Humpies in the Smoker

[Hunterman]

The first batch of humpies are in the smoker  In about 3 more minutes my neighbor should be calling to tell me she see smoke  In about 12 hours I'll have some good eats  for football season 

Hunterman(Tony)

[Ripper]

 

[The100Road]

yup. Im going to be trying the humoy smoking for the first time this saturday!

[Gobble Doc]

Well, it took me some time but finally got some humpies smoked up. 

[Smossy]

The first batch of humpies are in the smoker  In about 3 more minutes my neighbor should be calling to tell me she see smoke  In about 12 hours I'll have some good eats  for football season 

Hunterman(Tony)

First batch?

[Becky]

  best way to eat em.

[Smossy]

Here's a good recipe that I modified from Thefisherman83's recipe he posted awhile ago.
It came out amazing.

Wet Brine as follows:
4 cups white wine (Whole bottle of pinot grecio)
8 cups apple juice
2 cup dark brown sugar
6 garlic cloves Minced
5 Habanero peppers Minced
3 dark green Jalapeno Minced
2 tbsp. ground black pepper
1/2 cup Johnny's seafood Seasoning 
1 cup non iodized salt
1/2 cup old bay
1/4 cup garlic salt

Applewood Chips


Has just enough kick to taste, But not enough for even your most sensitive person to eat.

[Marcoramius]

This recipe looks amazing...I must try it. I have been making batches of salmon jerky of late myself with all of the humpies I have been catching using a dehydrator and they are getting better each time as I tweak the recipe a little here and there.

[Smokepole]

Nice looking recipe, Smossy.  Not sure I want to feed it to my woman if she's gonna shrivel up like "Smossy's Girl" did.  Are you sure you didn't put in too much salt or smoke it too long?   

[h2ofowlr]

Which smoker were you using and how long did brine and smoke them for?

[Smossy]

Nice looking recipe, Smossy.  Not sure I want to feed it to my woman if she's gonna shrivel up like "Smossy's Girl" did.  Are you sure you didn't put in too much salt or smoke it too long?   

Haha.

Which smoker were you using and how long did brine and smoke them for?

Using a Big Chief. Hard to really regulate a temp, If You have a better smoker and can with yours - Id say lower temp works better. I brine for atleast 12 hours, Usually overnight.
Then smoke for about 4-6 hours. What we like to do is get it alittle on the dryer side, then while its still warm. Place it into ziplock bags and refrigerate them. It will condinsate and re-moisten the meat.

[Becky]

Nice looking recipe, Smossy.  Not sure I want to feed it to my woman if she's gonna shrivel up like "Smossy's Girl" did.  Are you sure you didn't put in too much salt or smoke it too long?   

  

[Hunterman]

I hate to say this,, but mine turned out like jerky  I smoked them WAY TOO long. My own STUPID fault I had my head were it shouldn't be. My next batch will be done right 

Hunterman(Tony)

[Thefisherman83]

I hate to say this,, but mine turned out like jerky  I smoked them WAY TOO long. My own STUPID fault I had my head were it shouldn't be. My next batch will be done right 

Hunterman(Tony)

I cringed a little when you said 12 hours lol. 8 would be the max I would go on pinks. 140-160 degrees.

[Hunterman]

I'm use to my old Little Chief smoker. The Big Chief is way hotter    I forgot 

Hunterman(Tony)