Little Chief Smoker Book
Contents
1. Little hier A a Moser a odes datu chasm eas tiles nen abet e load Rakes 13 Latte C hier Smoked OOVSIePs s eee fe n teftis a ise M db icm dtes TAE et aa n eui 13 Little Chief Smoked Shrimp Prawns and Crayfish ooooonnncccnnoccccnoncccnnnncnnnncnnnnconnnncnnnnncccnnnnc conocio eene nnne 13 Jiffy Smoked Fish Pates est e tnter eden ks ient AE ss ie EAE QU AUD dae litres 13 Smoked Salmon 0r Tuna Spread us esni io 13 smoked Salm n and CreaneC heese Omer tia 14 Smokey Salmon Nuggets 14 smoke flavoring of MCAS id AA e eee NR E RES PIN YE HS K OUR sdecaceessvavevesdosuceueseatevsedesesvenieeschiade 15 Steaks Cops dani RiDS conis est ats p IPM Mnt uoa ue hentai aola d e t pentes ep en eus 15 Roasts Beet Pork or Lamb oe dd ida 15 Sliced Bacon Canadian Bacon Ham Slices Link Sausage ocooocononcccnoncccnoncncnnnncnnnncnonnncnnonncnonnnccnnnnncnanncnnns 15 AMD P H 15 Country Sausage oss pastas matita maia Va gael A M ae a e hie uten EUR 15 Smoke Flavored Cheese Battles ons ii rr 15 Smoked Hamburgers Royal RA AI A LOL Eau eda qd 16 Smoked Hamburger Loaf iiie A rain anos 16 Latte hier Smokey A Use adeps eet a demi tN a tala dea te NA ata aa i 16 Smokey Hamburger Salami three versions dco A dd 17 WVErsi R Lian a ii S 17 A MP A O 17 A A EN 17 TSS CAC Ipae deese ria tiec rese ed mes ense naso Me Ma on sea cd ea ads 18 Page 2 of 34 Sportsman s Marinade U Griyak i hoa cocsicccacaasicis2. Recipes Operating Instructions Smokehouse Products HER FO Dos 297 Hood River OR 97031 Toll Free 1 877 586 5811 Phone 1 541 386 3811 Fax 1 541 586 4917 www smokehouseproducts com INTRODUCTION m dia 5 O O 5 anatomy of smoke COOKING and curing irren eeee reete nen ero ve Innen tno nn rave ne odo nu oponen Da esa Tha oS RE uU epe Ur apap EE a vas EU 6 Back to Basles oso ere AL 6 3 Wavssccorghie Reab Gute esed dione s nM Mtn E 6 Heat and Smoke Processing Your PrOOUQL sert raperet tel ia di oda lesa 7 Warning A 7 basic brines and seasonings and important suggestionS sssesseessecesocesoocesoeessccesooesocessocesoecssocesocesocessossesoesssee 8 EASY CURE DORSO Ria 8 Herbs RES PICES ini iii 8 Natural Sugars and Juices and Special Seasoning Sauces essere 8 O N 9 curing and smoking fish and shellfish esooessocsssesssccssocesocesoocesocesoccssocesocssoocssseessecesocesooesoosssscsssseessecesocsssssess 10 Smoking Fisha store 10 Preshiwater PISO init iii E N A a E EE HM 10 Saltwater PIS O E 10 SSG LEM nazana a E A E E EE 10 Important Suggestions When Preparing Fish To Smoke essere nennen eene 11 Easy Cure Smoked Pisa it lbn 12 Little CMTE Smoked A o tubes CL DEDE 12 Little Chief Smoked Salmon Deluxe iii esie tet eer t tete inesi ea i aii eseat S 12 Little C hier Smokey Smelt a erniet ee a lads e OS REN MIU QROU UNA ONU auta deut ud dU a op eta es I5
3. 12 of 34 Little Chief Smokey Smelt the beer drinker s friend Little Chief Smoked Clams Little Chief Smoked Oysters Little Chief Smoked Shrimp Prawns and Crayfish Jiffy Smoked Fish Patties Smoked Salmon or Tuna Spread 1 cup non iodized salt Some prefer whole smelt others remove heads and entrails 1 cup brown sugar with a pair of scissors Either way wash smelt in clear 1 cup soy sauce water Y 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 Y tsp pepper 3 cups warm water Open your clams by steaming in a kettle Shake the clam meat from its shell Split the 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 After removal from its shell the Oyster should be blanched Cut larger oysters into smaller pieces Blanching is easy Simply put the oyster in a metal strainer and dip th
4. 20 minutes These meats seem to beg for the more tangy flavors of Hickory and Alder but also try Apple if you would like a slightly sweeter and smoother flavor 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 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 3 Ibs ground beef Mix all ingredients well and form into THIN 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 Royale Smoked Hamburger Loaf Little Chief Smokey Drumsticks 2 lbs ground beef l egg 1 large onion minced 20 soda crackers crush
5. 30 minutes Place in the smoker for 2 Y2 to 3 hours using 2 panfuls of Cherry Apple or Hickory flavor Chips n Chunks Finish cooking in the oven at 300 Page 24 of 34 Smoked Duck a Orange 2 Ducks Pecan Stuffed Smoked Pheasant Smoked Chicken Breasts in Ham Little Chief Jiffy Smoked Turkey or Chicken Little Chief Smoked Chicken Salad flour butter 1 cup white table wine 1 bay leaf 1 small onion 1tsp salt 1 sprig parsley 3 peppercorns 2 oranges l4 cup butter 1 34 cups dry bread crumbs 2 3 cup coarsely broken pecan meats 2 smoked pheasants 2 Tbsp flour 34 tsp salt Ya tsp pepper 14 cup butter 1 V cups hot water 1 3 cup sherry Trim off fat and smoke flavor duck for 2 to 3 hours in the smoker using Cherry wood for flavor Cut the smoked birds in pieces and rub with flour Cook in butter until lightly browned Add wine bay leaf onion salt parsley and peppercorns Cover and cook slowly until tender Remove duck to a warm platter Strain sauce adding the juice and the shredded zest outer peel of 2 oranges Pour back on duck heat and serve garnished with sliced peeled oranges Smoked Pheasants See Sportsman s Brine for Chicken and Small Wild Birds Melt 4 cup butter and pour over breadcrumbs Add pecan meats and toss lightly Stuff mixture into pheasants and truss birds Combine the flour salt and pepper and lightly sprinkle over pheasants Melt t
6. 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 2 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 Use small fish or filet of large Mix all ingredients and stir until dissolved Brine fish 4 or more hours Rinse and dry Rack and load Use 3 to 5 panfuls Hickory Apple or Alder Keep in the smoker 4 to 10 hours depending on the size of fish pieces Use this recipe for Cod Bass Pike Tuna types Sturgeon Barracuda Mackerel Eels and for Squid and Octopus Brine salmon chucks 8 or more hours keeping refrigerated Fill flavor pan with Hickory Alder or mix 2 3 Apple with 1 3 Cherry Use 2 to 3 panfuls Leave in the smoker until drying is completed This may take 12 hours depending on the thickness of the meat Place largest and thickest chunks on the bottom rack Also use for Steelhead and other large trout Page
7. 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 Quickly mix with other ingredients Divide into 4 portions and shape around a 6 skewer Roll each pressing lightly into smoked fine breadcrumbs Heat fat in skillet Cook drumsticks over moderate heat turning to evenly brown all sides Continue cooking and turning about 15 minutes or until done Page 16 of 34 Smokey Hamburger Salami three versions Version 1 Version 2 Version 3 With your Little Chief Smoker and inexpensive hamburger 25 fat you can make 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 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 2 Tbsp brown sugar optional 3 Tbsp dry red wine or 5 lbs hamburger 5 tsp Curing Salt 4 Tbsp dry white wine 1 1 2 tsp garlic powder 2 1 2 Tbsp chili powder 2 1 4 tsp crushed red pepper 1 1 4 tsp ground cumin 2 Tbsp brown sugar optional or 5 lbs hamburger 5 tsp Curing Salt 3 Tbsp dry red wine 1 1 4 tsp garlic
8. 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 Heat and Smoke Processing Your Product Warning distinctive taste varieties becomes readily apparent The previous section outlined the traditional curing systems The next step in our total process is the application of warm dry air to the product What happens to the cured meats during heat processing 1 The meat loses some of its moisture 2 It becomes pasteurized if the temperature is raised above 145 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 1t to say that your Little Chief smoker has been factory tuned to provide exactly the proper temperature and air flow to 1 Remove moisture quic
9. 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 Cream Cheese Omelet Smokey Salmon Nuggets Saut 2 chopped green onions and 1 3 cup smoked salmon in butter for 2 or 3 minutes Stir in cubed cream cheese 3 oz Package until melted Use to fill 2 3 egg omelets 2 cups flaked smoked Combine fish potatoes egg onion and pepper Beat until salmon smooth Chill well 1 Y cups seasoned mashed Portion fish mixture with a 4 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 Y cup fine Cornflakes Approximately 4 servings crumbs oil for deep fat frying Page 14 of 34 smoke flavoring of meats Steaks Chops and Ribs Roasts Beef Pork or Lamb Sliced Bacon Canadian Bacon Ham Slices Link Sausage Hamburger Country Sausage Smoke Flavored Cheese Patties The smoke flavoring of meats is simply a delight and delightfully simple Aside from the processing of jerky or the manufacture of corned bee
10. PUE AM S aM DU aloe 29 Page 3 of 34 Little CHiek Smokey A RR 29 smoke flavored noodles macaroni spaghetti grains and Dreads ccsssccssssccssssccssssccsssscsssssscsssssssessseees 30 Smokey Bean Patties Vegetanan s Delight cue A e aia 30 STING Ta CAG ae a 30 A E IU Us 31 Smokey Meat Lora ra 31 smokey Marinated Bean Salad epic o et di iia tddi 31 Smoke Flavored Bread and Cracker CUM adi ia 31 Campbell s Chunky Soup with Smokey Macaroni eese nennen rennen nnne 31 OPERATING INSTRUCTIONS ooooononcccconcccnonncccnnnncnnnnnonnnnnnnnnnnnnnnnnnnnannnnnnnrrrrnnnnnnnnnnnnrnrrrrrnnnnnananannnnns 32 Important Sale stards nia netidis om err recep i eYRePH ee so PrEo eph NU RDYY PEERS vostos PURUS SEV PAO Es Do sostoi sosse SSS 32 Home Smoking It s easy it s inexpensive and so o delicious eere eee ee eee e ee eee eee ee eren seen nu 32 Some tips on getting the most from your Big Little or Mini Chief Smoker scscsscssscsssesscseseee 33 Suggestions on care cleaning and StOrage ccsrcccsssccssscccssssccsssccssssscsssssccssccssssccssseccsssscssssacccsssssssssses 33 Cold Smoke Technique cse eere ida AA AAA sesesvcssdevcvedeshedudecsessusddansevsssouvsuediesate s 34 Page 4 of 34 INTRODUCTION foreword The recipes and information in this book were developed while using the Little Chief electric smoker and the five varieti
11. and again in the 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 and to make it so dry that one has to boil it for a period to overcome these preservation techniques simply doesn t make sense A simple smoke flavoring and refrigeration s marvelously adequate for our needs 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 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 Y cup non iodized salt your butcher will do the slicing for you Place the meat in l2 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 poin
12. powder 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 Mix all ingredients thoroughly then cover and chill 24 hours or more Divide into 4 portions 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 but rolls flatten out while smoking Place in smoker 8 12 hours and smoke with 6 8 panfuls of Chips n Chunks Remove from smoker Remove netting and dry thoroughly with paper towel Wrap in foil and refrigerate up to 3 weeks or freeze up to 6 months It is so easy to make you don t have to make large quantities and store 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 make these recipes successful You may purchase prepared curing salts sold by Morton s Lowery s and other companies Check your local supermarkets butcher shops wine stores or feed stores You may order from Morton Salt Company Dept SM Box 355 Argo IL 60511 Page 17 of 34 Fiesta Marinade for beef pork or lamb roasts Sportsman s Marinade Teriyaki for beef game or mutton Creole Beef Marinade for beef steaks and roasts Little Chief Smokey Barbecued Ribs beef or spare ribs Litt
13. taste The salt is the curing agent and the sugar adds flavor and color to the product The introduction of herbs and spices is easy and exciting Pepper on jerky is a natural Garlic or onion powder on fishing or morning sausage is a delectable taste treat Imagine a turkey brine made of apple juice and rosemary or a pork chop sweetened with honey or pineapple juice 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 Keep your brine solutions in glass or crockery containers Plastic and stainless is O K DO NOT USE ALUMINUM A brine solution may be used several times when smoking large quantities but keep our brine solutions cool and preferable in the refrigerator Spray your smoker grills and drip pan with Pam or other brand of non stick coating It helps when cleaning Pick a good outside or well vented area for the actual smoking The smoke is strong and by the way your neighbors will be over to see what s cookin Keep your smoker out of a direct breeze heat in the smoking chamber can be lost if the smoker is not protected from the wind 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 ne
14. tsp pepper Y tsp garlic powder Y tsp Tabasco sauce 1 cup dry bread crumbs smoked 3 cups milk Y cup finely chopped onions 2 Tbsp butter 2 lbs smoked ground beef 2 eggs 2 tsp salt pepper butter for frying Trim all fat from the meat Cut into 1 to 1 2 chunks The meat cuts nicely when semi frozen Place the meat in cool brine and refrigerate overnight 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 Trim all fat from meat Cut into 1 to 1 2 chunks The meat cuts nicely when semi frozen Place meat in the cool marinade and leave overnight or for no less than 8 hours Remove from brine and allow to air dry without rinsing Smoke in your Little Chief for 12 to 16 hours depending on how dry you like the jerky Use 3 panfuls of Hickory Cherry or Mesquite Chips n Chunks in the early stages of the drying cycle Smoked Ground Beef 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 Soak crumbs in milk Saute the Y2 cup chopped onions in butter until t
15. 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 Simply section chicken as you desire or leave whole and place in you smoker with skin side down Smoke for 45 minutes Try Hickory Chips n Chunks the firs time but don t overlook Alder or Apple flavor When smoking is completed prepare in your favorite way reducing your cooking time by 20 When your can get a 10 to 12 pound fresh turkey If you use a frozen one it must be fully 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 Y cup non iodized salt Place birds in cool brine for 6 hours Rinse and dry on paper Y cup white sugar towels for 1 hour Smoke wi
16. wild rice for 30 minutes Use mixture of 2 3 Apple and 1 3 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 Use any of the following harder cheeses cheddar jack Swiss beer etc Section into cubes approximately 1 Y 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 smoke flavored noodles macaroni spaghetti grains and breads Smokey Bean Patties Vegetarian s Delight Smokey Chili Con Carne The addition of old fashioned smoke flavors to your favorite casseroles soups salads or pasta dishes is easy with
17. 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 usual way in your favorite dish You ll be pleasantly surprised Noodles Lentils Macaroni Rice Spaghetti Wheat Beans Peas Barley Corn Cover the grills of you smoker with a fine screen so that the small articles won t slip 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 containers and use freely in your favorite recipes 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 amp cheese Hickory smoked fried rice smoked baked beans smokey marinated bean salad smoked wild wheat smoked wild barley smoked pilaf 1 cup dry smoked beans navy lima or pinto 3 cups water 1 chopped onion Y4 cup chopped parsley 2 egg yolks 2 Tbsp cream or canned milk YA tsp pepper 1 tsp salt 2 cups dry smoked kidney or pinto beans Y cup chopped onion 2 Tbsp fat 1 Ya Ibs smoked hamburger 1 1 4 cups canned tomatoes 1 tsp or more salt Ya bay leaf tsp sugar 1 to 2 Tbsp chili powder Bring beans to a boil in the water Lower heat and simmer until tender Drain off liquid Grind or ma
18. alt 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 The science and art of curing is simply the infusion of salt into your food products 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 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 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
19. aper towel don t rinse In your pre heated and smoking Little Chief place these cuts for 20 minutes Then cook in your regular fashion basting lightly with marinade Broil or roast or barbecue Mix all ingredients well Add meat and marinade in the refrigerator for up to 12 hours Remove from marinade pat dry with paper towel don t rinse In your pre heated and smoking Little Chief place these cuts for 20 minutes Then cook in your regular fashion Lightly apply marinade while cooking In a saucepan mix all ingredients except the catsup and Lea amp Perrins Simmer uncovered for 20 minutes Add remaining ingredients and bring to a boil Use for grilling ribs chicken or lamb Ribs Cut ribs into serving size pieces and place into pre heated and smoking Little Chief for 1 hour Use Hickory Alder Cherry or Mesquite Remove from smoker and place in baking pan Pour sauce over ribs and cook for 1 1 2 hours at 350 or until done Mix equal parts of rosemary garlic salt and pepper Trim loin ready to serve and rub mixture into the meat as best you can Place in pan and let it stand in the refrigerator for 1 hour Place it in your smoker and smoke 2 hours using 2 panfuls of Apple Chips n Chunks Roast in oven at 300 for 1 1 2 hours or until done Page 18 of 34 Wild Things for Wild Game Smoked Liver Brine 1 pt cider vinegar 1 qt water 1 cup NON IODIZED salt 1 Tbsp black peppercorns 1 2 cup brown sug
20. ar 1 blade mace 2 Tbsp butter 1 4 Tbsp parsley 2 medium onions chopped 1 medium sliced carrot 1 cup dry red wine Bring all ingredients except wine to a boil Turn to simmer for 30 minutes Strain into a large container and add wine Use immediately Do not store Brine meat 3 to 4 days turning often and keeping refrigerated Place in smoker using 2 to 5 panfuls of Hickory or Cherry Chips n Chunks flavor fuel depending on thickness of meat Finish cooking on broiler or in the oven Use this recipe for venison elk moose bear horsemeat antelope sheep and reindeer 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 Brine 4 cups water 2 tsp NON IODIZED salt 1 tsp sugar Use beef veal or lamb liver sliced 1 thick or whole chicken livers Soak liver in mild brine for 30 minutes Remove and pat dry with paper towels 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 hard curing of meats Hams bacon sausages beef and jerky Easy Cure Meat Jerky As previously discussed in the Back to Basics section of this book
21. ctric 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 use it to experiment with it in many ways The delicate smoke flavors of the four Chips n Chunks fuels will add zest and tantalizing aromas to many of your favorite dishes Renowned gourmet James Beard acclaims these smokers as being an indispensable part of his kitchen Try his recipe for Smoked Pork Loin it would make anyone an instant believer The Easy Brine solution mentioned earlier in the booklet can be modified to
22. d Turkey Easy Cure Brine for Chicken and Small Wild Birds pheasant quail grouse chicken dove partridge squab capon etc Smoking birds is fun They are easy to prepare and their meat is rich and succulent to the taste Smoked birds can be eaten hot from the oven or they will make marvelous hors d oeuvres and snacks when eaten cold 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 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 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
23. e Chief Smoker Only the cycle times in the brine and the smoker would vary sugges t lons 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 amp 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 Molasses Tabasco Juices and Special 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 Suggestions Brines should be mixed thoroughly in glas
24. e eaten cold or warm and served with a light glaze sauce or gravy Use your imagination Place turkey in brine for 8 to 12 hours Remove from brine Rinse and air dry Preheat your smoker and place the turkey on the rack open upper and lower cavities to expose insides to smoke flavor Smoke flavor with Hickory or Cherry Chips n Chunks for 30 minutes per pound or a maximum of 3 panfuls 3 to 3 hours Remove from smoker and bake in the oven at 300 about 15 minutes per pound Baste with honey once during the last hour of cooking Place turkey in brine for 8 to 12 hours Remove from brine Rinse and air dry Preheat your smoker and place the turkey on the rack open upper and lower cavities to expose insides to smoke flavor Smoke flavor with Hickory or Cherry Chips n Chunks for 30 minutes per pound or a maximum of 3 panfuls 3 to 3 hours Remove from smoker and bake in the oven at 300 about 15 minutes per pound Baste with maple syrup once during the last hour of cooking NOTE Maple pancake syrup can replace brown sugar and maple flavoring in the brine Trim off fat and smoke flavor duck for 2 to 3 hours in the smoker using Cherry wood for flavor Remove from the smoker and marinate in mixture of above ingredients overnight Barbecue until done 45 to 60 minutes Baste with marinade while broiling Trim skin and fat Puncture fatty areas with a fork or ice pick Brine overnight Rinse and dry on paper towels for
25. ed celery 3 Tbsp lemon juice YA tsp salt slivered almonds 5 Tbsp mayonnaise Cut cooked chicken into 1 2 squares Spread chicken on racks covered with a screen and smoke flavor with Apple or Cherry Chips n Chunks for 45 minutes Mix chicken with next 4 ingredients and marinate for 1 hour Add mayonnaise and mix well Serve on lettuce leaves and sprinkle with 4 cup almonds You can take your won favorite meat salads and by smoke flavoring the meats add new exciting flavors Page 25 of 34 hors d oeuvres and other special treats Easy Cure Beef Chunkies Fiesta Beef Chunkies Little Chief Smokey Meatballs The earlier sections gave your recipes for smoked fish shellfish beef jerky and fowl all of 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 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 only by your imagination and spirit of culinary adventure Here are a few recipes for openers Try these and then let your imagination soar 5 Ib meat any cut including wild game l cup non iodized salt Y cup sugar 1 qt Water Marinade Brine in 1 3 cup sugar l4 cup salt 2 cups soy sauce 1 cup water 1 cup red wine Y tsp onion powder Y
26. ed 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 Cold Smoke Technique Smoking with less heat Remove smoker from box and rack from smoker Place two 16 sticks 1 square or close across the top of the smoker body Place rack with product to be smoked on top of the sticks Place smoker box upside down over the rack and allow to rest on sticks 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 Page 34 of 34
27. ed to crumbs 1 4 cup burgundy or heavy red wine 1 tsp salt 1 tsp pepper 2 lbs ground beef 1 can tomato soup l egg 1 2 cup minced onion 2 Tbsp chopped parsley 1 Tbsp Worcestershire sauce 1 2 cup bread or cracker crumbs 1 tsp salt dash pepper 1 lb ground beef 1 egg well beaten 1 2 cup smoked fine bread crumbs 1 4 cup finely chopped onions 1 tsp salt 1 2 tsp M S G dash pepper 4 Tbsp fat or shortening 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 quickly blend with other ingredients Make large thick patties and grill to taste Serve a la carte with mushroom sauce or with buns for a Royale Burger Yum 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 quickly blend with other ingredients Shape firmly into a loaf and place into a shallow pan Bake at 325 for 1 1 2 hours Spread your ground beef in a shallow pan or on a fine screen preferably and place into your pre heated and smoking
28. egano 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 f 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 Y cup soy sauce Trim fat from smoked meat Cut into chunks and marinate Y 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 Scampi Little Chief Smoked Liver Pate Little C
29. em 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 If your shrimp is uncooked peel and pre cook them in bouillon for 5 minutes Place the meat in the EASY CURE brine solution for 2 hours Rinse under tap water and arrange 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 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 For sandwiches that are a real treat drain the liquid from canned salmon or canned tuna Place in a greased baking dish that will fit easily into the
30. ender Combine soaked crumbs onion beef eggs salt and pepper and beat with an electric mixer until 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 Y ounces with the following sauce pineapple tidbits drained reserve syrup Mix cornstarch and sugar Stir in reserved pineapple syrup Y 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 V qts water Add all ingredients and mix well Simmer for Y2 hour Add salt and pepper to taste meatballs and heat an additional 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 or
31. es 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 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 funda
32. f where a strong cure is desired we simply use the Little Chief smoker as a smoke generator for application of smoker flavors You may then prepare these various cuts in your own favorite way 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 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 In your pre heated and smoking Little Chief place these cuts for 20 minutes per pound 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 In your pre heated and smoking Little Chief place these cuts for
33. 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 Soak overnight in saline solution Smoke in the cool box technique until dry almonds walnuts peanuts cashews Brazil nuts canned mixed nuts roasted chestnuts etc 1 cup smoked flaked salmon package cream cheese 3 OZ 2 Tbsp mayonnaise salt 6 stalks crisp celery Spread nuts on fine screen or on aluminum foil pierced with many holes Smoke for 1 pan full and not more than 1 hour with your favorite flavor Chips n Chunks Like cheese with too much smoke nuts will take on a burned sooty flavor To apply salt before smoking soak nuts for a few minutes in a light saline solution Drain and then smoke For a saltier taste apply fine salt by shaking smoked nuts and salt in a plastic bag after smoking Mix smoked flaked salmon with next 3 ingredients Pack grooves of celery with mixture and cut into 34 pieces Page 28 of 34 Smokey Clam Dip Smoked Popcorn Wild Rice Little Chief Smokey Cheese 8 oz cream cheese Smoke clams 15 to 20 minutes on an oiled screen using 16 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 Smoke flavor 1 cup popcorn or
34. he other 4 cup butter in a heavy frying pan Brown each pheasant on all sides and transfer to a roasting pan Add hot water and sherry to the browned birds Cover and 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 Remove skin and bones from 4 large chicken breasts Cut meat in strips about 1 inch wide Place on oiled screen in preheated smoker for 1 pan full of Apple Chips n Chunks Remove from smoker Dredge in a mixture of Ya tsp each garlic salt and paprika 4 tsp chili powder and 4 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 Place pre cooked turkey or chicken in open greased baking dish that will fit in the smoker and smoker for 1 pan full of Apple flavor Remove from smoker and serve Use in salads sandwiches gravy casseroles etc 2 V cups chicken cooked 1 small can pineapple tidbits drained 1 cup dic
35. hief Smoked Eggs Little Chief Smoked Sunflower and Pumpkin Seeds Little Chief Smoked Nuts Smokey Salmon on Celery Sticks 1 8 tsp garlic minced 2 Tbsp chopped fresh parsley Y cup white dry table wine 4 Tbsp butter 2 cups smoked shrimp medium large smoked 30 or 35 minutes 1 lb smoked chicken liver Ya lb sliced bacon 1 large onion 4 cloves garlic 4 bay leaves 1 tsp salt Ya tsp pepper 2 Tbsp Lea amp Perrins Y tsp nutmeg tsp mustard 1 8 tsp ground cloves Saute garlic and parsley in wine and butter Heat to simmering add smoked shrimp and simmer until heated through Serve with rice as a main dish or in a chafing dish as hors d oeuvres Smoked Chicken Liver Soak liver in mild brine 4 cups water 2 tsp salt 1 tsp sugar for 30 minutes Remove and pat dry with paper towels Place in smoker for 30 minutes Use Hickory Cherry or Mesquite Chips n Chunks flavor fuel Put liver in covered pan with cut up bacon Add bay leaves onion garlic salt pepper and Lea amp Perrins Bring this to a boil and cook for twenty minutes in just enough water to cover When done discard bay leaves add remaining ingredients and put in blender then in moulds This will keep in the refrigerator for a week and it wills also freeze well Hard boiled and carefully peeled eggs may be smoked for about 1 hour or until they are a rich amber color Smoke in the cool box technique Use
36. ictly 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
37. ield 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 1f 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 O F 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 unsightl
38. kly 2 Raise internal temperature of your product to approximately 165 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 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 b b Many of the recipes you will find in this book will refer to the EAS Y CURE brine asic 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 1t would be fair to say that ALL and important fish meat or poultry can be deliciously prepared using the EAS Y CURE brine and the e Littl
39. le Chief Smokey Pork Loin 2 cups red wine 1 2 cup soy sauce 1 tbsp Worcestershire sauce 1 2 tsp Tabasco sauce 1 2 tsp onion powder 1 2 tsp ground black pepper 1 Tbsp NON IODOZED salt 4 Tbsp cooking oil 3 Tbsp lemon juice 1 2 cup soy sauce 1 4 cup white wine 2 cloves garlic crushed 2 Tbsp sugar small piece fresh ginger or 1 Tbsp ground ginger 1 4 cup oil 1 4 cup bourbon or sherry 2 Tbsp soy sauce 1 tsp Worcestershire sauce 1 tsp garlic powder several twists of the pepper mill Sauce 1 4 cup vinegar 1 2 cup water 2 Tbsp sugar 1 Tbsp prepared mustard 1 2 tsp pepper 1 1 2 tsp salt 1 4 tsp cayenne pepper 1 thick slice of lemon 1 sliced onion 1 4 cup butter 1 2 cup catsup 2 Tbsp Lea amp Perrins Sauce 1 good quality 5 lb pork loin rosemary garlic NON IODIZED salt fresh ground pepper Mix all ingredients well Add meat and marinade in the refrigerator for 6 hours Up to 12 hours won t hurt but keep it cool Remove from marinade pat dry with paper towel don t rinse In your pre heated and smoking Little Chief place these cuts for 20 minutes Then cook in your regular fashion Lightly apply marinade to meat while cooking as convenient Shorten your cooking time by 20 on smaller cuts as the smoking time will start your cooking process Mix all ingredients well Add meat and marinade in the refrigerator for 4 hours or more Remove from marinade pat dry with p
40. main dish and will absorb many nutritious juices that are usually lost as excess liquid Use also in stuffing 1 Y cups dry smoked beans 1 large chopped onion 1 cup salad oil 14 cup red wine vinegar 1 tsp salt Y tsp dry mustard Y tsp pepper Y tsp sugar garlic Boil beans and let cool in liquid overnight Add onions Mix next 6 ingredients and pour over beans Stir well and add 4 cloves garlic each speared with a toothpick Bury garlic in the salad Cover and marinate in refrigerator a day or two before serving Remove garlic Smoked crumbs make excellent meat coatings for fried chicken chicken fried steak fried 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 1 can Campbell s Chunky Beef Soup 1 cup smoked macaroni elbows Y cup water 1 Tbsp red wine Combine all ingredients and warm to low simmer A spicy zesty taste treat 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 Y our smoker is designed str
41. mentals 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 anatomy of smoke cooking and curing Back to Basics 3 Ways or the Real Cure When you really think about it just how far back does the curing of meats go If you 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 that the early day inhabitants of this grand planet earth must have given a lot of serious consideration to this question 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 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 s
42. re Don not store for more than 7 days Slice thinly and serve with cheese crackers and various sauces Sensational Slice beef into 1 1 2 thick square chunks Brine overnight in the refrigerator Place on paper towels to dry for 1 hour Do not rinse Smoke in your Little Chief for 8 hours using 2 panfuls of 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 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 V tsp mustard seed choice of Chips n Chunks about 5 pans 3 tsp coarse ground pepper This sausage forms its own casings 1 tsp garlic powder A note of warning use only Tender Quick Salt and as 1 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 smoke flavoring of poultry and game birds Little Chief Smoked Chicken and Chicken Parts Little Chief Hickory Flavore
43. s crockery or plastic vessels DO NOT USE wooden or aluminum containers A large spoon and a glass quart jar are handy for mixing the EAS Y 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 curing and smoking fish and shellfish It is important that we understand the difference between the smoking and the drying 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 fuel This means that your smoker
44. s Set vou teen te deed dede N A EAE 18 Creole Beer Marinade doc ai is al dass 18 Little Chief Smokey Barbecued RibS iae ces quede a o sr eaa cad 18 Little Chief Smokey Pork Lo a dais 18 Wald The s tor Wy tld Gane iii A eee opaca dedu aaa 19 vinculi dT a aea 19 hard curme of TUNE AUS 9 cre iode Crane ette aid 20 Hams bacon Sausages beef and Jr ds 20 Bas pure Meat PECK a a e en ed el ia 20 Little Chief Beef and Game Jerky iii na 21 ANATOE Wc a lE 21 Poker Party Jerky Quick and EASy does tea vat Saas E Na a Rae La ea igh sade Sule EL tease as 21 Poker Party Jerky T 21 OFAC SAST T A CREE 22 smoke flavoring of poultry and game birdS eessoessscsssccsseccssocesocesoocesocsssecesocesoossoocesoesssecssocesocessosessesssecssoese 23 Little Chief Smoked Chicken and Cheka veloute easy be edite re cepe tds 23 Little Chief Hickory Flavored Turkey crio ee id ld des 23 Easy Cure Brine for Chicken and Small Wild Birds eene rennen 23 Sportsman s Brine for Chicken and Small Wild Birds eene 24 Apple Flavored Turkey or Cornish Game Hens esee rennen nennen rennen nene 24 Maple Playored LUPKGY aun eoe retener eiie erased eie ae ra 24 Cherry Flavored Duck dE iris 24 Smoked Goose Duck catarsis 24 Smoked Duck T Orange Duck 25 Pecan Stutted Smoked Phedsan
45. sh beans and add onion and parsley Beat and add remaining ingredients Shape into balls and flatten into patties Chill Dip patties in flour and smoked breadcrumbs Saute slowly in butter Serve with catsup or barbecue sauce Cook smoked beans until tender following package directions Drain off and save excess water until water level is just covering beans Saute onion in fat Add smoked hamburger Stir and saute until meat is well done Add beans and remaining ingredients Cover and cook slowly for 1 hour adding bean liquid as needed Serve with tortilla chips or saltines Page 30 of 34 Smokey Lentil Soup Smokey Meat Loaf Smokey Marinated Bean Salad Smoke Flavored Bread and Cracker Crumbs Campbell s Chunky Soup with Smokey Macaroni 2 cups smoked lentils 2 qts water 2 slices raw bacon diced 1 medium onion sliced Y4 cup chopped carrots Y cup chopped celery 3 Tbsp chopped parsley 1 clove minced garlic 1 tsp salt Ya tsp black pepper Y tsp oregano 1 can tomatoes 1 Tbsp wine vinegar Simmer first 11 ingredients for 1 Y2 hours Add tomatoes and break them up with a spoon Add wine vinegar and simmer 30 minutes In your favorite meat loaf recipe try l 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 2 the usual amount of water in 1 2 the normal cooking time It will finish cooking in your
46. 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 e 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 ele
47. t ee e dee I E Aa a ee ies ends 25 Smoked Chicken Breasts im Ham td debe Droite eceran ipt si 25 Little Chief Jiffy Smoked Turkey or Chicken pre hn eee re oct inse A daa 25 Little Chef Smoked Chic kemSalad asini itio e p oett PE Eb itu Ma EH BREMEN 25 hors d oeuvres and other special treats esssooesssoceessosecesosocessscoesssoocesssoocessosecesssoossssooesssosecesosecesssesesssoossssosee 26 Easy Cure Beer ChUnkies cr islas 26 Fiesta Beet COMES edo de A AE AA Be ie E A fiat 26 Little Chief Smokey Weal ball Sask o RS 26 Little Chief Smokey Meatballs WAalklkt toe led etii 24 Smokey Meatballs Italiano 4 essei rr EE dnde 27 Lila CAE MOR EE E e E E E E E E 27 Tattle Chief Vienna Sausa geraes Ropa e dae ae aides o 27 Little Chief Spam amp Bif Ch nkies iiie dete ded t etia deett i iid ai aed ee nie 27 Sesame Pork CICS ssie Lera HM dde ote E A et Aa A es aha et o ds ei 27 Little Chief Smokey Cocktail Shrimp PraWOS hat e id 27 A E eat eru 27 Baba Shrimp Kobudo ds 27 Apple Smoked Shrimp Scatmpt ei e easi a des 28 Little Chief Smoked Liver Pate sie oto D onte UP T E E e ia tds 28 Eitte Chie Smoked A O a id 28 Little Chief Smoked Sunflower and Pumpkin Seeds essere nennen 28 Title Chef Smoked INULS 2 sione odor Ri oschee statue a 28 Smokey Salmon DE Sd a ade 28 E 29 smoked Popcorn Wild RIQE 5 os ocu ertet eth ie egi ad Ver ad iia pases eU pe
48. t 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 Game Jerky Wild Wild Game Jerky Poker Party Jerky Quick and Easy Poker Party Jerky 2 Marinade Brine in 1 3 cup sugar l4 cup salt 2 cups soy sauce 1 cup water 1 cup red wine Y tsp onion powder Y tsp pepper Y tsp garlic powder Y tsp Tabasco sauce Marinade Brine in 14 cup salt l4 cup sugar 2 cups water 1 cup cider 1 cup soy sauce 1 oz Bourbon or brandy Y tsp onion powder Y tsp garlic powder 1 tsp M S G 1 tsp grated fresh ginger 1 tsp grated orange peel 6 white cloves 5 Ibs chuck or shoulder roast about 1 1 2 thick Y cup non iodized salt Y cup sugar 1 qt water Marinade Brine in 1 3 cup sugar l4 cup salt 2 cups soy sauce 1 cup wa
49. ter 1 cup red wine Y tsp onion powder Y tsp pepper Y tsp garlic powder Y tsp Tabasco sauce Trim all fat from meat Slice meat with the grain about 1 4 to V2 thick The meat slices nicely when semi frozen or your butcher will slice it for you in his machine Place meat in the cool marinade and leave overnight or for no less than 8 hours Remove from brine and allow to air dry without rinsing Smoke in your Little Chief for 12 to 16 hours depending on how dry you like the jerky Use 3 panfuls of Hickory Cherry or Mesquite Chips n Chunks in the early stages of the drying cycle Trim all fat from meat Slice meat with the grain about 1 4 to V2 thick The meat slices nicely when semi frozen or your butcher will slice it for you in his machine Place meat in the cool marinade and leave overnight or for no less than 8 hours Remove from brine and allow to air dry without rinsing Smoke in your Little Chief for 12 to 16 hours depending on how dry you like the jerky Use 3 panfuls of Hickory Cherry or Mesquite Chips n Chunks in the early stages of the drying cycle Slice beef into 1 1 2 thick square chunks Brine overnight in the refrigerator Place on paper towels to dry for 1 hour Do not rinse Smoke in your Little Chief for 8 hours using 2 panfuls of Hickory flavor Chips n Chunks Remove from the smoker Loosely wrap in aluminum foil and put in the refrigerator for 24 hours or mo
50. th 2 panfuls of Hickory flavor 1 qt water Chips n Chunks for 2 to 4 hours Remove from smoker wrap in foil and cook until done in the oven 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 Chicken and Small Wild Birds Apple Flavored Turkey or Cornish Game Hens Maple Flavored Turkey Cherry Flavored Duck Smoked Goose Duck l4 cup water YA cup soy sauce 14 cup dry white wine 14 cup brown sugar Y tsp onion powder Y tsp garlic powder Y tsp ground ginger Brine Y cup salt l2 cup sugar 1 qt apple or cranberry juice 1 Tbsp rosemary 1 Tbsp sweet basil Honey for basting Brine Y cup salt 1 3 cup brown sugar Y tsp maple flavoring 1 tsp onion powder 1 tsp celery salt 1 bay leaf crushed 1 cup white dry wine 1 Tbsp pepper 3 cups water 3 young ducks halved or quartered 1 cup red wine 1 tsp fresh ginger 1 tsp dry mustard 1 3 cup brown sugar Brine 14 cup brown sugar l4 cup salt 1 cup soy sauce 1tsp onion powder 1 tsp garlic powder optional Y cup sherry 1 Tbsp grated ginger root Y cup orange juice 1 V cups water Place birds in cool brine for 6 hours Rinse and dry on paper towels for 1 hour Smoke with 2 panfuls of Hickory or Apple flavor Chips n Chunks for 2 to 4 hours Remove from smoker wrap in foil and cook until done in the oven Birds may now b
51. 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 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 Bass Crappie Catfish Grayling Kokanee Musky Perch Pike Shad Sturgeon Steelhead Trout all types Etc Saltwater Fish Shellfish Barracuda Clams Bass Crayfish Bonefish Mussels Bonita Scallops Cod Shrimp Corbina Oysters Dolphin Etc Flounder Grouper Grunt Halibut Herring Mackerel Mullet Octopus Pompano Snook Squid Salmon all types Tuna Yellowtail Wahoo Etc Page 10 of 34 Important Suggestions When Preparing Fish To Smoke Handle your fish carefully in the many processes necessary to get them to our dining table You will have a better product if your fish is not bruised or mistreated in the catching cleaning and preparing stages Proper f
52. y 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 Little Chief Smoked Fish 2 for oily fish with a stronger flavor Little Chief Smoked Salmon Deluxe Chinook Coho etc 1qt water Y cup NON IODIZED salt Y cup white sugar 2 qts water 1 cup NON IODIZED salt Y cup brown sugar 2 Tbsp lemon concentrate OR cup lemon juice 14 Tbsp garlic powder 14 Tbsp onion powder 1 3 cup sugar Ya cup NON IODIZED salt 2 cups soy sauce 1 cup water Y tsp onion powder Y tsp garlic powder Y tsp pepper Y tsp Tabasco sauce 1 cup dry white wine Fill a quart jar full with good warm water Add salt and sugar Mix well until dissolved Top off jar with cold water 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 2 thick about 4 hours and small whole fish or very thin pieces about 2 to
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