INTRODUCTION . 5 foreword. 5 anatomy of smoke cooking and curing! . 6 Back to Basics. 6 3 Ways. or the "Real Cure". 6 Heat and Smoke Processing Your Product . 7 Warning! . 7 basic brines and seasonings and important suggestions. 8 "EASY CURE" brine solution. 8 Herbs & Spices . 8 Natural Sugars and Juices and Special Seasoning Sauces. 8 Important Suggestions . 9 curing and smoking fish and shellfish. 10 Smoking Fish . 10 Freshwater Fish. 10 Saltwater Fish. 10 Shellfish . 10 Important Suggestions When Preparing Fish To Smoke. 11 "Easy Cure" Smoked Fish. 12 "Little Chief" Smoked Fish #2. 12 "Little Chief" Smoked Salmon Deluxe. 12 "Little Chief" Smokey Smelt . 13 "Little Chief Smoked Clams . 13 "Little Chief" Smoked Oysters . 13 "Little Chief" Smoked Shrimp, Prawns and Crayfish . 13 Jiffy Smoked Fish Patties. 13 Smoked Salmon or Tuna Spread. 13 Smoked Salmon and Cream Cheese Omelet . 14 Smokey Salmon Nuggets. 14 smoke flavoring of meats. 15 Steaks, Chops and Ribs. 15 Roasts: Beef, Pork or Lamb. 15 Sliced Bacon, Canadian Bacon, Ham Slices, Link Sausage. 15 Hamburger . 15 Country Sausage . 15 Smoke Flavored Cheese Patties. 15 Smoked Hamburgers Royale . 16 Smoked Hamburger Loaf. 16 "Little Chief" Smokey Drumsticks . 16 Smokey Hamburger Salami (three versions) . 17 Version 1. 17 Version 2. 17 Version 3. 17 Fiesta Marinade. 18 Page 2 of 34 Sportsman's Marinade - Teriyaki. 18 Creole Beef Marinade. 18 "Little Chief" Smokey Barbecued Ribs . 18 "Little Chief" Smokey Pork Loin . 18 Wild Things for Wild Game . 19 Smoked Liver. 19 hard curing of meats. 20 (Hams, bacon, sausages beef and jerky) . 20 “Easy Cure” Meat Jerky. 20 “Little Chief” Beef and Game Jerky. 21 Wild, Wild Game Jerky . 21 Poker Party Jerky – Quick and Easy. 21 Poker Party Jerky #2 . 21 Snacky Sausage. 22 smoke flavoring of poultry and game birds. 23 “Little Chief” Smoked Chicken and Chicken Parts. 23 “Little Chief” Hickory Flavored Turkey. 23 “Easy Cure” Brine for Chicken and Small Wild Birds. 23 Sportsman’s Brine for Chicken and Small Wild Birds. 24 Apple Flavored Turkey or Cornish Game Hens . 24 Maple Flavored Turkey. 24 Cherry Flavored Duck. 24 Smoked Goose, Duck. 24 Smoked Duck a’ l’Orange (2 Ducks) . 25 Pecan-Stuffed Smoked Pheasant. 25 Smoked Chicken Breasts in Ham . 25 “Little Chief” Jiffy Smoked Turkey or Chicken. 25 “Little Chief” Smoked Chicken Salad . 25 hors d’oeuvres and other special treats . 26 “Easy Cure” Beef Chunkies. 26 Fiesta Beef Chunkies . 26 “Little Chief” Smokey Meatballs. 26 “Little Chief” Smokey Meatballs Waikiki. 27 Smokey Meatballs Italiano . 27 “Little Chief” Smokey Franks . 27 “Little Chief” Vienna Sausage. 27 “Little Chief” Spam ‘n Bif Chunkies. 27 Sesame Pork Chunkies. 27 “Little Chief” Smokey Cocktail Shrimp (Prawns). 27 Sesame Smoked Shrimp . 27 Baha Shrimp Kebobs . 27 Apple Smoked Shrimp Scampi. 28 “Little Chief” Smoked Liver Pate. 28 “Little Chief” Smoked Eggs . 28 “Little Chief” Smoked Sunflower and Pumpkin Seeds . 28 “Little Chief” Smoked Nuts. 28 Smokey Salmon on Celery Sticks. 28 Smokey Clam Dip. 29 Smoked Popcorn/Wild Rice. 29 Page 3 of 34 “Little Chief” Smokey Cheese. 29 smoke flavored noodles, macaroni, spaghetti, grains and breads . 30 Smokey Bean Patties (Vegetarian’s Delight) . 30 Smokey Chili Con Carne . 30 Smokey Lentil Soup. 31 Smokey Meat Loaf. 31 Smokey Marinated Bean Salad. 31 Smoke Flavored Bread and Cracker Crumbs. 31 Campbell’s Chunky Soup with Smokey Macaroni. 31
OPERATING INSTRUCTIONS. - 32 -
Important Safeguards. - 32 -
Home Smoking: It’s easy, it’s inexpensive and so-o delicious! . - 32 -
Some tips on getting the most from your Big, Little or Mini Chief Smoker. - 33 -
Suggestions on care, cleaning and storage. - 33 -
Cold Smoke Technique. - 34 -
Page 4 of 34 INTRODUCTION
The recipes and information in this book were developed while using the "Little Chief" electric smoker and the five varieties of "Chips 'n Chunks" wood flavor fuels. In the 40 years that we have manufactured the "Little Chief," we've smoked just about every type of food imaginable (and some that were not!). We have sampled many types of flavor fuels to determine which would serve us best. Type of wood, its quality, and the texture of the processed wood are all important to the finished product. Temperature and airflow characteristics of the "Little Chief" have been tested and charted under different operating conditions and the unit's design has been modified and improved several times over the years. We've had assistance and design suggestions from a good many people. Gourmet cooks and smoking enthusiasts, just like yourself, from all over the world have contributed foreword to the quality and reliability of this line of electric smokers.
The "Little Chief" has been a fun-filled adventure for us at Smokehouse Products, LLC. Smoke delicacies seem to be an everyday experience as our company "family" and friends are constantly trying for a new or more exotic taste treat. Over the years we have accumulated numerous recipes from our own experiments with the smoker and from our many customers and friends who want to share their own successful secrets. In a word, the "Little Chief" smoker has been FUN! As it will be for you as the mysteries of unique food preparation techniques unfold and become a part of your culinary style.
After a brief explanation of the basics of "curing" and the fundamentals of what the smoke generating "Little Chief" can do, we will move on to a selection of recipes that are guaranteed to excite your palate and imagination.
Page 5 of 34 When you really think about it, just how far back does the "curing" of meats go? If you anatomy of didn't have a refrigerator or a freezer, what would you do to preserve the necessary foodstuffs for your family? One doesn't have to exercise this point very long to determine smoke cooking that the early day inhabitants of this grand planet earth must have given a lot of serious consideration to this question. and curing! No doubt the earliest Neolithic methods were a simple drying process done by the sun and the wind. As fire was used to aid the drying and cooking, it was discovered that the foods Back to Basics prepared in this manner tasted better and had greater lasting qualities.
At a later time, the process of "salting" the meat, prior to smoking, was discovered. The historical significance of this discovery cannot be overemphasized.
Salting or the infusion of salt into meat of various types is called "curing." Simply stated, this process causes the meat to undergo certain physical, chemical and bacteriological changes, which result in greatly extended stability. More specifically, salt (sodium chloride) acts to suppress the growth of spoilage causing bacteria and to solubize the available meat proteins. With the introduction of salt to a cut of meat, the meat proteins dissolve and the meat becomes tacky. When heated, the dissolved proteins set up and "bind" the meat. This phenomenon is most important in the manufacture of sausage or heavily cured meats such as pork or certain dried fish products.
Other chemical elements are sometimes introduced into commercially cured foodstuffs to control color and texture. We need not, quite happily in fact, bother ourselves with these extra and somewhat controversial chemicals.
3 Ways. or the The science (and art) of "curing" is simply the infusion of salt into your food products, "Real Cure" which can be achieved by three different methods:
(1) THE COVER BRINE. which is the easiest of the three and most applicable to what we are trying to accomplish. Most recipes and suggested cycle times in this booklet use the cover brine system.
(2) THE DRY CURE. excellent for old-fashioned curing of hams and bacon. This process is still used by some specialty sales firms in the southeast. It is however, a time-consuming and rather costly process, unless done on a large volume or on a commercial basis.
(3) INJECTION CURE. used almost exclusively by commercial meat packers. It is fast and effective, allowing the processing firms to speed processing and lower in-house inventories. It is, however, complicated and much too sophisticated for the home processor.
The cover brine can do it all for us. Making the assumption that our quantities of food are going to be processed in the "Little Chief" smoker, these same quantities can easily be "brined" in a glass, crockery or plastic container that will allow the brine solution to completely cover the food.
Other benefits of this process become immediately apparent. It is easy to vary the salt concentration of the brine solution and it is easy to introduce other taste variations such as spices, herbs, or a variety of fruit juices. The blending of these various tastes (along with the inherent taste of the meat product you are processing) is what it's all about. At this point I think it is fair to say that the possibilities of achieving a wide variety of subtle, yet
Page 6 of 34 distinctive taste varieties becomes readily apparent.
Heat and Smoke The previous section outlined the traditional "curing" systems. The next step in our total Processing Your process is the application of warm dry air to the product. What happens to the cured meats during heat processing? Product (1) The meat loses some of its moisture. (2) It becomes pasteurized if the temperature is raised above 145º. (3) The proteins coagulate and set up to "bind" the product. (4) The cured meat color develops.
Without getting into rather complicated explanations regarding temperature, heat transfer, humidity and surface evaporation, suffice it to say that your "Little Chief" smoker has been "factory tuned" to provide exactly the proper temperature and air flow to:
(1) Remove moisture quickly. (2) Raise internal temperature of your product to approximately 165º. (3) AND FINALLY, to provide an efficient and reliable smoke generator that will supply the "OLD-FASHIONED" smoke flavors to the various foodstuffs that you are processing.
This smoke vapor not only marvelously flavors these foodstuffs, but also provides certain chemicals that penetrate the surface and assist in controlling the growth of the various microorganisms, which are the principal causes of decay.
Warning! Although the described methods of curing and smoking will flavor your foodstuffs and will inhibit or stop natural deterioration, they are not a magic process that will restore freshness and good flavor to food that is already tainted. It is a waste of time and materials to process foods that have already lost their freshness and flavor. The little extra effort taken to bring a fresh product to your smoker will pay big dividends in the quality of the finished product.
Page 7 of 34 Many of the recipes you will find in this book will refer to the "EASY-CURE" brine basic brines solution. It is a simple and effective way to brine fish, poultry, wild game, or butcher meats. It also provides a base from which to expand with other seasonings or juices. and seasonings To emphasize the simplicity of the smoke-curing process, it would be fair to say that ALL and important fish, meat, or poultry can be deliciously prepared using the "EASY-CURE" brine and the "Little Chief" Smoker. Only the cycle times in the brine and the smoker would vary, suggestions depending on the type of mat and your personal taste.
"EASY CURE" brine solution 1/2 cup NON-iodized salt 1/2 cup white household sugar 1 quart of good quality water Mix ingredients in a quart jar, 1/2 full of warm water. When thoroughly mixed, fill the jar to the brim with cold tap water. I solution is not used immediately, store it in the refrigerator (the cooler the better).
Easy and terrific! Now that you have mastered the simple art of basic curing, you are ready to move on to bigger and better things. The following chapters are chock full of recipes you will enjoy. Sample them - and add our own favorite flavor touches. Below are listed some of the suggested seasonings you will find useful in developing some of your own brines and marinades.
Herbs & Spices Herbs: Spices: Other: Basil Caraway Garlic Bay Cayenne Onion Dill Celery Seed Monosodium Glutamate Oregano Cloves Kitchen Bouquet Marjoram Curry Maggi Seasoning Parsley Ginger Rosemary Mace Sage Nutmeg Tarragon Pepper Thyme Turmeric
Natural Sugars and Honey (various types) Worcestershire Juices and Special Molasses Tabasco Brown Sugar Chili Sauce Seasoning Sauces Apple Juice Soy Pineapple Juice Catsup Orange Juice A-1 Sauce Lemon Juice Wines and Sherries Berry Juices Rum
Page 8 of 34 Important Brines should be mixed thoroughly in glass, crockery, or plastic vessels. DO NOT USE Suggestions wooden or aluminum containers.
A large spoon and a glass quart jar are handy for mixing the "EASY-CURE" brine. Meats should be completely immersed in the brine, and they should be stirred or rearranged in the solution occasionally.
Keep brines as cool as possible. If you plan to reuse them, store them in the refrigerator. Reuse should be limited to 3 or 3 times only and a storage period of no longer than 1 week is recommended.
After brining, give you meat a light rinse in cool water and allow it to air dry for about an hour before putting it into the smoker. You will notice a glossy look to the meat or fish when it is dry. This is called the "pellicle" and its formation on the surface of your meat is important.
As stated in your "Little Chief" instructional booklet, it is a good practice to pre-heat your smoker for 15 minutes prior to sue. Load the smoker rack at your preparation area and transport the rack to the outside smoking site, loading and fueling of the smoker is completely illustrated on the "Here's How" page of these instructions.
Page 9 of 34 It is important that we understand the difference between the smoking and the drying curing and portions of the processing cycle. In many cases, the recipes call for a total drying time of 6 to 12 hours or more, while saying, also, that the recipe calls for only 2 panfuls of flavor smoking fish fuel. This means that your smoker will only be "smoking" for about 2 hours, but the product needs much more total drying time in the unit to complete the full curing cycle. and shellfish While your product may need, or be able to absorb, only so much of the smoke flavor, it indeed needs much more drying time to bring it to the desired state of "doneness."
Smoking Fish There are so many wonderful fish and shellfish available it seems a shame that we can't deal with each of them in a very specific manner. Their delicate flavors lend themselves to the light touches of herbs and natural sweeteners. The recipes that follow will give you insight into the ways they can be deliciously prepared. Let's start with a list of some of the fish with which our "Easy Cure" brine solution will work.
Freshwater Fish Saltwater Fish Shellfish Bass Barracuda Clams Bream Bass Crayfish Carp Bonefish Mussels Crappie Bonita Scallops Catfish Cod Shrimp Grayling Corbina Oysters Kokanee Dolphin Etc. Musky Flounder Perch Grouper Pike Grunt Shad Halibut Sturgeon Herring Steelhead Mackerel Trout (all types) Mullet Etc. Octopus Pompano Snook Squid Salmon (all types) Tuna Yellowtail Wahoo Etc.
Page 10 of 34 Important Handle your fish carefully in the many processes necessary to get them to our dining Suggestions When table. You will have a better product if your fish is not bruised or mistreated in the catching, cleaning, and preparing stages. Preparing Fish To Smoke Proper field dressing and cooling is imperative. Smoke curing won't restore freshness lost because of poor handling. Clean your fish as quickly as possible, and cool them with a grass evaporation pack or bag, or on ice if it's available.
If your fish must be held for some time before smoking, they should be quickly frozen. Small fish can be totally immersed in water or a light saline solution (1 Tbsp. salt to a quart of water) and brought to 0ºF. by a good cold freezer. Larger fish can be cleaned and sectioned into convenient chunks that will fit into a 1/2 gallon milk container and quickly frozen in the saline solution.
You will notice that the partially frozen fish is much easier to handle and to cut. Try a stiff sharp knife on your semi-frozen fish. It's like cutting balsa wood.
Depending on the size and thickness of your fish, you may elect to:
(1) Prepare for processing by cutting fish into chunks, completely deboning as you go. (2) Filet your fish with a thin knife, cutting above the bone layer to eliminate further deboning and then smoke the whole or portioned filet. (3) Simply remove entrails and head, and smoke the remaining fish whole. (smaller fish such as smelt, herring, small trout or kokanee.) If you hang the whole fish in you smoker, be sure to prop open the belly cavity with a toothpick.
Lastly, be sure your prepared chunk filets or whole fish have been neatly prepared so that they are nicely presentable when done. Cut away all unsightly material and wash the product thoroughly before brining or placing in the smoker.
The "STEP BY STEP INSTRUCTIONS" pictorially illustrates the exact way to prepare a salmon (or any larger fish), using the "Easy-cure" brine method and the "Little Chief" electric smoker.
You may nicely store your smoke fish in aluminum foil or a tightly covered plastic container in the refrigerator, for up to 4 weeks. (If it lasts that long.) The longer the drying process, the longer it will keep.
Page 11 of 34 "Easy Cure" Smoked Fish 1qt. water Fill a quart jar ½ full with good warm water. Add salt and ½ cup NON-IODIZED salt sugar. Mix well until dissolved. Top off jar with cold water. ½ cup white sugar This recipe may be increased if you need more brine. Immerse prepared fish chunks, filets or small whole fish completely in the brine solution. Brine chunks 1" thick, 8 to 12 hours or overnight. Brine filets to ½" thick about 4 hours and small whole fish or very thin pieces about 2 to 4 hours. Stir solution and rotate fish occasionally. Remove from brine. Rinse each piece in cool water and place on paper towels. Pat dry. In about 1hour, you will notice a tacky glaze on the surface of the fish. This is called he "pellicle". Your fish is now ready for loading into the smoker. THICK CHUNKS---Smoke 8 to 12 hours, using 3 panfuls of Chips ‘n Chunks flavor fuel. FILETS TO ½" ---Smoke 5 to 8 hours, using 2 panfuls of Chips ‘n Chunks flavor fuel. SMALL FISH, THIN PIECES---Smoke 2 to 4 hours using 1 or 2 panfuls of Chips ‘n Chunks flavor fuel. Add Chips ‘n Chunks flavor fuel during the early stages of the drying cycle. Check the meat periodically for he degree of doneness you desire.
"Little Chief" Smoked 2 qts. water Use small fish or filet of large. Mix all ingredients and stir Fish #2 1 cup NON-IODIZED salt until dissolved. (for oily fish with a stronger ½ cup brown sugar Brine fish 4 or more hours. Rinse and dry. Rack and load. flavor) 2 Tbsp. lemon concentrate Use 3 to 5 panfuls Hickory, Apple or Alder. Keep in the OR ¼ cup lemon juice smoker 4 to 10 hours, depending on the size of fish pieces. ¼ Tbsp. garlic powder (Use this recipe for: Cod, Bass, Pike, Tuna types, Sturgeon, ¼ Tbsp. onion powder Barracuda, Mackerel, Eels, and for Squid and Octopus,)
"Little Chief" Smoked 1/3 cup sugar Brine salmon chucks 8 or more hours, keeping refrigerated. Salmon Deluxe ¼ cup NON-IODIZED salt Fill flavor pan with Hickory, Alder, or mix 2/3 Apple with (Chinook, Coho, etc.) 2 cups soy sauce 1/3 Cherry. Use 2 to 3 panfuls. Leave in the smoker until 1 cup water drying is completed, This may take 12 hours, depending on ½ tsp. onion powder the thickness of the meat. Place largest and thickest chunks ½ tsp. garlic powder on the bottom rack. ½ tsp. pepper ½ tsp. Tabasco sauce (Also use for Steelhead and other large trout.) 1 cup dry white wine
Page 12 of 34 "Little Chief" Smokey 1 cup non-iodized salt Some prefer whole smelt, others remove heads and entrails Smelt 1 cup brown sugar with a pair of scissors. Either way, wash smelt in clear (the beer-drinker's friend) 1 cup soy sauce water. ½ cup vinegar Mix all ingredients in warm water. Let the brine cool and 1 Tbsp. Worcestershire add the smelt. Brine the smelt 4 or more hours. Rinse and sauce air-dry. 1 Tbsp. paprika Use 3 panfuls of Apple, Alder or Hickory flavor fuel. Keep 1 Tbsp. chili powder in the smoker until done. (5 to 7 hours.) 1 Tbsp. garlic salt (optional) 1 Tbsp. onion salt ½ tsp. pepper 3 cups warm water
"Little Chief Smoked Open your clams by steaming in a kettle. Shake the clam meat from its shell. Split the Clams neck and cut out the stomach with scissors. Wash the clan in cold water, picking out any noticeable sand particles from the meat. Place clams in the "Easy Cure" brine solution for 30 minutes. Rinse lightly in warm water and allow to air dry for 40 minutes. Place an oiled screen in your "LITTLE CHIEF" and smoke for 2 hours using 2 pans of Alder or Apple Chips ‘n Chunks flavor fuel.
"Little Chief" Smoked After removal from its shell the Oyster should be blanched. Cut larger oysters into smaller Oysters pieces. Blanching is easy. Simply put the oyster in a metal strainer and dip them into boiling water until the edges curl. (Usually 2-3 minutes.) Then rinse in a coop tap water. Place oysters in the "Easy Cure" brine solution for 40 minutes. Rinse lightly in warm water and allow to air dry for 40 minutes. Place oysters on an oiled screen in your "Little Chief" and smoke for 50 to 75 minutes, using 2 pans of Alder or Apple Chips 'n Chunks flavor fuel.
"Little Chief" Smoked If your shrimp is uncooked, peel and pre-cook them in bouillon for 5 minutes. Place the Shrimp, Prawns and meat in the "EASY CURE" brine solution for 2 hours. Rinse under tap water and arrange Crayfish on paper towels for drying. Allow to air-dry for 40 minutes. Place meat on an oiled screen in your "LITTLE CHIEF" and smoke for 2 hours, using 2 pans of Alder or Apple Chips ‘n Chunks flavor fuel.
Jiffy Smoked Fish Patties 2 Cups flaked fish (canned Place fish in a greased baking dish that will fit into your or leftovers) "LITTLE CHIEF", spreading evenly and loosely in the dish. 2 beaten eggs Smoke for 1 pan full of Hickory or Alder Chips ‘n Chunks 1 cup bread crumbs or flavor fuel and allow to cool. crackers (smoked if you Mix ingredients thoroughly. Mold into patties and fry in like) hot butter or bacon grease until golden brown. These are 1 Tbsp. minced onion great on toast with white sauce, or make a smoked Dash pepper fishburger with all the trimmings. Yum! Salt to taste
Smoked Salmon or Tuna For sandwiches that are a real treat, drain the liquid from canned salmon or canned tuna. Spread Place in a greased baking dish that will fit easily into the Little Chief smoker. Flake fish with a fork, spreading it out over the dish. Place in your preheated smoker and smoke for one hour or the time it takes for one pan of Apple or Alder flavor fuel to exhaust itself. Remove from smoker. Allow to cool. Prepare your favorite sandwich spread with smoked flavored fish.
Page 13 of 34 Smoked Salmon and Sauté 2 chopped green onions and 1/3 cup smoked salmon in butter for 2 or 3 minutes. Cream Cheese Omelet Stir in cubed cream cheese (3 oz. Package) until melted. Use to fill 2 3-egg omelets.
Smokey Salmon Nuggets 2 cups flaked, smoked Combine fish, potatoes, egg, onion, and pepper. Beat until salmon smooth. Chill well 1 ½ cups seasoned mashed Portion fish mixture with a ¼ cup measure. Shape into potatoes balls. Roll in crumbs. Fry in hot, deep fat, 350 degrees F., 3 1 egg, beaten slightly to 5 minutes or until thoroughly heated and lightly browned. 1 tsp. grated onion Serve hot with your favorite egg or cheese sauce. Makes 12 Dash pepper balls. ½ cup fine Cornflakes Approximately 4 servings crumbs oil for deep-fat frying
Page 14 of 34 The smoke flavoring of meats is simply a delight. and delightfully simple! Aside from smoke the processing of jerky, or the manufacture of corned beef, where a strong cure is desired, we simply use the "Little Chief" smoker as a smoke-generator for application of smoker flavoring of flavors. You may then prepare these various cuts in your own favorite way.
meats We will provide some suggestions for you to start with. some with interesting and exciting marinades that you will enjoy very much.
Please remember that smoker flavoring is NOT a curing process. Your meats must be cooked, refrigerated or frozen immediately after the smoke flavoring.
When smoke flavoring it is good to pre-heat the smoker and have a dense smoke already generated before placing the meat inside. This should take less than 15 minutes.
There are 5 different "Chips 'n Chunks" flavor fuels available to you, and, like other seasonings your preferences are a highly personal think. We will recommend those that we like, but don't hesitate to experiment to suit YOUR taste.
Steaks, Chops and Ribs In your pre-heated and smoking "Little Chief," place these cuts for 20 minutes. Use Hickory, Alder or Mesquite "Chips 'n Chunks," then prepare in your favorite way. Shorten your cooking time by 20% on these smaller cuts, as the smoking time will start your cooking process.
Roasts: Beef, Pork or In your pre-heated and smoking "Little Chief," place these cuts for 20 minutes per pound Lamb and 2 hours maximum. Try Cherry, Hickory or Mesquite on beef, and Apple on pork or lamb. Prepare in your favorite way. Shorten your cooking time by 10%.
Sliced Bacon, Canadian In your pre-heated and smoking "Little Chief," place these cuts for 20 minutes. These Bacon, Ham Slices, Link meats seem to beg for the more tangy flavors of Hickory and Alder, but also try Apple if Sausage you would like a slightly sweeter and smoother flavor.
Hamburger Use for patties, meat loaf, meatballs, chili, hash or other "hamburger helpers." Spread your ground beef in a shallow pan or on a fine screen (preferably) and place into your pre-heated and smoking "Little Chief" for 20 minutes. Hickory and Alder are zippy. Mesquite is a Westerner's delight. Apple is a bit more mellow. and Cherry will hit 'em where it counts. Take your pick. Then use the smoke-flavored hamburger in your regular way. Shorten your cooking time by 20%. (Use Cherry or Mesquite when making chili; it really fits.)
Country Sausage Prepare exactly as for Hamburger, but try the Cherry "Chips 'n Chunks." You are guaranteed comment! Smoke for 10 minutes the first time. You can try more later, if it turns you on.
Smoke Flavored Cheese 3 lbs. ground beef Mix all ingredients well and form into THIN patties. Patties slices of cheddar or Smoke patties in pre-heated and smoking "Little Chief" for Velveeta cheese 30 minutes. Sandwich cheese slices between smoked patties 1 package of dry onion soup and crimp the edges. Lightly grill, salting to taste. Serve to mix the family hamburger king for further processing. 1 tsp. pepper salt (to taste)
Page 15 of 34 Smoked Hamburgers 2 lbs. ground beef Spread your ground beef in a shallow pan or on a fine Royale 1 egg screen (preferably) and place into your pre-heated and 1 large onion, minced smoking "Little Chief" for 20 minutes. Hickory and Alder 20 soda crackers, crushed to are zippy. Mesquite is a Westerner's delight. Apple is a bit crumbs more mellow. and Cherry will hit 'em where it counts. Take 1/4 cup burgundy or heavy your pick. Then quickly blend with other ingredients. Make red wine large, thick patties and grill to taste. Serve a la carte, with 1 tsp. salt mushroom sauce, or with buns for a "Royale Burger" Yum! 1 tsp. pepper
Smoked Hamburger Loaf 2 lbs. ground beef Spread your ground beef in a shallow pan or on a fine 1 can tomato soup screen (preferably) and place into your pre-heated and 1 egg smoking "Little Chief" for 20 minutes. Hickory and Alder 1/2 cup minced onion are zippy. Mesquite is a Westerner's delight. Apple is a bit 2 Tbsp. chopped parsley more mellow. and Cherry will hit 'em where it counts. Take 1 Tbsp. Worcestershire your pick. Then quickly blend with other ingredients. Shape sauce firmly into a loaf and place into a shallow pan. Bake at 325º 1/2 cup bread or cracker for 1 1/2 hours. crumbs 1 tsp. salt dash pepper
"Little Chief" Smokey 1 lb. ground beef Spread your ground beef in a shallow pan or on a fine Drumsticks 1 egg, well beaten screen (preferably) and place into your pre-heated and 1/2 cup smoked fine bread smoking "Little Chief" for 20 minutes. Hickory and Alder crumbs are zippy. Mesquite is a Westerner's delight. Apple is a bit 1/4 cup finely chopped more mellow. and Cherry will hit 'em where it counts. Take onions your pick. Quickly mix with other ingredients. Divide into 4 1 tsp. salt portions and shape around a 6" skewer. Roll each, pressing 1/2 tsp. M.S.G. lightly into smoked fine breadcrumbs. Heat fat in skillet. dash pepper Cook drumsticks over moderate heat, turning to evenly 4 Tbsp. fat or shortening brown all sides. Continue cooking and turning about 15 minutes or until done.
Page 16 of 34 Smokey Hamburger With your Little Chief Smoker and inexpensive hamburger (25% fat) you can make Salami (three versions) delicious salami for picnics, snacks or sandwiches. Quickly and easily prepared. With experimentation you can vary or change spices to your own taste. You can use beef, venison, elk, bear or other hamburger meats to make this delicious salami - you will enjoy the results. Try these recipes to start:
Version 1 5 lbs. hamburger 5 tsp. Curing Salt* 1 1/2 tsp. garlic powder 1 1/2 tsp. onion powder 2 1/2 Tbsp. whole black pepper 2 Tbsp. whole mustard seed Mix all ingredients thoroughly then cover and chill 24 2 Tbsp. brown sugar hours or more. (optional) Divide into 4 portions. 3 Tbsp. dry red wine Roll portions into 2 1/3" diameter rolls and wrap with inexpensive large hole nylon net (available at most fabric stores). Tie ends securely with string (net may be omitted - Version 2 or but, rolls flatten out while smoking). 5 lbs. hamburger Place in smoker 8-12 hours and smoke with 6-8 panfuls of 5 tsp. Curing Salt* "Chips n' Chunks." 4 Tbsp. dry white wine Remove from smoker. Remove netting and dry thoroughly 1 1/2 tsp. garlic powder with paper towel. 2 1/2 Tbsp. chili powder Wrap in foil and refrigerate up to 3 weeks or freeze up to 6 2 1/4 tsp. crushed red months. pepper It is so easy to make you don't have to make large 1 1/4 tsp. ground cumin quantities and store. 2 Tbsp. brown sugar (optional) *Curing Salt - Use only tender quick or prepared curing salt. Regular salt does not have the flavors, taste or nitrates added for the quick cure and binding of meat required to Version 3 or make these recipes successful. You may purchase prepared 5 lbs. hamburger curing salts sold by Morton’s, Lowery's and other 5 tsp. Curing Salt* companies. Check your local supermarkets, butcher shops, 3 Tbsp. dry red wine wine stores or feed stores. You may order from: Morton Salt 1 1/4 tsp. garlic powder Company, Dept. SM, Box 355, Argo, IL 60511). 2 1/4 Tbsp. whole mustard seed 1 1/2 Tbsp. sweet basil 1 1/2 Tbsp. oregano 3/4 cup grated Parmesan cheese 2 Tbsp. brown sugar (optional)
Page 17 of 34 Fiesta Marinade 2 cups red wine Mix all ingredients well. Add meat and marinade in the (for beef, pork or lamb 1/2 cup soy sauce refrigerator for 6 hours. (Up to 12 hours won't hurt, but keep roasts) 1 tbsp. Worcestershire it cool.) Remove from marinade, pat dry with paper towel sauce (don't rinse). In your pre-heated and smoking "Little Chief," 1/2 tsp. Tabasco sauce place these cuts for 20 minutes. Then cook in your regular 1/2 tsp. onion powder fashion. Lightly apply marinade to meat while cooking, as 1/2 tsp. ground black convenient. Shorten your cooking time by 20% on smaller pepper cuts, as the smoking time will start your cooking process. 1 Tbsp. NON-IODOZED salt 4 Tbsp. cooking oil 3 Tbsp. lemon juice
Sportsman's Marinade - 1/2 cup soy sauce Mix all ingredients well. Add meat and marinade in the Teriyaki 1/4 cup white wine refrigerator for 4 hours or more. Remove from marinade, (for beef, game, or mutton) 2 cloves garlic, crushed pat dry with paper towel (don't rinse). In your pre-heated 2 Tbsp. sugar and smoking "Little Chief," place these cuts for 20 minutes. small piece fresh ginger or Then cook in your regular fashion, basting lightly with 1 Tbsp. ground ginger marinade. Broil or roast or barbecue.
Creole Beef Marinade 1/4 cup oil Mix all ingredients well. Add meat and marinade in the (for beef steaks and roasts) 1/4 cup bourbon or sherry refrigerator for up to 12 hours. Remove from marinade, pat 2 Tbsp. soy sauce dry with paper towel (don't rinse). In your pre-heated and 1 tsp. Worcestershire sauce smoking "Little Chief," place these cuts for 20 minutes. 1 tsp. garlic powder Then cook in your regular fashion. Lightly apply marinade several twists of the pepper while cooking. mill
"Little Chief" Smokey Sauce: In a saucepan, mix all ingredients except the catsup and Lea Barbecued Ribs 1/4 cup vinegar & Perrins. Simmer uncovered for 20 minutes. Add (beef or spare ribs) 1/2 cup water remaining ingredients and bring to a boil. Use for grilling 2 Tbsp. sugar ribs, chicken or lamb. 1 Tbsp. prepared mustard 1/2 tsp. pepper Ribs: 1 1/2 tsp. salt Cut ribs into serving size pieces and place into pre-heated 1/4 tsp. cayenne pepper and smoking Little Chief for 1 hour. Use Hickory, Alder, 1 thick slice of lemon Cherry or Mesquite. Remove from smoker and place in 1 sliced onion baking pan. Pour sauce over ribs and cook for 1 1/2 hours at 1/4 cup butter 350º or until done. 1/2 cup catsup 2 Tbsp. Lea & Perrins Sauce:
"Little Chief" Smokey 1 good quality 5 lb. pork Mix equal parts of rosemary, garlic, salt and pepper. Pork Loin loin Trim loin ready to serve and rub mixture into the meat as rosemary best you can. Place in pan and let it stand in the refrigerator garlic for 1 hour. NON-IODIZED salt Place it in your smoker and smoke 2 hours using 2 panfuls fresh ground pepper of Apple Chips 'n Chunks. Roast in oven at 300º for 1 1/2 hours or until done.
Page 18 of 34 Wild Things for Wild Brine: Bring all ingredients, except wine, to a boil. Turn to simmer Game 1 pt cider vinegar for 30 minutes. Strain into a large container and add wine. 1 qt water Use immediately. Do not store. 1 cup NON-IODIZED salt Brine meat 3 to 4 days turning often and keeping 1 Tbsp. black peppercorns refrigerated. 1/2 cup brown sugar Place in smoker using 2 to 5 panfuls of Hickory or Cherry 1 blade mace "Chips 'n Chunks" flavor fuel (depending on thickness of 2 Tbsp. butter meat). 1/4 Tbsp. parsley Finish cooking on broiler or in the oven. 2 medium onions, chopped Use this recipe for: venison, elk, moose, bear, horsemeat, 1 medium sliced carrot antelope, sheep and reindeer. 1 cup dry red wine
*Please note that any of the aforementioned marinades will work wonderfully will with wild game cuts: either roasts or steaks. This recipe is especially applicable if you are a bit sensitive to the flavor of the particular cut your are preparing.
Smoked Liver Brine: Use beef, veal or lamb liver sliced 1" thick or whole chicken 4 cups water livers. Soak liver in mild brine for 30 minutes. Remove and 2 tsp. NON-IODIZED salt pat dry with paper towels. 1 tsp. sugar Place in smoker for 30 minutes. Use Hickory, Cherry or Mesquite "Chips 'n Chunks" flavor fuel. Brush with oil. Sprinkle with garlic or onion, salt and pepper. Broil or grill for 15 minutes. Turn once. Do not overcook.
Page 19 of 34 As previously discussed in the “Back to Basics” section of this book and again in the hard curing of previous chapter on smoke-flavoring, the hard curing of meats as was needed before refrigeration no longer has a pertinent application. To infuse so much salt into a product meats and to make it so dry that one has to boil it for a period to overcome these preservation (Hams, bacon, sausages techniques, simply doesn’t make sense. A simple smoke-flavoring and refrigeration’s marvelously adequate for our needs. beef and jerky) Hard cured beef, sometimes referred to as “corned beef”, heart, kidney, tongue and other meats were also prepared in a similar fashion. The preparation of these beef and pork products require special equipment and techniques and are best handled by a professional or a highly experienced novice. One happy exception to these facts is JERKY. We can safely and with confidence make delicious jerky from many different meats and in several different ways.
“Easy Cure” Meat Jerky 5 lb. meat (any cut, Trim all fat from the meat. Slice meat with the grain as thin including wild game) as possible. The meat slices nicely when semi-frozen, or ½ cup non-iodized salt your butcher will do the slicing for you. Place the meat in ½ cup sugar cool brine and refrigerate overnight. 1 qt. Water After no less than 12 hours, take the meat from the brine, rinse lightly and allow to dry on paper towels for 1 hour. Place meat strips on the smoker racks and dry for 12 hours using 2 panfuls of Alder "Chips ’n Chunks" in the early stages of the drying cycle.
AT THIS POINT, I would like to point our how easy it is to modify this basic jerky recipe to best suit your personal taste. If you prefer it saltier, simply don’t rinse off the brine solution. If you would like to add spices or herbs, lightly sprinkle pepper, garlic, onion powder, etc. on the meat before placing it into the smoker. If you would prefer it drier, leave it in the smoker for a longer drying cycle. Of course you can use other flavor fuels such as Hickory, Apple, Cherry or Mesquite. You are the Master Chef. Well-dried jerky can be stored for a long time. A glass jar with holes in the lid is a perfect container. The cool dry air in your refrigerator is the perfect environment. But, small quantities don’t last long anyway!
Page 20 of 34 “Little Chief” Beef and Marinade/Brine in Trim all fat from meat. Slice meat with the grain about ¼: to Game Jerky 1/3 cup sugar ½” thick. The meat slices nicely when semi-frozen, or your ¼ cup salt butcher will slice it for you in his machine. Place meat in the 2 cups soy sauce cool marinade and leave overnight, or for no less than 8 1 cup water hours. 1 cup red wine Remove from brine and allow to air dry without rinsing. ½ tsp. onion powder Smoke in your “Little Chief” for 12 to 16 hours, depending ½ tsp. pepper on how dry you like the jerky. Use 3 panfuls of Hickory, ½ tsp. garlic powder Cherry or Mesquite “Chips n’ Chunks” in the early stages of ½ tsp. Tabasco sauce the drying cycle.
Wild, Wild Game Jerky Marinade/Brine in Trim all fat from meat. Slice meat with the grain about ¼: to ¼ cup salt ½” thick. The meat slices nicely when semi-frozen, or your ¼ cup sugar butcher will slice it for you in his machine. Place meat in the 2 cups water cool marinade and leave overnight, or for no less than 8 1 cup cider hours. 1 cup soy sauce Remove from brine and allow to air dry without rinsing. 1 oz. Bourbon or brandy Smoke in your “Little Chief” for 12 to 16 hours, depending ½ tsp. onion powder on how dry you like the jerky. Use 3 panfuls of Hickory, ½ tsp. garlic powder Cherry or Mesquite “Chips n’ Chunks” in the early stages of 1 tsp. M.S.G. the drying cycle. 1 tsp. grated fresh ginger 1 tsp. grated orange peel 6 white cloves
Poker Party Jerky – 5 lbs. chuck or shoulder Slice beef into 1 ½” thick square chunks. Brine overnight in Quick and Easy roast about 1 ½” thick the refrigerator. Place on paper towels to dry for 1 hour. Do ½ cup non-iodized salt not rinse. ½ cup sugar Smoke in your “Little Chief” for 8 hours, using 2 panfuls of 1 qt. water Hickory flavor “Chips ‘n Chunks”. Remove from the smoker. Loosely wrap in aluminum foil and put in the refrigerator for 24 hours or more. Don not store for more than 7 days. Slice thinly and serve with cheese, crackers and various sauces. Sensational!
Poker Party Jerky #2 Marinade/Brine in Slice beef into 1 ½” thick square chunks. Brine overnight in 1/3 cup sugar the refrigerator. Place on paper towels to dry for 1 hour. Do ¼ cup salt not rinse. 2 cups soy sauce Smoke in your “Little Chief” for 8 hours, using 2 panfuls of 1 cup water Hickory flavor “Chips ‘n Chunks”. Remove from the 1 cup red wine smoker. Loosely wrap in aluminum foil and put in the ½ tsp. onion powder refrigerator for 24 hours or more. Don not store for more ½ tsp. pepper than 7 days. ½ tsp. garlic powder Slice thinly and serve with cheese, crackers and various ½ tsp. Tabasco sauce sauces. Sensational!
Page 21 of 34 Snacky Sausage 5 lbs. medium grade ground Mix all ingredients in large bowl, cover and refrigerate. (Dr. R.J. Hochhalter) beef Next day, mix thoroughly again and refrigerate. Let set all of 5 rounded tsp. Morton the next day (refrigerated). On the fourth day, form into 5 Tender Quick Salt rolls. Place in smoker and smoke for 12 hours, suing your 2 ½ tsp. mustard seed choice of “Chips ‘n Chunks” – about 5 pans. 3 tsp. coarse ground pepper This sausage forms its own casings. 1 ½ tsp. garlic powder A note of warning – use only Tender Quick Salt and as 1 ½ tsp. onion powder specified; do not reduce the amount or proportion. However, the amounts of spices may be varied to suit your taste.
Page 22 of 34 Smoking birds is fun. They are easy to prepare and their meat is rich and succulent to the smoke taste. Smoked birds can be eaten hot from the oven or they will make marvelous hors d’oeuvres and snacks when eaten cold. flavoring of Smoked and cooked birds can be stored for several weeks in the refrigerator and are a good companion in a picnic basket or hiker’s pack. A covered bowl or smoked and cooked poultry and chicken legs in the refrigerator will make you a hero with your family, and you’ll find your culinary reputation soaring when you serve your guests smoked pheasant or squab with game birds mild crackers and a dry white wine. In this section, we’ll get you started by reciting some basic smoke-flavoring suggestions for chicken and turkey. We can later refer back to these when we deal more specifically with the different types of wild bird. Marinades and cooking procedures DO vary for domestic foul and wild birds, as the domestics seem to have a higher fat content and milder taste. DO USE the standard precautions of cleaning and handling when working with wild game. Pluck or skin and wash and cool as quickly as you can. We don’t mean to be a bore, but to have a high quality finished product, we must have a high quality piece of meat to begin with. You will see, because our recipes follow this pattern, it is a good practice to marinade the wild birds as the curing agents tend to tenderize the meat. The juices, herbs and spices color and tone the taste of the bird. Domestic birds and the smaller wild birds have a more delicate flavor and in most cases more subtle marinades or brines are used. Sometimes just a simple smoke- flavoring is the best.
“Little Chief” Smoked Simply section chicken as you desire, or leave whole, and place in you smoker with skin Chicken and Chicken side down. Smoke for 45 minutes. Try Hickory “Chips ‘n Chunks” the firs time, but don’t Parts overlook Alder or Apple flavor. When smoking is completed, prepare in your favorite way, reducing your cooking time by 20%.
“Little Chief” Hickory When your can, get a 10 to 12 pound fresh turkey. If you use a frozen one, it must be fully Flavored Turkey thawed before putting it into the smoker. When smoking whole, open bird up as much as you can to allow smoke flavor to circulate freely over entire body and through cavities. Smoke with Hickory for 2 hours or until 2 panfuls are exhausted. Remove the turkey from the smoker and cook in you favorite way. If you desire more smoke flavor, simply increase smoking time and amount of flavor fuel used. Your turkey will accept a great deal of flavor but be careful not to dry it too much. Reduce your cooking time by 10% for each hour in the smoker. (up to 40%) Do not use more than 4 panfuls of “Chips ‘n Chunks” flavor fuel.
“Easy Cure” Brine for ½ cup non-iodized salt Place birds in cool brine for 6 hours. Rinse and dry on paper Chicken and Small Wild ½ cup white sugar towels for 1 hour. Smoke with 2 panfuls of Hickory flavor Birds 1 qt. water “Chips ‘n Chunks” for 2 to 4 hours. (pheasant, quail, grouse, Remove from smoker, wrap in foil and cook until done in chicken, dove, partridge, the oven. squab, capon, etc.) Birds may now be eaten cold or warm and served with a light glaze sauce or gravy. Use your imagination.
Page 23 of 34 Sportsman’s Brine for ¼ cup water Place birds in cool brine for 6 hours. Rinse and dry on paper Chicken and Small Wild ¼ cup soy sauce towels for 1 hour. Smoke with 2 panfuls of Hickory or Birds ¼ cup dry white wine Apple flavor “Chips ‘n Chunks” for 2 to 4 hours. ¼ cup brown sugar Remove from smoker, wrap in foil and cook until done in ½ tsp. onion powder the oven. ½ tsp. garlic powder Birds may now be eaten cold or warm and served with a ½ tsp. ground ginger light glaze sauce or gravy. Use your imagination.
Apple Flavored Turkey or Brine: Place turkey in brine for 8 to 12 hours. Remove from brine. Cornish Game Hens ½ cup salt Rinse and air-dry. Preheat your smoker and place the turkey ½ cup sugar on the rack. (open upper and lower cavities to expose insides 1 qt. apple or cranberry to smoke flavor.) Smoke flavor with Hickory or Cherry juice “Chips ‘n Chunks” for 30 minutes per pound or a maximum 1 Tbsp. rosemary of 3 panfuls. (3 to 3 ½ hours.) 1 Tbsp. sweet basil Remove from smoker and bake in the oven at 300° about 15 minutes per pound. Baste with honey once during the last Honey for basting hour of cooking.
Maple Flavored Turkey Brine: Place turkey in brine for 8 to 12 hours. Remove from brine. ½ cup salt Rinse and air-dry. Preheat your smoker and place the turkey 1/3 cup brown sugar on the rack. (open upper and lower cavities to expose insides ½ tsp. maple flavoring to smoke flavor.) Smoke flavor with Hickory or Cherry 1 tsp. onion powder “Chips ‘n Chunks” for 30 minutes per pound or a maximum 1 tsp. celery salt of 3 panfuls. (3 to 3 ½ hours.) 1 bay leaf, crushed Remove from smoker and bake in the oven at 300° about 15 1 cup white dry wine minutes per pound. Baste with maple syrup once during the 1 Tbsp. pepper last hour of cooking. 3 cups water NOTE: Maple pancake syrup can replace brown sugar and maple flavoring in the brine.
Cherry Flavored Duck 3 young ducks, halved or Trim off fat and smoke flavor duck for 2 to 3 hours in the quartered smoker using Cherry wood for flavor. 1 cup red wine Remove from the smoker and marinate in mixture of above 1 tsp. fresh ginger ingredients overnight. 1 tsp. dry mustard Barbecue until done (45 to 60 minutes) Baste with marinade 1/3 cup brown sugar while broiling.
Smoked Goose, Duck Brine: Trim skin and fat. Puncture fatty areas with a fork or ice ¼ cup brown sugar pick. ¼ cup salt Brine overnight. 1 cup soy sauce Rinse and dry on paper towels for 30 minutes. Place in the 1tsp onion powder smoker for 2 ½ to 3 hours using 2 panfuls of Cherry, Apple 1 tsp. garlic powder or Hickory flavor “Chips ‘n Chunks”. Finish cooking in the (optional) oven at 300°, ½ cup sherry 1 Tbsp. grated ginger root ½ cup orange juice 1 ½ cups water
Page 24 of 34 Smoked Duck a’ l’Orange flour Trim off fat and smoke flavor duck for 2 to 3 hours in the (2 Ducks) butter smoker using Cherry wood for flavor 1 cup white table wine Cut the smoked birds in pieces and rub with flour. Cook in 1 bay leaf butter until lightly browned. Add wine, bay leaf, onion, salt, 1 small onion parsley and peppercorns. Cover and cook slowly until 1tsp salt tender. 1 sprig parsley Remove duck to a warm platter. Strain sauce, adding the 3 peppercorns juice and the shredded zest (outer peel) of 2 oranges. Pour 2 oranges back on duck, heat and serve garnished with sliced peeled oranges.
Pecan-Stuffed Smoked ¼ cup butter Smoked Pheasants: See Sportsman’s Brine for Chicken and Pheasant 1 ¾ cups dry bread crumbs Small Wild Birds. 2/3 cup coarsely broken pecan meats Melt ¼ cup butter and pour over breadcrumbs. Add pecan 2 smoked pheasants meats and toss lightly. Stuff mixture into pheasants and truss 2 Tbsp. flour birds. Combine the flour, salt and pepper, and lightly ¾ tsp. salt sprinkle over pheasants. ¼ tsp. pepper Melt the other ¼ cup butter in a heavy frying pan. Brown ¼ cup butter each pheasant on all sides and transfer to a roasting pan. 1 ½ cups hot water Add hot water and sherry to the browned birds. Cover and 1/3 cup sherry bake at 350° for 1 hour. Baste with liquid every 15 minutes. Remove cover and continue baking for 20 minutes, or until the birds are crisp and brown. Remove birds to a platter and keep hot while you thicken drippings for gravy. Serves 6.
Smoked Chicken Breasts Remove skin and bones from 4 large chicken breasts. Cut meat in strips about 1 inch wide. in Ham Place on oiled screen in preheated smoker for 1 pan full of Apple “Chips ‘n Chunks”. Remove from smoker. Dredge in a mixture of ½ tsp. each garlic salt and paprika, ¼ tsp. chili powder and ¼ cup flour. Brown strips in 3 Tbsp. butter. Add 2/3 cup chicken broth or white table wine, cover, and simmer for 20 minutes or until tender. Cool. Wrap each piece of chicken in strips of thinly sliced baked ham. Skewer with cocktail picks. Wrap and carry in cooler to the picnic. NOTE: Arrange with avocado halves on one side and herb-buttered bread on the other. Take your prettiest tray along for this. Complete your picnic with fresh strawberries and champagne. Zowie!
“Little Chief” Jiffy Place pre-cooked turkey or chicken in open greased baking dish that will fit in the smoker Smoked Turkey or and smoker for 1 pan full of Apple flavor. Remove from smoker and serve. Use in salads, Chicken sandwiches, gravy, casseroles, etc.
“Little Chief” Smoked 2 ½ cups chicken (cooked) Cut cooked chicken into ½” squares. Spread chicken on Chicken Salad 1 small can pineapple racks covered with a screen and smoke flavor with Apple or tidbits (drained) Cherry “Chips ‘n Chunks” for 45 minutes. 1 cup diced celery Mix chicken with next 4 ingredients and marinate for 1 3 Tbsp. lemon juice hour. Add mayonnaise and mix well. Serve on lettuce leaves ¼ tsp. salt and sprinkle with ¼ cup almonds. slivered almonds You can take your won favorite meat salads and by smoke- 5 Tbsp. mayonnaise flavoring the meats, add new exciting flavors.
Page 25 of 34 The earlier sections gave your recipes for smoked fish, shellfish, beef, jerky and fowl; all of hors d’oeuvres which make outstanding hors d’oeuvres. The following pages will give you some special recipes that are simple to prepare and delicious to taste. Most important, their distinctive and other flavors are not available by any other commercial medium. You have the exciting smokey flavors of Hickory, Apple, Alder, Cherry and Mesquite at your command. You are limited special treats only by your imagination and spirit of culinary adventure. Here are a few recipes for openers. Try these and then let your imagination soar.
“Easy Cure” Beef 5 lb. meat (any cut, Trim all fat from the meat. Cut into 1 to 1 ½” chunks. The Chunkies including wild game) meat cuts nicely when semi-frozen. Place the meat in cool ½ cup non-iodized salt brine and refrigerate overnight. ½ cup sugar After no less than 12 hours, take the meat from the brine, 1 qt. Water rinse lightly and allow to dry on paper towels for 1 hour. Place meat strips on the smoker racks and dry for 12 hours using 2 panfuls of Alder "Chips ’n Chunks" in the early stages of the drying cycle.
Fiesta Beef Chunkies Marinade/Brine in Trim all fat from meat. Cut into 1 to 1 ½” chunks. The 1/3 cup sugar meat cuts nicely when semi-frozen. Place meat in the cool ¼ cup salt marinade and leave overnight, or for no less than 8 hours. 2 cups soy sauce Remove from brine and allow to air dry without rinsing. 1 cup water Smoke in your “Little Chief” for 12 to 16 hours, depending 1 cup red wine on how dry you like the jerky. Use 3 panfuls of Hickory, ½ tsp. onion powder Cherry or Mesquite “Chips n’ Chunks” in the early stages of ½ tsp. pepper the drying cycle. ½ tsp. garlic powder ½ tsp. Tabasco sauce
“Little Chief” Smokey 1 cup dry bread crumbs Smoked Ground Beef: Spread your ground beef in a Meatballs (smoked) shallow pan or on a fine screen (preferably) and place into 3 cups milk your pre-heated and smoking "Little Chief" for 20 minutes. ½ cup finely chopped Hickory and Alder are zippy. Mesquite is a Westerner's onions delight. Apple is a bit more mellow. and Cherry will hit 2 Tbsp. butter 'em where it counts. Take your pick. 2 lbs. smoked ground beef 2 eggs Soak crumbs in milk. Saute the ½ cup chopped onions in 2 tsp. salt butter until tender. Combine soaked crumbs, onion, beef, pepper eggs, salt and pepper and beat with an electric mixer until butter for frying blended smooth and rather shiny. Chill for 1 hour. Form into balls, wetting your hands in cold water as you go. Fry balls in a small amount of melted butter. Shake the pan occasionally. This helps to keep the balls round.
Page 26 of 34 “Little Chief” Smokey 2 Tbsp. cornstarch Using recipe for “Little Chief” Smokey Meatballs prepare Meatballs Waikiki 1 can (13 ½ ounces) with the following sauce: pineapple tidbits, drained (reserve syrup) Mix cornstarch and sugar. Stir in reserved pineapple syrup, ½ cup brown sugar vinegar and soy sauce until smooth. Pour into skillet. Cook 1/3 cup vinegar over medium heat, stirring constantly until mixture thickens 1 Tbsp. soy sauce and boils. Boil and stir 1 minute. Add meatballs, pineapple 1/3 cup chopped green tidbits and green pepper. Heat through. pepper
Smokey Meatballs 1 onion minced Using recipe for “Little Chief” Smokey Meatballs prepare Italiano 1 clove garlic, pressed with the following sauce: 1 Tbsp. olive oil 2 cans tomato paste In heavy pot, cook onion and garlic until soft in the olive oil. 1 ½ qts. water Add all ingredients and mix well. Simmer for ½ hour. Add salt and pepper to taste meatballs and heat an additional ½ hour until sauce thickens. 1 tsp. chili powder Serve as hors d’oeuvres with toothpicks or serve over pasta 1 tsp. sugar or spaghetti. 1 Tbsp. sweet basil 1 Tbsp. oregano
“Little Chief” Smokey Purchase 1 package of good quality franks. Cut into bite size pieces and Hickory smoke for Franks 35 minutes. Serve hot on cocktail picks with any of the sauces in the above 3 recipes.
“Little Chief” Vienna Prepare as for franks, using Apple or Alder smoke flavor. Sausage
“Little Chief” Spam ‘n Bif Cube Spam or Bif and smoke on a wire screen for 2 hours, using Alder “Chips ‘n Chunks.” Chunkies To serve, lightly saute in butter and serve warm.
Sesame Pork Chunkies ½ cup soy sauce Trim fat from smoked meat. Cut into chunks and marinate ½ cup dry sherry for at least 6 hours. 2 cloves garlic Serve with hot mustard and sesame seeds. 1 Tbsp. dry mustard 1 tsp. ginger
“Little Chief” Smokey Spread fresh cooked or canned shrimp on oiled screen and smoke for 25 minutes with Cocktail Shrimp (Prawns) Hickory flavor “Chips ‘n Chunks”. Serve chilled in cocktail sauce or heated in a favorite chili sauce of your own.
Sesame Smoked Shrimp Push cocktail picks through cooked, smoked shrimp or prawns. Dip in soy sauce and then in sesame seeds. The soy sauce will make the seeds adhere to the shrimp.
Baha Shrimp Kebobs Marinate smoked shrimp in tangy bottled chili sauce for 1 hour. Arrange on bamboo skewers with small piece of green pepper and whole mushrooms. Dip in sauce before barbecuing or broiling.
Page 27 of 34 Apple Smoked Shrimp 1/8 tsp. garlic, minced Saute garlic and parsley in wine and butter. Heat to Scampi 2 Tbsp. chopped fresh simmering: add smoked shrimp and simmer until heated parsley through. Serve with rice as a main dish or in a chafing dish ½ cup white dry table wine as hors d’oeuvres. 4 Tbsp. butter 2 cups smoked shrimp (medium large) smoked 30 or 35 minutes
“Little Chief” Smoked 1 lb. smoked chicken liver Smoked Chicken Liver: Liver Pate ½ lb. sliced bacon Soak liver in mild brine (4 cups water, 2 tsp. salt, 1 tsp. 1 large onion sugar) for 30 minutes. Remove and pat dry with paper 4 cloves garlic towels. Place in smoker for 30 minutes. Use Hickory, 4 bay leaves Cherry or Mesquite "Chips 'n Chunks" flavor fuel. 1 tsp. salt ¼ tsp. pepper Put liver in covered pan with cut-up bacon. Add bay leaves, 2 Tbsp. Lea & Perrins onion, garlic, salt pepper and Lea & Perrins. Bring this to a ½ tsp. nutmeg boil and cook for twenty minutes in just enough water to 1 tsp. mustard cover. When done, discard bay leaves: add remaining 1/8 tsp. ground cloves ingredients and put in blender, then in moulds. This will keep in the refrigerator for a week and it wills also freeze well.
“Little Chief” Smoked Hard boiled and carefully peeled eggs may be smoked for about 1 hour or until they are a Eggs rich amber color. Smoke in the “cool box” technique. Use for deviled eggs, sliced on salads, or sprinkle quartered eggs with paprika and serve as hors d’oeuvres. For a real adventure, use goose or turkey eggs and serve them deviled. Aw, come on…try it!
“Little Chief” Smoked Soak overnight in saline solution. Smoke in the “cool box” technique until dry. Sunflower and Pumpkin Seeds
“Little Chief” Smoked almonds Spread nuts on fine screen or on aluminum foil pierced with Nuts walnuts many holes. Smoke for 1 pan full and not more than 1 hour peanuts with your favorite flavor “Chips ‘n Chunks.” Like cheese, cashews with too much smoke, nuts will take on a burned, sooty Brazil nuts flavor. canned mixed nuts To apply salt before smoking, soak nuts for a few minutes in roasted chestnuts a light saline solution. Drain and then smoke. For a saltier etc. taste, apply fine salt by shaking smoked nuts and salt in a plastic bag after smoking.
Smokey Salmon on Celery 1 cup smoked flaked Mix smoked flaked salmon with next 3 ingredients. Pack Sticks salmon grooves of celery with mixture and cut into ¾” pieces. 1 package cream cheese (3 oz) 2 Tbsp. mayonnaise salt 6 stalks crisp celery
Page 28 of 34 Smokey Clam Dip 8 oz. cream cheese Smoke clams 15 to 20 minutes on an oiled screen using 1 6 ½ oz. can minced clams, Apple or Alder “Chips ‘n Chunks.” drained Mix clams with other ingredients and chill. dash Worcestershire sauce dash lemon salt and pepper 1/8 tsp. garlic powder
Smoked Popcorn/Wild Smoke flavor 1 cup popcorn or wild rice for 30 minutes. Use mixture of 2/3 Apple and 1/3 Rice Cherry “Chips ‘n Chunks.” Place in mason jar and add 2 Tbsp. water, cranberry, pineapple, orange or other fruit juices (experiment to your taste) for each cup smoked corn or rice. Seal for 1 week. This replaces the moisture removed by the smoker and is required for good kernel popping, Pop in normal manner. Salt and butter to taste. You can’t buy this in stores. Dynamite!
“Little Chief” Smokey Use any of the following harder cheeses: cheddar, jack, Swiss, beer, etc. Section into cubes Cheese approximately 1 ½” thick. Place on wire grills or plastic hardware cloth and smoke in the “cool box” technique for 1 pan full of Hickory flavor. Cover and allow cubes to set for an hour at room temperature before serving. Cut cubes into halves or quarters at a fancy angle for nifty color shadings. Use smoked cheese in your favorite spreads or cheese ball. Softer cheeses my be left in larger sections and wrapped in cheese cloth before smoking. Smoke with Apple “Chips ‘n Chunks” for 30 minutes only. Strong cheeses such as Roquefort, limburger, blue, etc. may not lend themselves to smoking well, but if you’re a real cheese nut, try it.
Page 29 of 34 The addition of old-fashioned smoke flavors to your favorite casseroles, soups, salads or smoke pasta dishes is easy with your Little Chief smoker and “Chips ‘n Chunks” flavor fuels. Simply follow the directions for flavoring the items listed below, and then use them in their flavored usual way in your favorite dish. You’ll be pleasantly surprised.
noodles, Noodles Macaroni Spaghetti Beans Peas Lentils Rice Wheat Barley Corn macaroni, Cover the grills of you smoker with a fine screen so that the small articles won’t slip spaghetti, through the slots. Evenly spread the product on the screen, one layer deep for maximum smoke coverage. Smoke flavor for 30 minutes. Store your smoked product in airtight grains and containers, and use freely in your favorite recipes.
breads *Some suggested uses: Smokey pea soup, smokey bean soup, smokey lentil soup, smokey corn chowder, smokey bean patties, Hickory smoked lasagna, Hickory smoked spaghetti, smoked macaroni salad, smoked macaroni & cheese, Hickory smoked fried rice, smoked baked beans, smokey marinated bean salad, smoked wild wheat, smoked wild barley, smoked pilaf.
Smokey Bean Patties 1 cup dry smoked beans Bring beans to a boil in the water. Lower heat and simmer (Vegetarian’s Delight) (navy, lima or pinto) until tender. 3 cups water Drain off liquid. Grind or mash beans and add onion and 1 chopped onion parsley. ¼ cup chopped parsley Beat and add remaining ingredients. Shape into balls and 2 egg yolks flatten into patties. Chill. Dip patties in flour and smoked 2 Tbsp. cream or canned breadcrumbs. Saute slowly in butter. Serve with catsup or milk barbecue sauce. ¼ tsp. pepper 1 tsp. salt
Smokey Chili Con Carne 2 cups dry smoked kidney Cook smoked beans until tender following package or pinto beans directions. Drain off and save excess water until water level ½ cup chopped onion is just covering beans. 2 Tbsp. fat Saute onion in fat. Add smoked hamburger. Stir and saute 1 ½ lbs. smoked hamburger until meat is well done. Add beans and remaining 1 ¼ cups canned tomatoes ingredients. Cover and cook slowly for 1 hour, adding bean 1 tsp. or more salt liquid as needed. ½ bay leaf Serve with tortilla chips or saltines. 1 tsp. sugar 1 to 2 Tbsp. chili powder
Page 30 of 34 Smokey Lentil Soup 2 cups smoked lentils Simmer first 11 ingredients for 1 ½ hours. Add tomatoes 2 qts. water and break them up with a spoon. Add wine vinegar and 2 slices raw bacon, diced simmer 30 minutes. 1 medium onion, sliced ¼ cup chopped carrots ½ cup chopped celery 3 Tbsp. chopped parsley 1 clove minced garlic 1 tsp. salt ¼ tsp. black pepper ½ tsp. oregano 1 can tomatoes 1 Tbsp. wine vinegar
Smokey Meat Loaf In your favorite meat loaf recipe, try ½ cup half-cooked smoked rice per pound of meat. This gives a delicious flavor and retains juices in the loaf. *Note: Half-cooked rice is prepared in ½ the usual amount of water in ½ the normal cooking time. It will finish cooking in your main dish and will absorb many nutritious juices that are usually lost as excess liquid. Use also in stuffing.
Smokey Marinated Bean 1 ½ cups dry smoked beans Boil beans and let cool in liquid overnight. Add onions. Mix Salad 1 large chopped onion next 6 ingredients and pour over beans. Stir well and add 4 1 cup salad oil cloves garlic, each speared with a toothpick. Bury garlic in ¼ cup red wine vinegar the salad. Cover and marinate in refrigerator a day or two 1 tsp. salt before serving. (Remove garlic.) ½ tsp. dry mustard ½ tsp. pepper ½ tsp. sugar garlic
Smoke Flavored Bread Smoked crumbs make excellent meat coatings for fried chicken, chicken fried steak, fried and Cracker Crumbs shrimp, etc. Using a fine screen on the grills of you smoker, spread the stale bread or crackers evenly and in one layer only. Smoke for 10 minutes only using Alder, Apple or Hickory flavored “Chips ‘n Chunks.” DO NOT OVERSMOKE, as the bread absorbs smoke quickly and tens to become bitter when too much smoke is applied. When smoked to your taste, simply crush with a rolling pin.
Campbell’s Chunky Soup 1 can Campbell’s Chunky Combine all ingredients and warm to low simmer. A spicy, with Smokey Macaroni Beef Soup zesty taste treat! 1 cup smoked macaroni elbows ½ cup water 1 Tbsp. red wine
Page 31 of 34 OPERATING INSTRUCTIONS Important Safeguards
When operating your Smokehouse, please observe the following basic safety precautions: • Read all operating instructions thoroughly before using the smokehouse. • Your smoker is designed strictly for outdoor use. Place it on a well-ventilated patio or car port with a non- combustible floor, out of the wind. • Maintain a minimum of two feet clearance between the smokehouse and any adjacent material. • Improper use (e.g. for purposes other than smoking fish, game or fowl, using liquids which would result in electrical shock, etc.) or use of accessories not recommended by the manufacturer (e.g. using the shipping carton as a heat shield around the smokehouse, which could potentially cause a fire) may cause hazards and void warranties. • Maintain close supervision when the smokehouse is used near children or pets. • Do not touch the smokehouse surfaces when it is in use. • Prevent electrical hazards. Plug only into an approved, grounded outlet. Never immerse the cord, plug or heating element in water or other liquids. Keep it out of rain, and don’t expose it to moisture. • Don’t allow the cord to contact the edge of a counter, table or any hot surface. • Never operate your smoker with a damaged electrical cord or outlet. Have these or any other electrical problem check by a competent electrician. • If an extension cord must be used, make sure it is a UL approved, 3-prong (grounded) cord. • Unplug your smokehouse when it’s not in use. • Don’t move your smokehouse while it is in use unless you have emptied the drip pan. Don’t place it on or near a hot gas or electric burner. • Start each smoking session with a clean, empty drip pan. Spraying a non-stick coating such as Pam on the pan will facilitate cleanup. Check the drip pan every two or three hours (more often if smoking foods with a high fat content) to ensure it doesn’t overflow onto the heating coil, possibly causing a fire. • Unplug the smokehouse and allow it to cool before cleaning or performing any maintenance on components. Never leave your smokehouse unattended when it is in operation. Operating Instructions Home Smoking: It’s easy, it’s inexpensive and so-o delicious! Your own “old-fashioned country style” smoked When heat is introduced by means of low-temperature fish…bacon or ham…jerky…pheasant or duck, is easily and “oven” (smokehouses), the moisture is removed, the economically achieved with the “Big, Little or Mini Chief” meat becomes firm and may then be easily stored for electric smoker. Delicious smokehouse flavors of Hickory, extended periods of time. The aroma of the woods used Apple, Cherry, Alder or Mesquite permeate the meats to in heat generation permeates the meat with its own add “mouth-watering” tastes that are not available with delicate flavor. This process imparts the subtle, yet grocery store or expensive delicatessen products. The tangy taste of hickory or other hardwood flavors that pleasures of the age-old art of curing and smoke flavoring many of us have tasted in years gone by. Herbs and can be yours to enjoy at home with the simple and spices such as garlic, pepper, bay and dill may be economical electric smoker. introduced to your product by the dry cure or brining techniques which are explained in the recipe section of Curing and smoking of game and domestic meats is an this booklet. Natural sweeteners such as maple, wild- ancient art, originally conceived as a means of food honey, molasses, pineapple and brown sugar may also preservation. Curing meats with natural salt was used by the be used to flavor your gourmet treats. ancient Chinese and many western civilizations as early as 1,000 BC The introduction of salt to meats, while curing, Your smoker, and recipes in this and other available causes the meat to undergo chemical changes resulting in booklets will provide you with a great deal of enjoyment greatly increased preservation. as you turn out smoked delicacies that will delight you, your family and your friends. Page 32 of 34 Operating Instructions Some tips on getting the most from your Big, Little or Mini Chief Smoker. Your smoker is a versatile cooking tool. Don’t be afraid to Keep your brine solutions in glass or crockery use it…to experiment with it in many ways. The delicate containers. Plastic and stainless is O.K. DO NOT USE smoke flavors of the four “Chips n’ Chunks” fuels will add ALUMINUM. A brine solution may be used several zest and tantalizing aromas to many of your favorite dishes. times when smoking large quantities, but keep our brine Renowned gourmet, James Beard, acclaims these smokers solutions cool and preferable in the refrigerator. as being an indispensable part of his kitchen. Try his recipe for “Smoked Pork Loin,” it would make anyone an instant Spray your smoker grills and drip pan with “Pam” or believer. other brand of non-stick coating. It helps, when cleaning. The “Easy Brine” solution mentioned earlier in the booklet can be modified to taste. The salt is the curing agent and the Pick a good outside or well-vented area for the actual sugar adds flavor and color to the product. The introduction smoking. The smoke is strong, and, by the way, your of herbs and spices is easy and exciting. Pepper on jerky is a neighbors will be over to see “what’s cookin.”! natural. Garlic or onion powder on fishing or morning sausage is a delectable taste treat. Imagine a turkey brine Keep your smoker out of a direct breeze; heat in the made of apple juice and rosemary, or a pork chop smoking chamber can be lost if the smoker is not sweetened with honey or pineapple juice. protected from the wind. Operating Instructions Suggestions on care, cleaning and storage. Your electric smoker has been quality designed to give you years of trouble-free enjoyment. With normal care, the lightweight body, rack and grills will last forever.
The grills and drip pan should be regularly cleaned, simply slip them into a sink of warm soapy water and after a short soak they will clean easily.
The rack and inside smoking chamber do not need cleaning, but, at your preference, an occasional wipe-down of the smoke residue certainly will not hurt.
Store your smoker in a dry area. And be sure to replace the flavor pan, or the grills and drip pan, which you’ve just cleaned.
Your smoker will give you many years of pleasure. Use it and enjoy!
Page 33 of 34 Cold Smoke Technique
Smoking with less heat. 1. Remove smoker from box and rack from smoker. 2. Place two 16” sticks, 1’ square (or close) across the top of the smoker body 3. Place rack with product to be smoked on top of the sticks. 4. Place smoker box, upside down, over the rack and allow to rest on sticks. 5. Smoke as per recipe instructions.
To cold smoke in the front load smoker, you will leave the door on the ground in front of the smoker, about two inches away (rather than setting the door in the front of the smoker) and lean the top of the door against the front of the smoker. This will give about a two inch air space in the bottom and the top of the smoker opening. Then you will want to stick to the top two racks of the smoker, and keep a close eye. Use about a pan to two pans of wood depending on how much smoky flavor you like.