I LOVE smoked meat! Sadly, my heart/body cannot handle more than 2,000mg of sodium a day. This makes for some interesting recipes.
We bought a Master Forge smoker last Spring and it has been busy! While most of my '[font=Helvetica, Arial, sans-serif]experiments' have been simply amazing, there are a number of 'recipes I would never do again. But such is the way of the creative/inventive brain.[/font]
[font=Helvetica, Arial, sans-serif]I've made lots of beef and turkey jerky in a number of flavors, though the turkey was a tad dry. I even had a go at pork jerky, but prefer the beef for its texture.[/font]
[font=Helvetica, Arial, sans-serif]My fav meat to smoke is chicken breasts smothered in Grey Poupon mustard, 225 degree smoker using hickory and apple chips, and use my Maverick digital thermometer to ensure they are cooked perfectly. Served with roasted sweet potato or golden yam, in a word, ....YUMMMM!!!![/font]
My fav fish is definitely Indian candy made of fresh Sockeye, Coho or King salmon, marinated for 2-3 days, dried for a day, then slow smoked with apple and alder.
[font=Helvetica, Arial, sans-serif]I would enjoy hearing from others local to me, particularly those in low sodium lifestyles, in the hope of sharing our efforts. I live in Port Angeles, WA.[/font]
We bought a Master Forge smoker last Spring and it has been busy! While most of my '[font=Helvetica, Arial, sans-serif]experiments' have been simply amazing, there are a number of 'recipes I would never do again. But such is the way of the creative/inventive brain.[/font]
[font=Helvetica, Arial, sans-serif]I've made lots of beef and turkey jerky in a number of flavors, though the turkey was a tad dry. I even had a go at pork jerky, but prefer the beef for its texture.[/font]
[font=Helvetica, Arial, sans-serif]My fav meat to smoke is chicken breasts smothered in Grey Poupon mustard, 225 degree smoker using hickory and apple chips, and use my Maverick digital thermometer to ensure they are cooked perfectly. Served with roasted sweet potato or golden yam, in a word, ....YUMMMM!!!![/font]
My fav fish is definitely Indian candy made of fresh Sockeye, Coho or King salmon, marinated for 2-3 days, dried for a day, then slow smoked with apple and alder.
[font=Helvetica, Arial, sans-serif]I would enjoy hearing from others local to me, particularly those in low sodium lifestyles, in the hope of sharing our efforts. I live in Port Angeles, WA.[/font]
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