Sportsman's Brine For Chicken And Small Wild Birds; Apple Flavored Turkey Or Cornish Game Hens; Maple Flavored Turkey; Cherry Flavored Duck - Smokehouse Products Little Chief Operating Instructions Manual

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

¼ cup water
¼ cup soy sauce
¼ cup dry white wine
¼ cup brown sugar
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. ground ginger
Brine:
½ cup salt
½ cup sugar
1 qt. apple or cranberry
juice
1 Tbsp. rosemary
1 Tbsp. sweet basil
Honey for basting
Brine:
½ cup salt
cup brown sugar
1/3
½ 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:
¼ cup brown sugar
¼ cup salt
1 cup soy sauce
1tsp onion powder
1 tsp. garlic powder
(optional)
½ cup sherry
1 Tbsp. grated ginger root
½ cup orange juice
1 ½ cups water
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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 be 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 ½ 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 ½ 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 30 minutes. Place in the
smoker for 2 ½ to 3 hours using 2 panfuls of Cherry, Apple
or Hickory flavor "Chips 'n Chunks". Finish cooking in the
oven at 300°,