For BETTER barbeques

and TASTIER meat smoking!

IILITTLE CH/EFII
MB
SUPERIOR QUALITY- Luhr Jensen's "Hickory Flavor" is a specially
selected 100%-pure Ozark kiln-dried hickory. It is not a mixture.
DELIGHTFUL FLAVOR-to obtain the superior flavor produced by
deep-smoldering hickory, the hickory is pre-dried then pulverized tc
a fine texture. This produces a hot smoke flavor which thoroughly per.
meates the meat in a short while.
EASY TO USE-for barbeques and hibaches, slightly dampen the flavor
and sprinkle around the perimeter of the coals. For the "Little Chief"
Smoker, simply fill the flavor pan and place over the heating element.
2 2-POUND $300
BOXES, ONLY ...
(A FUll 4 POUND SUPPLY)
LUHR JENSEN and SONS, INC. I HOOD RIVER, OREGON
LUHR JENSEN and SONS, LTD. I VANCOUVER, BRITISH COLUMBIA
E!o; ..
real, hot-smoked
Hickory Flavor
at home with this
New!
E
lec
t,i
cl
"LITTLE CHIEF"
L
ELECTRIC-NO FUSSIN' AROUND
All ALUMINUM CONSTRUCTION
USES OZARK KILN-DRIED HICKORY
SMOKES UP TO 20 LBS. OF MEAT
IN 10 TO 12 HOURS.
Printed In U. S. A.
2
The Nitty Gritty of
SMOKE- COOKING
by Dan Stair
I'll never forget the man's facial
Pxpresion in Las Vegas when he hit
the dollar jackpot on the slot ma
chine, it was very nearly the same
look produced by my neighbor when
he sampled his frst piece of home
smoked salmon. Smoking goes back
so far that historians aren't sure
when it really began. Cave-men very
well could have enjoyed smoked
Brontosaurus or even Saber-toothed
tiger jerkey. In the pioneer days,
during long cold winters, the food
supply had to hold out until spring
and smoking or salt curing was the
way it was preserved. Frontiersmen
such as Joe Meek, Daniel Boone and
Davy Crockett reportedly lasted for
days on nothing more than pemmi
can, smoked venison or bufalo jerky,
all made pretty much with the same
recipe we use toay. Up until now,
most smokin' recipes have been
passed along by word-of-mouth and
a "fly by the seat of your pants to
suit yer own taste." One thing for
sure, the mouth-watering smoked
flavor has been around for a long
time with no evidence of its popu
larity ever decreasing. Since our
space at home is often limited to
where there isn't always enough
room to build a big smokehouse, this
hook presents what we think are
good ways to enjoy smoked goodies
hy merely plugging in your Little
Chief Smoker.
WHAT MAKES
SMOKE-CURING TICK
It's a challenge for any cook to
put together a diferent meal and
wind up with the food having just
the right amount of favor. The more
a cook knows about the ins and outs
of how smoking works, the better
their chances for a frst c1ass end
product. For a long time, I thought
that 1t was the smoke itself that
cured meat, but I now understand
this is not the case at all. The whole
idea seems to be a matter of sur-
rounding cured meat with smoke
and drawing out the moisture to
preserve it along with seasoning the
meat with a rich smoke flavor. Actu
ally, it's not the smoke that cures
meat but, the heat accompanying
the smoke. Air is drawn in at the
bottom of the smoker over smolder
ing wood to supply oxygen that has
been burned. The smoke passes
around the meat carrying heat with
it as it loks for the small escape
ment hole at the top of the smoker.
Since heat surrounds the meat, it
therefore is not necessary that the
meat be turned.
There are three basic ways food
can be smoked, each method difers
in the amount of time and temper
ature required to complete the proc
ess. The hottest and fastest of the
three is SMOKE COOKERY, where
temperatures run in the neighbor
hood of 20 to 40 degrees. Smoke
cookery is not much more than tak
ing a backyard barbecue, pulling a
cover on it, sprinkling hardwood
chips on the charcoals and then
cooking the meat.
The second type of smoking is
COLD SMOKING, where the meat
is placed on racks a goo distance
from a low temperature smouldering
fre and cured at about 9" F for as
short as several days up to a long as
four weeks. Cold smoking is also
known as "hard smoking" (this is
dependent on the length of preserva
tion desired). The critical factor in
cold smoking is the temperature. it
must be below 90"F. This means the
fre must b kept constant and low,
tended during the night, and some
one must h on hand at all times
to maintain the proper heat level.
Should the fre get to hot, the meat
will not come out properly.
The third way to smoke is HOT
SMOKING. In hot smoking, tem
peratures run lOO"F to l90F, allow
ing the meat to be entirely or parti
ally cooked while also adding the
3
!lmokc flavor. Hot smi>king is by far
the most popular of thf thrce ways.
With a few hand-mixed in,ndients
and an el<ctric smoker you can turn
nul hams. turkc>y. spar<>ribs. fsh.
hors d'oeuvres and countless other
foods that have an old fashioned
flavor no commNcial meat plant
could c>ver alford to produn.
TAKING THE CURE
Following t correct curing
mc>thod is just as important in get
ting the> bc>st flavor from your
smok<'d mc>al or fish as the fnal
smoking itself. The> smoke imparts
that spc>cial favor, hut hdorc you
hc>gin smoking, a curing procedure is
rc>quircd. This cur(' can lw either a
drv or brine cure. both arc mixtures.
or"salt, sugar and spices. The brine
cur<> is the> soaking of the meat in a
solution of the> above ingredients
mixc>d in wat<>r. while the dry cure
is rubbed onto the meat. Dry cure
will normally produce> a saltier
flavor. causing more shrinkage than
the brine> method. It's good to rc
memhc>r that micro-organisms which
cause meat f<>rmentation or spoilage
nc>NI water to fourish. Salt draws
the water out from meat making for
lc>ss dcsirable tonditions for spoilage
to hc>gin. One<> placed in the mokcr.
the heat from smoking slowly re
moves moisture while the !moke it
self improves tht taste. A piece of
mcal can accept only so much smoke
so fast and any additional moke
may he> wasl<d since: the meat
rtachc>s a saturation point and heat
is rc>quired to dry it out more> before
additional mok<> can penc>trate. Ex
cc>ssiv<> hc>at will quickly cook or
evtn burn the> meat. not allowing
c>nough time> for moisture removal
and the smoke> to impregnate. On
the other hand. if you don't cure
your meat long enough. or use
enough salt mixture> thcn the door
is open for spoilage.
It's I he salt in butter that keeps
it from spoiling. As in all types of
food prc>paration. attempting to pur
chase the hc>st ingredients possible>
is a good practice. \Vhcnevcr pos
sihl(, usc I he> pre-mixed curing salt
available at most butcher shops and
packing houses. rr curing salt isn't
available, try to get the "dairy fine"
grade or "three quartt'rs'' ground
salt. Pure salt has fewer chc>mical
impurities (espc>l'ially carbonates
4
and ma,ncsiurs) that may delay
penetration and give the> product a
biUcr taste>. If you wind up in a
pinch. then usc> rl'gular tahll' !alt.
Commtrcial smoJ ing housts ofttn
use a coarse> salt to spec>d up th<>
curing pnx<ss ( nxk salt). The ust of
sugar in all brining mixtures is to
reduce the hardening effect of the
salt. Brown sugar or molasses may
he substituted according to your
taste.
As mentioned earliN, there's a
drv cure that is rubbed into the meat
an d also. the> brine .oahi11g cure.
Each has its place in preparing
smoked products and you will find it
included where it's most popular in
the recipes that follow. The dry cure
can lw fastc>r although it may cause
the mc>at to shrink and have a saltier
favor. Usually, it's merely rubbed
on the ml'at and letting the meat
stand for the alloted time before
smoking. Rc>member to always ww;h
on the meal and let it air dry before
going on to smoking.
Brine curing before smoking al
lows less shrinkage, leaves the meat
a little moister and seems to retain
slightly more flavor than dry cure.
Be sure that you use a brine con
tainer that is made from glass, plas
tic or c>namel. Jn excellc>nl container
is the good ole 5 or 10 gallon stone
ware "crock" (also extremely efec
tive for home brew preparation).
The stoneware tends to absorb fewer
foreign favors into the contain<r
walls. Using a metal container (es
pecially aluminum) may often cause
the meat to discolor and pick up a
hitter metallic taste., all reacts with
aluminum. actually disintegrating it
into the> brine. You can see for your
self how this action works by taking
some aluminum foil and letting salt
stand on it ov<r night. The salt eats
right through the foil! In brine cur
ing. it's important to make> enough
of the solution to uhmerge the meat
entirely. A plat> with some sort of
weight can he used to keep the meat
completely und<>r the surface. Should
any portion protrude> from the mix
ture into thE opc>n air, chantes for
spoilage will become> c>xcellc>nt.
The amount of salt. sugar and
spices can he> ehangc>d to suit your
last<'. Wlwn I am in a hurry. I cut
my hrining t imp for smokf'd fish in
half by using I /2 part rock salt and
I 2
.
part euring salt instead of on<
whole part curing salt.
A prehrine solution may be pre
pared to leech out EXCESSive blood
and water from meat hy mixing 1/2
cup salt to one quart water and hold
ing the meal in it for about I /2 hour.
Then make> the rEgular solution for
brining two to eight hours. At the
end of the normal brining time, re
move the> meat and always rinse it
niT umlc>r cold running water and
lh<>n lc>t dry about an hour at room
fpmp<>ralure before placing in smok
<>r. You will he able to notice that a
tacky gla;.e forms on the outside of
the> meat. If the wa.h and dry part
is skippc>d, the mc>at will sweat, cre
ating a black condensation on the in
side> or your smok<>r that drips hack
on thE' meat lc>aving a sour taste. Jt
nl'v<>r hurls to ,t>ntly pat the> rinsed
niT mc>at with a dry pap<>r towel
he fore lh<' hour drying period is
started. The most important keys
In c>xp<>rt curing arc> 7'/11E and
AiOUNT.
PRESERVATION OF MEAT
IN THE FIELD
I think we> all have eome across
somc>nn< that ahsolut<>ly could not
stand the tastl' of vtnisnn. Most
claim that lhl' deN m<at they tried
was sour and had a funny flavor.
The> odds arc> good that musk gland
hairs got on the> mc>at that the per
son happenc>d to l'al or possibly one
of many otlwr things eould have
happ('llNI in t preparation of the
ganw to taint it. Naturally, c>very
mw's likt's and dislikt>s are diiTNent
hut. many ('X
I
lt'rts l'Cllllt>nd that
more> oftc>n than not. wild game
propt>rly fe> lei cl r<ssc>d, storc>d, eooled
and pnpared will provide> a mc>al ft
for a king, particularly deer mc>at.
Fic>lcl dr('ssing- and prc>sc>rvation of
g-ame is a vNy important point and
t lw fislwrwn haVl' t lw ha rdlst hat
Ill' to wage against spoilag-e> since
fislwric>s produds require morP lt>m
porary l'ar< in the fi<>ld. For l'X
amplt. what would a fislwrman do
wlwn lw mak<s a g-ood l
'
ateh in the
moring, doesn't plan to rt'turn to"
camp hl'fore late> aft<>rnoon and the>
sun is glaring clown? Wdl. lht lwst
protl'dion on hot clays or any timl'
you catch a fish is to at ll'ast cut th('
gills nut and hi<Pd it (chan it the>
rcst of the> way just as soon as you
g<>l a ehance). Be sure> to gc>l all the>
blood and intC>rnal workjn's removed
from the belly cavity. If it's going to
be a while before you can get your
cateh to a cooler or refrigerator, rub
the lwlly cavity with salt and cover
the fsh with wc>l burlap or leaves
and place in a shady spot. KEpt in
this way. the fsh should he alright
for a good 24 hours without icc (even
those huge> monsle>rs that always bite
on Luhr .Jt>nsc>n Lures). The com
mercial salmon trollers on the Pa
cifc Ocean make dressing their sal
mon a priority project after the fish
has bec>n landed. They drE'SS the sal
mon meticulously, cleaning the cav
ity bc>fore icing the fsh down and
placing in the hold. These salmon
have to stay fresh for as long as
seven days before hc>ading into port.
The smallest portion of blood or
membrane that is left in the cavity
is a prime spot for deterioration
to start. Micro-organisms require
warmth and moisture before they
can cause spoilage. The best temper
atures for these pesky little devils
to go to work is lwlwEen 70"F and
IO"F. Meat cutlers store> their fresh
meat at tcmp<>ralures ranging from
33" F to 40" F for maximum preser
vation. What I've been healing the
drum about is this ... "No matter
how select fish or game is to start
with, the way it is cared for will make
all the difference in the world how it
wjll finally taste on the table.
ADDING FUEL TO THE FIRE
t
. \ J
The smoke> flavor of your meat is
dc>pendenl on the> selc>ction of a good
wood to gc>n<>ratc the bc>st taste>. I'll
bet the> piorwvrs had some> diiT<>rc>nl
tasting mc>al whc>n tlwy servc>d up
thc>ir food smokc>d with "buffalo
chips."' Some of the> more popular
5
woods that can b used for fuel are
maple, apple, cherry, beech, old
driftwood, birch, oak, manzanita
roots, nut trees, grape vine trim
mings, sweet bay, green woo, river
mangrove, leaves, seaweed, corn
cobs, coconut husks and the best of
all . . . old fashioned kiln dried
Hickory Flavor. The hickory saw
dust is the very fnest smoker fuel
since it smolders evenly and slowly
and emits more smoke. In the old
"outhouse" type smokehouses, they
used damp or wet sawdust or green
wood to control the smoking ter
perature. One problem with wet saw
dust is when it dries out over the
coals it will burn, raising the tem
perature too high. In your Little
Chief electric smoker, there should
be no problem in smoking with the
pulverized Hickory Flavor since the
heating element remains at just the
right temperature, maintaining max
imum smoke production and pene
tration. The Little Chief stays at
approximately 150F to 170F in
side so you can allow a pan of Hick
ory Flavor to burn out (takes about
40 minutes) and still let the heat
inside the smoker gently work the
smoke into the meat without fear of
the meat burning. For example, if
you smoke jerky for eight hours and
prefer a moderate smoke favor, you
may want to use only two or three
pans of sawdust allowing the inside
heat to slowly remove the excess
moisture between pans of Hickory
Flavor. Chunks of hickory can be
added to the standard hickory favor
sawdust to produce a longer and
slower smoke. Place as many chunks
as can touch the bottom of the favor
pan topping of with pulverized
Hickory Flavor. Once the Hickory
Flavor begins to smolder it starts the
chunks going. Woods like, fr, pine,
hemlock or any resinous or ever
green wod fuel will give the food a
bitter coal tar or creosote oil flavor.
Our advise is to experiment with
known good smoking woods and mix
them with Hickory Flavor until you
come up with a smoking favor that
suits your fancy.
FREEZING AND THAWING FISH
Fresh fsh stored in air tight con
tainers will last three to four days in
a refrigerator. If the fsh are not
going to be used immediately, the
sooner they are cured or frozen, the
better. Freezing fsh can b done by
6
double wrapping thC'm in a mois
ture proof material, sealing them in
an air tight container, or freezing
them in water (glazing). If air
reaches any portion of the fsh in the
freezer, chances are the meat will
become "freez<'r burnt" (dehydra
tion and oxidation). Fish not prop
erly prepared for the freezer can't
he expected to keep very long.
Before freezing fresh fsh in water,
remove fns, head, tail, and double
check for any bruises. Cut fsh into
usable chunks. Make a solution of
one cup salt to every three quarts
water and dip the chunks briefly in
this saline solution. With a poly con
tainer or used milk carton, drop
large chunks in and surround com
pletely with water, allowing for ex
pansion of the frozen water. Sub
merged and frozen in water, fresh
fsh will keep from eight months to
one year. Actually. the best i nsu r
ance of a frst class freezing job on
fresh fsh is to pick up some "Freeze
Guard" at your favorite sport shop.
This Freeze-Guard is made for
freezing fsh and works like a mil
lion bucks!
To thaw frozen fresh fsh, plaCC'
in refrigerator at 37 F to 40F.
SLOW thawing of fresh fsh tends
to keep the flesh frm. Fish frozen
in an air-tight container should h
placed in a refrigerator at 37 F to
40 F for thawing. Fish that wa'
frozen in water, place under running
cold tap water to gradually thaw.
Fresh fsh that have been frozen
actually tend to make for better
smoked fsh since the freezing SC'ems
to open up the cells to accpt thC'
smoke better.
If in doubt as to whC'thN or not
thC meat is spoiled, press gently
down on the skin with your fnger,
if the flesh springs hack the meat
ought to be all right. If a dent re
mains, chances are it's a borderline
case and could be spoiled.
Refrigerated smoked fsh will last
about two weeks. Frozen smoked
fsh will keep a good year. Wrap in
usable sized packages.
Right away when smoked fsh is
mentioned, a lot of people think of
smoked salmon or herring. It's easy
to smoke fsh and there are all sorts
of diferent kinds of fsh that can be
prepared. To name a few, striped
bass, sturgeon, tuna, blues, smelt,
halibut, trout, cod, bass, lake trout,
and steelhead. Once the fsh have
been prepared for curing (see sec
tion on preparation of fsh for smok
ing), the real work is done. After
smoking hundreds of pounds of fsh
for demonstrations on smoking and
for our family, here's my favorite
recipe ... from the way friends dive
into the fsh smoked this way, I'd
say that it goes over in a big way.
"SURE-FIRE SMOKED FISH
.
!"
Mix these ingredients in a brine
container ...
For every I quart of water:
2 cups regular or brown sugar
I cup curing salt
I cup rock salt
The above amount is about right
for up to 10 pounds of fsh, for larger
quantities increase portions accord
ingly. Place fsh chunks skin side up
in brine. Submerge a large dinner
plate or plastic lid just below the
brine surface to insure no portion of
the meat pieces are protruding from
the brine into the air. Cure fsh in
brine solution for fve hours (six
hours for saltier flavor). When cur
ing time has elaped, rinse each
piece, rubbing meat gently until the
slippery feeling from the brine solu
tion is rinsed off. On a spread out
towel, place fsh skin side down and
pal excess moisture away with paper
towels. Allow fsh to air dry for 60
minutes (now is a good time to plug
in smoker for pre-heating). you'll
know when air drying step is com
pleted because fsh gets a tacky glaze
on the outside. Smoker should he
adequately preheated so fsh will
bgin curing immediately when put
in smoker.
With the air drying completed,
fish is ready to he put on smoker
racks. Should additional seasoning
such as garlic, onion, maple flavor-
FOllOW THESE EASY STEPS
FOR FILETING YOUR FISH
7
8
ing, or brown sugar (1(iVI'S rich
favor) be desired. now's the timl to
ruh it in. Arrange the ml'at on the
smoker racks skin side down so that
the pieces are not touching each
other (lets the smokl surround meat
bettl'r). Put the thickest chunks on
the bottom rack and the thinner
pieces on the top rack since the bot
tom ones t
_
end to complete smoking
fastN. It rs not necessary to turn
the fsh once they are placed on the
racks.
HOWTO USE
YOUR LITTlE CHIEF
This smoker can be operated in a
patio. open carport, freplace, shed
or other place where air currents
are not too strong but yet will draw
smoke away. The smoker can be op
erated on asphalt tile, wooden floors,
and rubber tile without fear of heat
damage. It is a good idea to put
paper towels, aluminum foil or news
paper under the smoker to protect
the foor against any possible juice
leakage. DO NOT operate the elec
tric smoker on an excessively long
line or cord since the lowerld volt
age to the heating element may not
produce the proper temperaturl.
Since a good deal of smoking is
done outdoors, the wind and t'mper
ature will have considerabl' IITect
on the total required smoking time.
For example, fsh will smokl' faster
when it's 75 degriI'S outside than
whln it's near fre(zinl. For a "rule
of-thumb," when the temperature is
below 50 dl'grles. the smokN should
hi used in its original carton (DO
NOT THROW ORIGINAL CAR
TON AWAY). The carton insulates
and maintains the proper internal
tempNature for cold weather smok
ing. If you havl lost your original
9
carton, merely drop Luhr Jnsen &
Sons a request and they w1ll send
you a replacement carton for your
!;moker at no charge.
Much confusion seems to exist in
regards to how often the favor pan
should be reflled with sawdust. It
takes about 45 minutes for a pan of
hickory favor to exhaust itself (un
less chunks of hickory are added).
Meat can reach a saturation point
with smoke, accepting only so much
Fmoke at so fast of a rate. Three to
four pans of sawdust will usually
complete smoking of fsh ve

y ni
.
ctIY.
so instead of constantly mamtammg
a dense smoke, we suggest merely
Jetting the sawdust burn itself out
and reflling the pan every 1 V2 hours
to two hours. The heat removes
moisture and then impregnates
smoke flavor evenly. Some smoking
recipes will suggest that the smok
ing fuel be dampened . . . DO NOT
dampen pulverized hickory favor as
moisture will be transferred to meat
and the object is to remove the
moisture.
Once the meat is on the racks and
actual smoking has begun. the
smoker should lOT he unplugged
or allowed to cool until alloted time
is completed. ll is important to
maintain a steady and constant tem
perature.
After fsh has been in the smoker
for about six hours, bgin checking
for doneness every half hour. There
are some fairly good indications you
can u. e to tell you when the fsh is
ready to remove from the smoker.
The meat will bcome grayish pale
and then as it approaches comple
tion, it begins to darken and get
frmer. When it is close to being fn
ished the outside has a bronze glazed
appearance that's similar to the out
side of a roast turkey. Since the
meat color is different with each
species of fsh, you can't rely on
10
color alone. Gently break a couple
of pieces open, checking to see that
they are done in the center (the
meat should easily fake apart). To
wards the end, the thinner chunks
are often done before the thick ones
and these should b removed.
When moked fsh is taken from
the smoker, let it chill at room tem
perature for one-half hour, then re
frigerate in air tight containers to
chill for one to two hours before
serving. While the smoked fsh is
still warm, the outside appearance
can be spruced up by brushing it
with melted butter, vegetable oil,
corn oil, soya oil, or cottonseed oil.
Don't count on your home-smoked
fsh to be a vivid red like what you
see ofered at the local meat market,
because much of the commercially
smoked fsh is artifcially dyed red
dish orange for consumer sales ap
peal. The reddish color (kippered)
that is natural to Chinook and Sock
eye salmon seems to h what the
ultimate goal is for the fnished
smoked fsh. no matter what the
species. Most of the time, smoked
cod, halibut, herring, bass, etc., is
colored. If you wish to color your
own smoked fsh pick up some red
and orange food dye, prepare a solu
tion ( l ounce red, l ounce orange
per two gallons of water) and dip
fsh in the solution for approximate
ly one-half minute after rinsing of
the brine.

For favor variation in smoked
fsh. spices are often added di
rectly to the brine. For a more
pronounced taste, the spice can he
rubbd into the meat after removal
from brine and washing (just prior
to air drying). A little experiment
ing may be in order to develop the
exact favor cure you like bst.
White Pepper All Spice
Onion Salt Ginger
Garlic Lemon Juice
Molasses Dill
Honey Mace
Bay Leaves Brown Sugar
Maple Flavoring Taha;;co Sauce
Soy Sauce
If my "Sure-Fire Smoked Fish"
recipe doesn't do anything for you
then here's what most hooks will
recommend as a basic to work up
your own cure with .. .
Standard Seafood Brine
For every 1 Quart of Water
s; Cup Sugar
: Cup Curing Salt
l Ounce Pepper
DRY CURING FISH
Preparing seafood products by
means of the dry cure method is
nothing more than basically leaving
the water out of the brine process.
Clean. cut and ready the fsh as you
would for brining method, except
you rub in the cure instead of soak
ing it in, pieces thicker than one
inch should be scoured with a knife
for maximum penetration.
Standard Seafood Dry Cure
2 Cups Brown Sugar
4 Cups Curing Salt (2 cups rock
salt and 2 cups curing salt may
be substituted)
After rubbing dry cure mixture into
meat thoroughly, put each piece
skin side down stacking one on top
of the other in large deep bowl or
plastic container. With a dinner
plate or plastic lid that has about
five pound of weight exerted on top,
cure meat at room temperature for
four hours. Drain away accumulated
liquids. remove meat from howl and
rinse each piece thoroughly under
running cold tap water before ar
ranging skin side down on a towel.
Dry excess water from mrat with a
paper towel, begin preheating the
smoker. and add additional !cason
ing. Meat should air dry for 60 min
utes at which time a tacky glaze
should have formed on the outside
of the fish. Fish is now ready to
begin smoking. (See "How to Use
LHtloCh
SMOKIN' CRAYFISH,
PRAWNS AND SHRIMP
If uncooked, peel and pre-cook
meat in bouillon four to fvt min
utes. Place meat in standard fsh
brine for two hours. rinse under tap
water. arrange on paper towel, dry
ing lxcess moisturP with towels.
Allow to air dry. Srt either an oiled
screen or cheese cloth on smoker
racks and arrange shrimp so they
are not touching. Smoke for l'h
hours or the time it takes to exhaust
two favor pans of hickory sawdust.
SMOKED OYSTERS
If oysters are still in their shell,
sc
.
rub shells under running water
w1th a brush. Normally oysters are
huckd either one of two ways. By
msertmg a strong knife btween the
sh
.
ells, slicing the muscle (this is
tr1cky to master and should h done
carefully with gloves on so as not to
cut hands) or the oysters can be
opened by steaming in a kettle with
about an inch or water in the hot
tom. Turn up the heat and the oys
te should pop open in fve to six
mmutes.
To frm up oysters. afllr removal
from shell, they should be blanched.
efore blanchin
.
g, cut larger oysters
mto smaller p1eces. Blanching is
easy, put the oysters in a metal
strainer and dip them into boiling
water until the edges curl (usually
taes aut two to three minutes).
Rmse w1th cool tap water.
Place oysters in standard fsh hrinl'
for 40 minutes. Rlmove from brine
and air dry 45 minutes. Put oystl'rs
on an oiled screln or cheese cloth in
the smoker and smokl them 50 to 75
minutes. You can tell when the oys
ters are about done. because their
edges look dri<>d out. If in doubt.
remove one and taste it. Be careful
not to overcook oystNS as they'll lw
tougher than H - - -.
SMOKED CLAMS
Clams are opened by st<>amin in
a kettle (see smoked oysters). Shak1
clam meat from shell. split 1wck and
cut out stomach with scissors. wash
clam in cold water, picking out any
noticeable sand particles from meat.
Cure meats in standard fsh hrinl'
for 20 to 30 minutes.'l'akl' from brine
and allow to air dry for 40 minutes.
Place on oill'd scrNn in >mokPr and
smoke for two to 2Y hours.
SMOKEY SMELT
Thesl are delicious and will com<>
out best if prepared freshly taught.
Dress smelt hy rl'moving heads and
guts with a pair of scissors. Place in
standard fsh brine for llh hours.
II
Remove from brin(, air dry for 45
minutes, and arrange in preheated
smoker. Smoking lime for smelt is
three lo four hours.
SMOKED HERRING
OR ANCHOVIES
Only fresh anchovies should lw
used. With a pair of scissors. remove
head and guts. Large anchovies or
herring can be filleted by splitting
down the back with a sharp knife,
making two halves. Prepare a stand
ard fish brine with dcsired spices.
cure fish in brine 30 lo 45 minutes.
Remove from brine, rinse under
running cold lap wal(r, preheat
smoker, and air dry for 60 minutes.
Smoke herring or anchovies two to
three hours.
For saltier and ch('wier smoked
herring or anchovies, usc lhE "Sure
Fire Smoked Fish" recipe. Standard
dry cur( may also he used alloting a
six lo eight hour curing period.
SMOKED SEAFOOD
"QUICKIES" FOR
EVERYDAY COOKIN'
EZ Smoked Fish Filets
I pound fish fllets
V teaspoon paj>rika
2 tabl(spoons butter
1/1 slic(d onion rings
I teaspoon Wore<>sl<>rshire sauc<'
((mon juicc
Place fllcL in grcas<>d shallow bak
ing "dish (haking dish should h('
pyr('x and also ft into Lillie Chid
Smoker easily). Sprinkle with
lcmon, Worceslcrshirc sauce. sail.
pepper and paprika. Place in prc
heqled smoker for I 'h hours (about
lh<' timc it lakcs for two pans of
hickory favor lo burn). Remove
from smokcr. place uncovercd in
oven prcheated to 350 degrees. Bak('
for 20 minul<>s.
SMOKED SALMON OR
TUNA SPREAD
For sandwiches that are a real
treat, drain liquid from canned sal
mon or eannccl tuna, place in greased
baking dish that will fit casily into
smoker. Flake fsh with fork, spread
ing out over thc dish. Place in pre-
11Caled smokcr and smoke for one
hour (time it takes for one pan of
Hickory Flavor to cxhaust itself).
Removc from smoker, allow to cool
12
and prepare your favorite sandwich
spread with smoked flavor<>d fsh.
WOW!!!!!
JIFFY SMOKED FISH PATTIES
2 cups flaked fsh (eanned or
leftover)
2 beaten eggs
l cup bread crumbs or craekcrs
I tablespoon minccd onion
Dash pepper and salt
Placc fh in greased baking dish
that will fit easily into Little Chief
Smoker. Separatc fish evcnly over
the bottom with a fork and put un
covered in smoker for one hour.
Allow to cool and combine fish with
rest of ingredients. Mix eomplctely.
mold into ;;attics and fry in hot bul
ler or haeon grease until golden
brown. Thcsc will also go ovcr great
on toast with whitc sauec or make
up a smoked fishburger with all thc
trimmings!
As you can scc. thc Little Chief
Smoker is a hig hclp to thc eook that
wants to tur out a mcal that's an
extra treat. Usc somP imagination
and goodies likP the following can
he whipped up, mokpd Clam Dip,
Smoked Shrimp or Tuna Casserole.
Smok<'d Broilcd LohstPr. FrPnch
FriPd Smokcd Shrimp, Smoked
Crah and Chc<'SP Sandwich<'s arP
just a few of many SPafood dishPs
that will delight pveryonP at thc
lahlP.
HICKORY
.
SMOKED: Chicken,
Pheasant, Duck, Grouse,
Quail, Ptarmigan
The flavor of smokpd ehickPn takPs
a hack seal to nom. rrs important
that your SPieetion hP only "GradP
A" fryprs or roast('rS. Tlw frPshPr
thc hcltcr. Chicken can pasily he
favur smoi. Pd whoiP, halvt>d, or cut
111 pilccs. If ehiekPn is froz<>n. thaw
1n refrigcrator complctply. Prepare
the following brine in stoneware
crock or non-aluminum container.
For every 2 quarts of water:
1/2 cup hrown sugar
I cup curing salt
4 tablespoons black pepppr
I tablespoon onion powder
I hay leaf
l1 cup lemon juice
y, teaspoon mapll' navoring
After mixing brine thoroughly.
immerse chicken using weighted
plate or lid to insure no portion of
the meat protrudes from the brine
surface. Let chicken cure one hour
per pound. When brining period is
complete, remove. rinse under cold
tap water. wipe away excess mois
ture, and allow to air dry for one
hour. A whole hird should be sus
pended from built-in meat har of the
smoker rack (see Illustrations # !.
.. , .. ) . Cut-up chickcn pieces should
he placed on smoker racks. out of
the smoker. for air drying. Preheat
smoker while allowing chicken to air
dry for 6 minutes. Be/ore placing
the chic/len in the smoher. rub the
following mixture into the meat:
1h cup brown sugar
I tablespoon onion or
garlic powder
4 tablespoons black pepper
Put chickPn in smoker, if hotlom
rack is not being used. fabricate a
drip pan from aluminum foil to lay
on bottom rack. Smohe I Y hours
per pound.
Even though it takcs only 45 min
utes for a pan of hickory flavor saw
dust to exhaust itself. it's not nec
Pssary to dump thP ashes and refill
flavor pan pvery 45 minutPS. Refll
flavor pan only four times during
entire smoking uf (
'
hicken (lw sure
and r<ad section "Adding Fuel to
the Fire" about thc usc of "chunks"
with hickory flavor).
Brush the outsidP of m<'at "ith
butter every llh hours. Othcr s; ..
may be addcd to bullcr for Pnnch
ing favor of thP chickPn. sauc , 1'"'
t<>riyaki saucc, harlwcuP sauce, or
beer.
.
Your ch1ckcn should cook eom
pletely in the Little Chief Smoker
hut, to hc sure of don!'ness. use the
old reliable joint tcst. M<>rcly twist
the leg hone gently. if it movps freely
in the socket joint the bird is ready

to eat. If for some reason the chicken
didn't cook completely (may hap
pen during cold wpather), preheat
oven to 30 degrees and finish of in
oven, being careful not to over-cok.
One thing that's great about
smoked chicken is you can eat what
you want and freeze the rest for up
to seven months. Take what's left.
individually wrap pieces in plastic
bags or foil for freezing, or chicken
can be flaked from bone and then
frozen. Whl'n it's thawed, smoked
chicken makes dPiicious sandwiches,
soup, salads, snacks and makes a big
hit on a fshing trip.
FLAVOR SMOKED:
Turkey, Goose
Turkey is one meat that is made
to be smoked, the flavor's superb and
when done, it turns a scrumptious
golden bronze. A 10 to 15 pound
turkey fts very nicely in the Little
Chief Smoker. Whether you prefer
fryers, young hens, roasters, or
young toms, purchase the freshest
"Grade A" bird you can gel. If the
turkey is frozen, complctPly thaw
before placing in turkey brine (for
thawing instructions, sec turkey
label).
SMOKED TURKEY BRINE
For each four quarts of water ...
l1h cups curing salt
'h cup brown sugar
3 cups cider
1h teaspoon ginger
4 tablespoons black pepper
'h cup lemon juice
'2 ounce maple favoring
Thoroughly mix all above ingredi
ents in a non-aluminum container
that is large enough to completely
submerge the hi rd. Sinwoer ot(r me
dium heal five minutes for pound.
Remove bird from brine and allow
to air dry for at least one hour, begin
preheating smoker. Rub skin with a
modest amount of brown sugar. us
pend the whole-ird from meat bar
on smoker rack after removing grills
from rack (sec illustrations :.. , . . ,
. ) . Leave bottom raek in smoker
and fabricate a drip pan out of
aluminum foil. Smoh(' one hour per
pound. basting with melted butter
every 11/2 hours. Refill flavor pan
with hickory flavor PV<ry thrN
hours (spe section "Fuel for the
Fire'' ahout USP of chunks with
hickory favor).
\
Remove turkey from smoker and
place in roasting oven preheated to
300 degrees. The turkey should have
a rich golden brown color and the
leg joint will move freely and easily
in the soket when done. Turkey
smoked in the above manner will
keep about the same as a normal
roasted turkey. To freeze, remove
meat from bnes with sharp knife,
freezing in individual useable sized
packages. Keeps up to seven months
frozen . . . that is if there is any left!
JIFFY SMOKED TURKEY
OR CHICKEN
Place pre-cooked turkey or chicken
in open greased baking dish that will
ft in smoker and smoke for one
hour. Remove from smoker and
serve. Makes lip smackin' salads
sandwiches, gravy, casseroles . . .
'
OLD FASHION
The mountain men that relied on
jerky as an everyday foo would
never have thought that today jerky
would bring over $10.00 per pound
in the groery store. The long-last
ing munchin' flavor of jerky is still
as popular as it ever was. Whether
it's on a fshing or hunting trip,
skiing at the mountain, or watchin
'
a good TV show, we never seem to
b able to get enough smoked jerky.
You can't buy venison or bufalo
meat but. it's easy to make mouth
waterin' beef jerky at home. The fol
lowing is an excellent recipe for not
only beef but, elk, moose bear, deer,
etc.
There's one thing about jerky, the
poorer the cut of meat, the better
,he jerky is. No matter what grade
of meat you use, the taste will be the
same but, the texture will be dif
ferent. We've found that flank or
round steak is dandy jerky meat.
To prepare jerky for smoking, it
must be sliced with the grain. not
against the grain as meat is nor
mally cut. Before beginning, make
sure that the knife is very sharp.
Trim ofl all fat! Fat will spoil giving
14
a rancid tast to the jerky. Slice the
meat approximately one-half inch
thick, four inches wide and six to 1 2
inches long. (I've got my butcher
talked into cutting mine on his meat
slicer. You can partially freeze the
meat and it is often easier to cut.
Prepare the following brine for
jerky . . .
Jerky Brine
For every two quarts of water:
I cup curing salt
1h cup sugar
4 tablespoons black pepper
* I teaspoon liquid garlic
optional
Using a non-aluminum container.
place strips of cut meat in brine
solution so that they are completely
submerged. If they appear crowded,
repeat the above brine mixture. A
plastic lid or dinner plate placed on
the surface will aid in holding down
the meat strips. Cure meat in brine
for eight to 10 hours.
When brining time has elapsed,
remove meat strips and wash each
piece thoroughly under cold running
tap water. With paper or cloth
towels, remove excess water and let
air dry completely for 6 mi nutes.
Once air drying process is complete
rub in any seasoning of your choice:
Some popular ones are onion salt
garlic salt and pepper. Place meat
strips in preheated smoker.
Smoke meat nine to 1 2 hours, re
flling the hickory flavor pan every
2' hours (see section "Adding Fuel
to the Fire" about use of "chunks"
with hickory flavor) . You'll know
when jerky is done, it will become
stilT like a twist of rope. For a quick
check for doneness, break open a
stick and check the center. Remove
from the smoker and cool. Jerky
sh_ould be kept refrigerated. Jerky
sttcks can b cut relatively easily by
clipping with a pair of scissors.
You can also make jerky from
lamb brisket, and even turkey. Slice
the turkey up, follow the above rec
ipe and before ye know it . . . "TUR
KEY JERKY!
HICKORY GLAZED HAM
The following recipe adds a smoky
flavor to a precooked ham that no
commercial meat processing plant
could aford to produce. Remove any
outside skin and score ham fat with
a sharp knife one-fourth inch deep,
making diamonds by cutting criss
cross parallel lines. Preheat smoker
rub the outside of the ham with thi
mixture.
1 CJP brown sugar
1 cup curing salt
spike with cloves-ptional
Remove the two top racks from
the Little Chief Smoker and place
ham on bottom rack. Smoke four
hurs, reflling flavor pan every 8
mmutes. At the end of the third
hour of smoking, brush ham with a
solution consisting of one-half tea
spoon diluted in one-fourth cup
water. When smoking time has
elapsed, remove and cool. Ham
should be wrapped and refrigerated,
preparing with favorite precooked
ham recipes.
JIFFY HICKORY FLAVOR PORK
For old fashioned hickory favor
in a hurry, place any of these cuts
in a Little Chief Smoker until one
half pan of Hickory Flavor is ex
hausted (about 25 minutes) . Re
move from smoker, allow to cool and
prepare with your favorite recipes.
Mmmmmmmmm!
BACON

PORK ROAST

CANADIAN BACON
r?Si s z
PARERIBS
PORK CHOPS
PORK HOCKS
The electric Little Chief Smoker
opens up a brand new family menu
for such dishes as smoked pork
chops and sauerkraut smoked ham
with scalloped potatos, smoked bar
becued spareribs, or smoky pork
roast.
Preheat smoker. Prepare your
favorite pork and ban casserole in
a pyrex container that will ft easily
into the Little Chief Smoker. Smoke
beans for three hours, stir ocasion
ally, reflling hickory favor every
6 mi nutes. Remove from smoker
and bake covered in preheated 350
degree oven for one hour.
SMOKEY HICKORY CHEESE
Cheese can't be bought with the
smoky favor that can b added with
this quick smoking method.
Jack or swiss cheese seems to
work best. Usc baking cup that
cheese can mold into without spill
ing over. Smoke cheese for 1 '/2
hours. placing cup on middle grill
of smoker. Refll favor pan with
Hickory Flavor every 45 mi nutes.
Allow to cool after removing from
smoker and refrigerate. Once chilled
shake from mold and serve. Keep
refrigerated.

Other Handy Booklets

published by
LUHR JENSEN AND SONS, INC.
Ho Hver. Orgon ! )11
Nitty Gritty of Salmon Fishing
Nitty Gritty of Steel head Fishing
Nitty Gritty of Trout Fishing
15