VENISON MARINADE FOR SMOKING RECIPES

Steps:

• If your meat is not already sliced, slice it as thinly as you can. Meat slices easier if it is partially frozen. Then let the meat thaw completely.
• Then mix the soy sauce and the liquid smoke (if you're using it) in a large bowl and add the meat. I like to turn the meat a few times to let the sauce get all through it. If you're not using the liquid smoke, you can put in some meat and pour some of the soy sauce over it and then add more meat.
• Now make sure the meat is submerged as much as possible. If you have too much meat for the sauce, mix up some more in the same ratio.
• Now cover the bowl and put it in the refrigerator. You need to let the meat marinade for at least 12 hours and up to 24 hours.
• Every once in a while take it out and turn the meat so that it all gets marinated evenly. After about 16 hours it will have absorbed all or most of the soy sauce mixture.
• Option 1: Smoking If you didn't use the liquid smoke and you want to put it in the smoker here's what I do. Get a piece of parchment paper and put some of the meat in the middle a few layers deep.
• Now, pull the longer ends up together and fold them over several times til you get down to the meat.
• Then take the unfolded ends and fold them up on each side.
• And then take a skewer or sharp fork and poke holes all over it. Top, sides, and bottom.
• Then load them into the smoker. Just have it hot enough to make smoke. I usually smoke it for about an hour and then bring it in and put it into the dehydrator.
• Option 2: Dehydrating The second option is to just put it directly into the dehydrator. Lay it out on the trays so that it's not overlapping other pieces.
• Then sprinkle a liberal amount of the lemon pepper all over it.
• Then put it into the dehydrator and turn it on. If yours has a thermostat set it at 155°F. After a few hours I usually turn it over.
• Depending on the dehydrator you have, you may need to swap the trays around to maintain an even heat. I also consolidate the meat into fewer trays as it dries because it shrinks.
• Your venison jerky is finished when it's leathery but still pliable. The drying time will depend on how thick the meat is, the humidity level, and the temperature of your dehydrator. It could take as little as 4 hours, and up to 12 or more.
• After it’s dried, let it cool and then put it in an airtight container.

Steps:

• Mix the water and ingredients together in a large pot. Bring the mixture to a boil to help dissolve the salt and sugar. Remove from heat and let cool in the fridge for 3-4 hours.
• Rinse the salmon fillet in cold water. If the salmon still has skin, remove it at this time.
• Cut the salmon into 3” wide by 4-5” length strips. I find this is an ideal portion size and the smoke penetrates the salmon evenly.
• Once the brine is cooled place the salmon into the large pot of brine. Cover and refrigerate for 8-12 hours.
• After the brining process, remove the salmon and lightly dry it. Place the salmon on some racks and let sit on the counter for 4 hours. This lets the salmon dry evenly and creates a shiny skin called pellicle. This is a crucial step because the smoke will adhere to the salmon properly.
• Preheat your smoker: I start my smoker at 100F. I typically use maple wood for smoking Salmon.
• Once the smoker is ready I lightly oil the grills so the salmon will not stick. Place the salmon in the smoker for two hours. After the two hours move the smoker temperature to 140F and smoke another two hours. Then turn the smoker to 175F and smoke for two more hours. This is a total of six hours.
• If your smoker can not operate at such a low temp, smoke the salmon for 4-5 hours at 165F, or 3-4 hours at 225F.
• Remove the salmon and place on racks to cool on your counter. Rest for one hour. After the resting, you are ready to enjoy. Refrigerate the remaining portions.