Transcription of Recipes Operating Instructions
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Recipes Operating Instructions
Recipes Operating Instructions Smokehouse Products, LLC Box 297 Hood River, OR 97031 Toll Free: 1-877-386-3811 Phone: 1-541-386-3811 Fax: 1-541-386-4917 Page 2 of 34 INTRODUCTION .. 5 5 anatomy of smoke cooking and curing! .. 6 Back to 6 3 or the "Real Cure".. 6 Heat and Smoke Processing Your Product .. 7 Warning! .. 7 basic brines and seasonings and important 8 "EASY CURE" brine solution .. 8 Herbs & Spices .. 8 Natural Sugars and Juices and Special Seasoning Sauces .. 8 Important Suggestions .. 9 curing and smoking fish and shellfish .. 10 Smoking Fish .. 10 Freshwater Fish .. 10 Saltwater 10 Shellfish .. 10 Important Suggestions When Preparing Fish To Smoke .. 11 "Easy Cure" Smoked 12 "Little Chief" Smoked Fish # 12 "Little Chief" Smoked Salmon Deluxe .. 12 "Little Chief" Smokey Smelt .. 13 "Little Chief Smoked Clams.
"Little Chief" Smoker. Only the cycle times in the brine and the smoker would vary, depending on the type of mat and your personal taste. "EASY CURE" brine solution 1/2 cup NON-iodized salt 1/2 cup white household sugar 1 quart of good quality water Mix ingredients in a quart jar, 1/2 full of warm water. When thoroughly mixed, fill
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