RECIPES
1 4 parts dark brown sugar
2 1 part kosher or non iodized salt
3 Fresh Salmon or Steelhead
Mix together in a large bowl. 4 cups of Dark Brown Sugar and 1 cup salt will do for up to 12 or so pounds of fish. Use a non metallic container, start skin side down and cover fish liberally with sugar salt mix on each layer. Flesh to flesh skin to skin on each layer. Allow to cure for 10-12 hours. Rinse off allow to air dry (usually 2 hours) put in smoker with 3 or 4 pucks until cooked to desired texture. Smoke does not need to be flowing during entire time in the smoker. 3 or 4 pucks allows the proper amount of smoke in during the early stages in the smoker.
Smoked Salmon Dip
1 8 oz package cream cheese
2 1 Cup mayonnaise
3 3 - 5 green onions, chopped
4 1/4 teaspoon kosher salt
5 A few grinds of fresh ground pepper
6 8-12 oz smoked salmon or steelhead
In a medium sized bowl combine cream cheese and mayonnaise. Mix until smooth and creamy. Add green onions, salt and pepper to taste. Flake the salmon in and gently mix. Refrigerate for 1 to 2 hours and serve with crackers and cut vegetables.
Dry cured bacon
1 25 lb. Pork belly
2 12 oz. kosher salt
3 6 oz. brown sugar
4 2 oz. curing salt
Trim the pork bellies into uniform squares and remove any belly skin. Combine the salts and
sugars and liberally rub onto the bellies. Place on a rack and allow to dry cure for 7 days in the
refrigerator. (As the belly is curing, drain any liquid that has accumulated). After 7 days, check
to make sure the belly has become slightly firm to the touch. At this point, the bacon is cured
and ready to be cooked, smoked, or eaten .
Notes:
For smoked bacon: Smoke slowly at a low temperature (130-140 F) for about 3 hours. With Peterson Smoker Pucks, cold smoking is simple by turning off your heat source (unplugging your smoker ) after good amount of smoke is visible coming out the top.
Smoked Trout Potato Salad
Serves 4
1. 1 1/4 lb Red Potatoes
2. 1/4 cup Sour Cream
3. Zest of 1 Lemons and Juice of 1 lemon
4. 2 tablespoons Olive Oil
5. 1/4 teaspoon Kosher Salt and
6. 1/4 teaspoon Fresh Crack Black Pepper
7. 3 green onions Chopped
8. Hand Full Fresh Italian Parsley
9. Finely Chopped Horseradish to taste
10. 2-4 drops Tabasco to taste
11. 12 oz Smoked Trout
Cook potatoes in boiling water until tender, drain when tender. Cut potatoes in half or in quarters depending on size. In a large bowl add sour cream, lemon juice, zest and olive oil mix together. Add potatoes season with salt and pepper. Add Parsley Scallions, Tablespoon of Horseradish (Fresh if you have it) and a few drops of Tabasco. Tear Smoked Trout into good sized bits add to mix and lightly toss it. Serve warm or cold.
Beef Jerky
2 pounds Top Round Steak cut into 1/4 inch slices
3 cups beer
2 cups soy sauce
1/2 cup worchestershire
2 big dashes of tabasco
Marinate for 6 hours in the refridgerator
dry off the meat
3 Peterson Smoker Pucks in bottom of pan 1 on top (3 on bottom creates extra heat)
no more smoke is necessary
at about 2.5 hours in rotate racks
leave in smoker until done- about 4 or 5 hours-
enjoy