Related Manuals for Smokehouse Products Little Chief
Summary of Contents for Smokehouse Products Little Chief
- Page 1 Recipes Operating Instructions Smokehouse Products, LLC P.O. Box 297 Hood River, OR 97031 Toll Free: 1-877-386-3811 Phone: 1-541-386-3811 Fax: 1-541-386-4917 www.smokehouseproducts.com...
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Page 2: Table Of Contents
"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.......................... - Page 3 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..........................
- Page 4 “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....................
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Page 5: Introduction
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. -
Page 6: Anatomy Of Smoke Cooking And Curing
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. -
Page 7: Heat And Smoke Processing Your 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. -
Page 8: Basic Brines And Seasonings And Important Suggestions
"EASY-CURE" brine and the suggestions "Little Chief" Smoker. Only the cycle times in the brine and the smoker would vary, depending on the type of mat and your personal taste. -
Page 9: Important Suggestions
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 10: Curing And Smoking Fish And Shellfish
curing and 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 smoking fish to 12 hours or more, while saying, also, that the recipe calls for only 2 panfuls of flavor fuel. -
Page 11: Important Suggestions When Preparing Fish To Smoke
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. -
Page 12: Easy Cure" Smoked Fish
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... -
Page 13: Little Chief" Smokey Smelt
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. -
Page 14: Smoked Salmon And Cream Cheese Omelet
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. -
Page 15: Smoke Flavoring Of Meats
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. -
Page 16: Smoked Hamburgers Royale
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. -
Page 17: Smokey Hamburger Salami (Three Versions)
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. -
Page 18: Fiesta Marinade
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. -
Page 19: Wild Things For Wild Game
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. -
Page 20: Hard Curing Of Meats
hard curing of As previously discussed in the “Back to Basics” section of this book and again in the previous chapter on smoke-flavoring, the hard curing of meats as was needed before meats 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. -
Page 21: Little Chief" Beef And Game Jerky
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. -
Page 22: Snacky Sausage
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. -
Page 23: Smoke Flavoring Of Poultry And Game Birds
Simply section chicken as you desire, or leave whole, and place in you smoker with skin “Little Chief” Smoked 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. -
Page 24: Sportsman's Brine For Chicken And Small Wild Birds
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”... -
Page 25: Smoked Duck A' L'orange (2 Ducks)
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. -
Page 26: Hors D'oeuvres And Other Special Treats
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... -
Page 27: Little Chief" Smokey Meatballs Waikiki
“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. -
Page 28: Apple Smoked Shrimp Scampi
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. -
Page 29: Smokey Clam Dip
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”... -
Page 30: Smoke Flavored Noodles, Macaroni, Spaghetti, Grains And Breads
The addition of old-fashioned smoke flavors to your favorite casseroles, soups, salads or pasta dishes is easy with your Little Chief smoker and “Chips ‘n Chunks” flavor fuels. flavored Simply follow the directions for flavoring the items listed below, and then use them in their usual way in your favorite dish. -
Page 31: Smokey Lentil Soup
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... -
Page 32: Operating Instructions
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. -
Page 33: Some Tips On Getting The Most From Your Big, Little Or Mini Chief Smoker
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. -
Page 34: Cold Smoke Technique
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.