Table of Contents
Advertisement
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 lb. meat (any cut,
including wild game)
½ cup non-iodized salt
½ cup sugar
1 qt. Water
Marinade/Brine in
1/3 cup sugar
¼ cup salt
2 cups soy sauce
1 cup water
1 cup red wine
½ tsp. onion powder
½ tsp. pepper
½ tsp. garlic powder
½ tsp. Tabasco sauce
1 cup dry bread crumbs
(smoked)
3 cups milk
½ cup finely chopped
onions
2 Tbsp. butter
2 lbs. smoked ground beef
2 eggs
2 tsp. salt
pepper
butter for frying
Page 26 of 34
Trim all fat from the meat. Cut into 1 to 1 ½" 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 ½" 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 ½ cup chopped onions in
butter until tender. 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.
Hide quick links:
Advertisement
Table of Contents
