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Old 11-08-2019, 12:01 AM   #1 (permalink)
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Default Smoke Them if You Got Them

Anybody out there doing any smoking? I have some Canadian Bacon made and some simple dry smoked European sausages on the go.
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Old 11-08-2019, 12:08 AM   #2 (permalink)
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Looks dam good ....
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Old 11-08-2019, 08:19 AM   #3 (permalink)
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The only smoking I do is my lake trout. I do get my moose sausage smoked but that is done up north where my buddy gets our moose meat processed.
Iíve got one of those True North electric smokers that Iíve used for 20 years. Back in the summer I bought a Pit Boss pellet grille to smoke when temps are too cold for the TN. It worked out better than I thought. The TN will smoke around 120 degrees and the pellet gets to 180. What wood do you use for smoking? Iíve been using alder forever but canít find any now so I went to apple. I just buy the bags.



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Old 11-08-2019, 10:17 AM   #4 (permalink)
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[QUOTE=660catman;1381909]The only smoking I do is my lake trout. I do get my moose sausage smoked but that is done up north where my buddy gets our moose meat processed.
Iíve got one of those True North electric smokers that Iíve used for 20 years. Back in the summer I bought a Pit Boss pellet grille to smoke when temps are too cold for the TN. It worked out better than I thought. The TN will smoke around 120 degrees and the pellet gets to 180. What wood do you use for smoking? Iíve been using alder forever but canít find any now so I went to apple. I just buy the bags.

Those Pit Bosses look like they would be great for ribs, pulled pork and all the other southern diet meats. I use a Bradley digital with Oak, Alder, Hickory and Apple pucks. Type of wood depends on what the meat will be used for. The Maple sweet CDN bacon has apple. These sausages are for soups like pea soup, beef and barley, bean and cabbage,,,,, so here I'll use the harsher smoke like Oak or Hickory.
I have a rule that any sausage I make has to have 35% pork fat content. Seemed like a lot of waste of venison to make sausages that taste like, you know 'pork'. When I get a chance to get out, all the venison goes into roasts, stewing and jerky.
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Old 11-08-2019, 10:36 AM   #5 (permalink)
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I would highly recommend a pellet grille as the taste is phenomenal. We did pork loins for a dragon boat party. Man were they good. Leftover pork I vacuum packed to make pulled pork sandwiches at any time. So far Iíve used only the competition pellets but they have all kinds. I found alder pellets for my fish too. Iíve done whole chickens split in half, fresh moose sausage, and of course steaks. Itís definitely not the BBQ you fire up for a couple of hot dogs though. I still have my gas grille for those. If you ever decide to buy one and you get to the USA, buy the pellets there. 12-15 bucks vs 40 bucks up here and once in a while on sale for 30. The grille itself is not cheaper down south.


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Old 11-08-2019, 03:20 PM   #6 (permalink)
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I have looked and admired the Pit Boss grills but we just don't consume enough meat to warrant having another thing to store. All of my smoked stuff is made in small batches for cooking, pizza toppings, CDN bacon and pea meal bacon for camping. Two or three times a year I'll do pulled pork or ribs in the Bradley.
How do you do your trout? Do you brine them and cold smoke, or smoke with heat?
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Old 11-08-2019, 03:38 PM   #7 (permalink)
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I brine them overnight. I have used the same recipe since I started smoking. Temps I get are 120-130 in the TN smoker. Usually in there for about 4 hours depending on trout thickness. The PB lowest setting is 180. Fish is done in a couple of hours.
I make a wicked smoked trout dip with cream cheese and a few other ingredients. Itís a perfect happy hour snack on crackers when weíre camping.



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Old 11-08-2019, 04:58 PM   #8 (permalink)
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[QUOTE=660catman;1381945]I brine them overnight. I have used the same recipe since I started smoking. Temps I get are 120-130 in the TN smoker. Usually in there for about 4 hours depending on trout thickness. The PB lowest setting is 180. Fish is done in a couple of hours.
I make a wicked smoked trout dip with cream cheese and a few other ingredients. Itís a perfect happy hour snack on crackers when weíre camping.



That dip sounds like a winner!!! Care to share?
This is my go to fish brine that I've used a few times.

4cup warm water
1cup soy sauce
3/4cup brown sugar
1/4cup sea salt
3/4tablespoon granulated garlic
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Old 11-08-2019, 05:29 PM   #9 (permalink)
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[quote=PrarieSurfer;1381955]
Quote:
Originally Posted by 660catman View Post
I brine them overnight. I have used the same recipe since I started smoking. Temps I get are 120-130 in the TN smoker. Usually in there for about 4 hours depending on trout thickness. The PB lowest setting is 180. Fish is done in a couple of hours.

I make a wicked smoked trout dip with cream cheese and a few other ingredients. Itís a perfect happy hour snack on crackers when weíre camping.







That dip sounds like a winner!!! Care to share?

This is my go to fish brine that I've used a few times.



4cup warm water

1cup soy sauce

3/4cup brown sugar

1/4cup sea salt

3/4tablespoon granulated garlic


Dip
227g tub of herb and garlic cream cheese or plain CC
Small chopped white onion
2 tablespoons horseradish
Juice of one lemon
1/2 smoked trout fillet

If I use plain cream cheese I have added fresh dill to recipe.
Add sour cream if you want to thin it down a bit. Itís pretty simple but itís the trout that makes it tasty.

Brine
6 cups water
2/3 cup soy sauce
2/3 cup brown sugar
1/2 cup pickling salt
4-5 cloves crushed garlic
1/4 cup franks red hot sauce
1/4 cup maple syrup





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Old 11-08-2019, 06:10 PM   #10 (permalink)
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[QUOTE=660catman;1381961][quote=PrarieSurfer;1381955]



Dip
227g tub of herb and garlic cream cheese or plain CC
Small chopped white onion
2 tablespoons horseradish
Juice of one lemon
1/2 smoked trout fillet

If I use plain cream cheese I have added fresh dill to recipe.
Add sour cream if you want to thin it down a bit. Itís pretty simple but itís the trout that makes it tasty.

Brine
6 cups water
2/3 cup soy sauce
2/3 cup brown sugar
1/2 cup pickling salt
4-5 cloves crushed garlic
1/4 cup franks red hot sauce
1/4 cup maple syrup



Thanks!!!! I can see like a tub of the trout dip would last 17 minutes camping. June, I spend 2-3 weeks up in the Ducks after trout. Now to figure out how to smoke them out there.
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