Somking in the Summertime

This is the best time of the year to get outside. If you have a big smoker or a small one it is very simple. All you need is a protien, one tasty brine and some somke. Here is the direction: frist take the protien and decied how you want to process it. Somke whole chicken or maybe just wings. A whole chicken should brine for about 3-5 hours, chicken wings 1-2 hours, a brisket 7-10 day, filet of trout 20 minutes ect. Then remove form brine and rinse, palce on a rack and air dry over night (12 hours). Next light the coals and allow them to be well lit. make sure to bulid fire on the opposit side of where your are going to place protien. Place the protien inside and smoke until cooked. Each meat has a different finish temperture, fish 52C, pork 64, beef 58, chicken 64C. Happy somking. 

Poultry Brine

300g Salt (5%)

200g Sugar (3%)

3g Garlic powder

3g Onion powder

5,500g Water

3 bay leaf

2g Coriander

.5g Chili Flakes

5ea Cloves

SEAFOOD BRINE

40g Salt (4%)

30g Sugar (3%)

1000g Water

2g Garlic powder

2g Onion Powder

2g Lemon Juice

2ea Bay Leaf

3 sprigs Thyme

5 sprig Parsley

2g Fennel Seed

1g All Spice

Meat Brine

1000g Water

80g Salt (8%)

26g Brown Sugar (2.6%)

20g TCM

1 clove Garlic

2g Garlic Powder

2g Onion Powder

1 sprig Rosemary

3g Mustard seed

3g Coriander seed

2g Fennel seed