- Smoked Salmon (read reviews for saltiness) – http://www.foodnetwork.com/recipes/alton-brown/smoked-salmon-recipe.html
– Followed recipe exactly and it was perfect for salmon to be used in a smoked salmon spread. If you wanted to just eat the salmon straight up, cut the salt in half next time.
- Smoked salmon spread – http://www.food.com/recipe/alaska-smoked-salmon-dip-113269
– Used Spinblend instead of mayonnaise and a grated white onion instead of green. Tasted even better after sitting in the fridge a day.
– Keep pieces of the salmon out of the spread and put on the top of the spread after it is on the cracker.
- Smoke pork chops – http://www.food.com/recipe/perfect-smoked-pork-chops-153674
– Followed brine recipe exactly
– Used a similar dry rub, but put it on at the start of smoke.
– Only cooked on smoker for 1.5 – 2 hours at 225 degrees and got pork up to 145 and were juicy and perfect
- Beef Jerky for marinade- http://www.foodnetwork.com/recipes/alton-brown/beef-jerky-recipe.html
– Smoke for 6 to 8 hours (or until up to temp, but mostly dry except for a little moisture in the middle.
- Smoked pork sandwich – bone in pork butt with fat cap around 5 lbs. Score the fat cap criss cross and season with 2 tbsp kosher salt and wrap in fridge for 20 hours. Smoke at 200 for 2 hours in tin pan and then sealing with tin fool and put on oven at 300 for 4 hours until temp in meat reaches 210. Strain juices and take bone out. Then mix in stand up mixer for a min to shred meat then add in 1 1/2 cup juice and mix again.
- Pheasant- http://honest-food.net/2012/11/26/smoked-pheasant-recipe/
- Misc links I haven’t tried yet