Recent content by tarragonchicken

tried this method and it is a BIG hit I skipped the maple syrup but great method to hold moisture good job

sorry late, next time

1/4 cup salt 1/4 cup brown sugar crushed red pepper or black pepper or both if no salt soy sauce works 1 quart of water

looks fantastic. My future son in law is in North Dakota with lots of pike in freezer. This will be perfect

I use ginger juice in my recipes. I think it makes a huge difference. This is a Hawaiian recipe , give it a try

I smoked it for a short time, not dried, in large pieces then sliced it.     It was extremely moist and I guess the flavor of deer, marinade, smoke made it outstanding.

My friend gave me some deer from Molikai. I decided to make it pipikaula style. WOW!!!! It is by far the best meat I have ever tasted. Everyone I gave samples to could not get enough. Insanely great

I do a wet brine and smoke. I use a base of 1/1/1. That is 1 cup sugar 1 cup salt ( table) to 1 gallon of water. I use small amount of black pepper, 1/8 cup of granulated garlic,1/4 cup of capers, 2 table spoons of crushed red pepper. Brine for 4-6 hours room temperature or 10-12 hours in...

This is pipikaula. It is not my recipe, but I am going to try it. I have searched for years and this is the closet that I have seen. This recipe is what lead me to this site. It is here somewhere.

This is an alternate smoking plan if you don't have a smoker per say. The brine is same either way. I have 2 smokers 1 is wood only, 1 is propane assist. I also use my Weber grill for smoking also. You can do indirect with a regular charcoal grill also. you can use imagination. All you need is...

this is a guide line I have used for many years. There are other ways of course, but this is where I started and slowly built on it. Never had anyone say they did not like it. Enjoy.

this is one I have been trying to master. You seem to have successfully done it. I can't wait to try it. Have you tried pipikaula? Hawaiian style.

We have all kinds of flavors of spam here. I like the garlic spam musubi. Here is pict of new smoker I made. I can smoke 70# of chicken thighs approx 130 pieces in about 4 hours. Keiwe and hickory wood is great flavor. Kabobs are on the stove but done in my old smoker. 75 pieces. My recipes are...

this is the smoker I just built. I have been smoking for 25 years+. My first one was a gym locker. Lots of good food came out of that. My first one I made works great but takes a lot of attention. This new one can do 130 large chicken thighs/ 70# in 4 hours

Aloha, new to site I see some cool stuff. I have been smoking meat for over 25 years. I say the only thing better than meat is more meat. If you want to top that just add more meat. It is not cooking it is art. I will have to read rules about recipes and post. I have made 2 of my own smokers...