June 21, 2019
1/2 c. white sugar
1/2 c. salt
1/2 c. brown sugar
1/2 c. soy sauce
big flake black pepper
alder wood chips
Filet fish but leave skin on and remove rib cage.
In a 5 gallon, sterile bucket, mix 1 quartof water with the white sugar, salt, brown sugar and soy sauce. Mix to desolve ingredients. Put the fillets into the brine created and refrigerate for 12 hours and 12 hours only.
After 12 hours, remove fish from the solution and completely wipe filets down with heavy paper towels or cotton dish towels because they will be very juicy and slimy.
Place filets skin side down on the grates in the smoker with alder wood. Sprinkle on pepper. Smoke at 120 degrees up to 12 hours or 225 degrees about 6 hours. Actual proper smoking time will also very depending on filet thickness.
Pull out filets, peel meat from the skin and serve.
October 18, 2019 11:32am
BAKED OATMEAL ½ C OLIVE OIL ½ C. SUGAR 2 EGGS 1 ¾ C. DRY OATMEAL 2 TSP. BAKING POWDER 1 ½
1 CAN BEER1 LB BROWN SUGAR1 SMALL BOTTLE CHILI SAUCE MEATBALLS:1 LB GROUND DEER1 EGG3/4 C. BREAD
Duck Breast FilletsJalepeno Cheese SlicesBaconDesired seasoningsTake your Duck Fillets and
Pork Belly (Candy Bacon)
August 02, 2019
Pork BellyDry Pork RubBrown SugarBBQ SauceHoneyCut pork belly into quarter-sized chunks. Rub the
June 07, 2019
2 c. water c. white sugarCombine and bring to a boil on the stove. Let it cool. Pour into a gallon