !{decvax,hplabs}!tektronix!tekigm!terryt