Little Chief Electric Smoker Food

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LITTLE CHIEF BEEF AND GAME JERKY



Little Chief Beef and Game Jerky image

This is a very flavorful marinade for beef or game jerky. It's a nice blend of red wine, soy sauce, sugar and salt, with a pepper-onion-garlic zip. I use flank steak sliced about 1/4 inch thick and do the drying in my oven, but if you have a smoker or dehydrator, knock yourself out!

Provided by EdsGirlAngie

Categories     Lunch/Snacks

Time P1DT6h

Yield 15 serving(s)

Number Of Ingredients 10

2 lbs lean beef or 2 lbs game, sliced 1/4 inch thick
3 tablespoons sugar
2 tablespoons kosher salt
1 cup soy sauce
1/2 cup water
1/2 cup red wine
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon Tabasco sauce

Steps:

  • Place all ingredients in a plastic zipper bag and refrigerate overnight.
  • The next day, if using your oven to dry, cover your oven racks with foil and preheat oven to 180 degrees F.
  • Transfer drained meat to baking racks and dry for approximately 6 hours; depending on how thick the meat slices are, drying could take between 5 and 7 hours.
  • Be sure to place a couple of potholders in the oven door to keep it slightly ajar so moisture can escape and the meat can dry more thoroughly.

MOLASSES SMOKED SALMON



Molasses Smoked Salmon image

My sister in Alaska gave me this recipe. They know how to smoke salmon up there. The prep time does not include the soak and overnight refrigerator time. The amount of salmon fillets is an estimate. You are good as long as the marinate covers the salmon. My sister uses an electric Little Chief Smoker and I use a charcoal smoker. I believe hers turns out better. Times are for her smoker. Serving size is a guess also.

Provided by RogerOH

Categories     Healthy

Time 5h15m

Yield 20 serving(s)

Number Of Ingredients 12

3 lbs salmon fillets
1/2 cup salt
1/2 teaspoon black pepper
3/4 cup sugar
3/4 cup brown sugar
1 quart water
1/4 teaspoon garlic powder
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1/8 cup honey
1/8 cup molasses
1 teaspoon sesame seed oil

Steps:

  • Cut fillets into 1 inch wide strips.
  • Prepare brine solution and place in a non-metallic container.
  • Add salmon strips to brine and refrigerate for 4 to 6 hours.
  • Rinse fish in cold water and refrigerate overnight to dry.
  • Spray smoker racks with cooking spray (PAM). Fasten foil under racks to prevent dripping.
  • Place salmon on racks leaving room between strips. Smoke for 4 to 5 hours rotating racks top to bottom half way through the process.

Nutrition Facts : Calories 163.5, Fat 3.2, SaturatedFat 0.6, Cholesterol 31.4, Sodium 2901.9, Carbohydrate 19.4, Sugar 18.6, Protein 14

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