>I recently acquired a home electric smoker. Would anyone have recipes
>for smoking meat or fish ?

A couple of years ago, I made four of these for a Christmas party. I
couldn't slice them fast enough--they were gone before I got could
put away the carving knife!

Smoked Turkey Breast
(from Fancy Pantry by Helen Witty)

1 turkey breast
Brine
1 quart water
1/4 cup non-iodized table salt, or 1/3 cup coarse (kosher) salt
3 Tbsp dark brown sugar
1/8 tsp. white pepper
1/2 medium bay leaf, crumbled

Multiply the brine recipe as needed to make enough to completely
submerge the turkey breast. Stir until salt and sugar are dissolved.
Put the turkey breast in a large Ziploc bag, fill with brine,
squeeze out all the air and seal; or put turkey breast in a large
bowl, put a small plate on top to hold it under, and fill bowl with
brine. Refrigerate for 24 to 48 hours.

Remove turkey from brine, rinse, and dry. Rub lightly with cooking
oil. Slow-cook in a smoke-cooker or covered barbecue, using the
indirect heat method and adding water-soaked smoke chips from time to
time. Place a meat thermometer in the thickest part of the breast
and cook until it reaches 165 to 170 degrees. If skin looks dry at
any point, brush with a little more oil.

For best flavor and appearance, cool to room temperature, slice, and
serve at once. Turkey can also be wrapped tightly and refrigerated;
return to room temperature before serving.

--
MaryMc


Visit my Cooking Stuff page...
<http://www.casagordita.com/cooking.htm>
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