Idiomas disponibles
Idiomas disponibles
OPERATING INSTRUCTIONS(CONTINUED)
SMOKED TURKEY
Instructions:
1. Empty cavity rinse and pat dry with paper towel.
2. Tuck wing tips under the back and tie legs together.
3. Place in center of cooking grate directly above foil drip pan of water.
4. Smoke for 12 minutes per pound. Allow several extra minutes per pound if stuffed to allow for expansion.
5. Use a meat thermometer for best results (190°F internal).
SMOKED BAKED HAM
You can smoke fully cooked canned ham or smoked and cured whole ham or shank or butt portion.
Ingredients:
1 cup of Light Brown Sugar, firmly
packed
1/2 cup Orange Juice
1/2 cup Honey
SMOKED VENISON WITH BACON
You can smoke fully cooked canned ham or smoked and cured whole ham or shank or butt portion.
Ingredients:
Venison Marinade
1 cup Balsamic or Red Wine Vinegar
1 cup Olive Oil
2 oz. Worcestershire
½ oz. Tabasco
2 Tbsp. Seasoning Salt
1-2 Chopped Jalapeños
3 oz. Soy Sauce
Bacon Marinade
2 oz. Red Wine Vinegar
2 oz. Worcestershire 4 dashes Tabasco
Marinades
CHICKEN MARINADE
Ingredients:
½ Cup Soy Sauce
¼ Cup Olive Oil
¼ Cup Red Wine Vinegar
1 Tsp Oregano
½ Tsp Sweet Basil
½ Tsp Garlic Powder with Parsley
¼ Tsp Pepper
Instructions:
1.
Combine sugar, juice and honey. Let glaze sit for at least 4 hours.
2.
Remove rind and score fat diagonally to give a diamond effect.
3.
Insert a whole clove into the center of every diamond.
4.
Place ham with fat side up in center of cooking grate. Close lid.
5.
About 9 minutes per pound is suggested for fully cooked hams. Smoked or cured ham, which is not fully
cooked, should be cooked to an internal temperature of 160°F.
6.
Baste with ham glaze 3 or 4 times during last 30 minutes of cooking time.
7.
Garnish with pineapple rings about 15 minutes before end of cooking time.
Instructions:
1.
Place leg of venison in a container and marinate for 2-4 days, turning daily.
2.
Leave bacon to marinate overnight.
3.
Remove leg from refrigerator at least an hour before cooking.
4.
Season generously with seasoned salt and coarse ground black pepper.
5.
Wrap 1 lb. bacon over the top of the leg, and smoke 20-25 minutes per pound, or until tender.
6.
Do not overcook.
Instructions:
1.
Pour over chicken pieces in non-metal dish.
2.
Cover and refrigerate overnight, turning occasionally. Use marinade to baste chicken while cooking.
19
