Got a New Smoker for X-Mas, any favorite recipes? sausage, jerky, etc.

As soon as I can get it out of my wife's head I'll post my favorite receipt. My memory isn't so good any more and since my wife can remember everything I have done wrong I figured it would be a safe place to keep it.

This is the receipt I use for smoked meat, Pork, beef, and venison. The key to this receipt is low heat the meat is actually cold smoked. I try to keep the flames down as they bring the temperatures to high. The length of time in the smoker depends on how hard smoked you want the taste and of course outside temperature. I use this receipt during all times of the year in Minnesota. I have smoked meat for up to eight hours witch gave me more of a dried meat, still good but pretty salty. I have tinkered with the amounts of ingredients and this is what I like the best.

I use a average size roasting pan to soak the meat.

Mix half a bag of Tender Quick with about half a gallon of water making and four cups brown sugar in roaster.

Stir until Tender Quick and brown sugar are dissolved, then place meat in the brine and add water until meat is covered.

Let meat soak in the refrigerator for five to six days.

Take the meat out of the brine, rinse, and discarded brine.

Now mix four cups of brown sugar with about half gallon of water in the roaster, stir until brown sugar is dissolved.

Place the meat in the sugar brine and add enough water to cover meat.

Let the meat soak in sugar brine for two days.

Smoke with your favorite wood, (mine is cherry) for for atleast 4 hours with low heat.

The results are well worth the wait, make sure you sample as you smoke!!! Yum.

Now I'm hungry.

Thanks, Sounds Good!!

Morton Tender Quick is kinda hard to find.

That's surprising, it's in almost every mom and pop grocery store in the area, even the bigger chains carry it. I guess we may be in a predominately redneck area. Let me know if ya can't find any we could probably send some through the mail.

Yea, it's gotta be the Red Neck thing..LOL
I'll find some, but thanks anyway.

fillet trout and take out the vee bones. put on a rack fleshside up on a tray to catch the juices that will come out I have pinched one of the wifes cookie cooling racks for this and use a meat carving dish to sit it on cover with light coating of brown sugar and salt. more sugar than salt 60/40 ish leave over night in fridge ,smoke for about 20mins for 2-4lbs of fish and then scoffem up delishemo.

Mmmmm smoked fish yummy. That's it I'm going spearing this weekend no matter how cold it is.

The smoked fish is one of my favorite dishes but I would love to prepare it rather than eating
It's protienacious as well as tasty .