Using a true smokehouse such as a Little Chief or Big Chief electric smoker is the ONLY way you can produce fully-cured, smoked meats such as jerky and fish. Your smokehouse will allow you to make traditional, fully-cured meats, add smoke flavorings to any food or make your own high-quality sausage . . . three very different processes. A smokehouse is quite versatile, so don't be afraid to experiment with it. The delicate smoke flavors of the Chips 'n Chunks fuels will add zest to many of your favorite dishes. The aroma of the wood smoke permeates the meat or other food with a distinct, delicate flavor, adding mouth-watering tastes that generally aren't available in grocery store or even expensive delicatessen products.
The brine solution cures and facilitates the infusion of smoke flavoring into the food, the sugar counteracts the natural bitterness of the salt and the water is simply the carrier. Select a glass, crockery, stainless steel or plastic container (don't use aluminum which, in conjunction with the brine, can taint the meat) large enough to allow the brine solution to completely cover the food.
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