A-MAZE-N PRODUCTS 6" SMOKER TUBE Buku Petunjuk - Halaman 11

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PoUlTRY/FisH BRinE

BRInE is a solution of salt and water and is commonly used to preserve foods.

Ingredients

2 Gallons of Cold Water

1 cup Kosher Salt

1 cup Brown Sugar

Directions

Pour Cold Water into a plastic or stainless container. Mix ¾ cup of the Kosher

Salt and 1 cup Sugar thoroughly in the water.

Place a raw egg into the brine. Add remaining salt until raw egg floats to

the surface.

Brine overnight.

Optional:

1 Tbsp garlic powder

1 Tbsp onion powder

1 Tbsp Cajun spice (Louisiana Cajun seasoning)

Sliced lemons or oranges

My wife Rhonda found some small Mason jars at a local dollar store. We fill

the jars up with smoked salt and give them away for gifts.

Fill your A-MAZE-N SMOKER MAZE or TUBE with bbq pellets and light per

the instructions. I prefer using Apple pellets for cold smoking, but you can

use your favorite flavor wood.

Place burning A-MAZE-N-SMOKER in your grill or smoker. We're cold

smoking the salt and spices, so no heat is used. We're just using your grill or

smoker as a cabinet.

Spread Kosher or sea salt evenly onto a shallow pan and place the pan in

your smoker or grill.

Intake and exhaust vents should be wide open.

If necessary, crack the door of your smoker or cover to your grill for better air

flow in & out.

Every 30 minutes or so, give the pan a "Shake" to mix up the salt or spices.

I usually smoke salt for 3-4 hours, or until the salt takes on an amber color.

Spices can take on smoke differently, so start with 2 hours of smoke .

Store your smoked salt and spices in an airtight container.

Try smoked paprika, dried garlic and dried onion.

Notes For Your A-MAZE-N

SMOKER