Author Topic: Humpies in the Smoker (Read 7584 times)

Hunterman · « **on:** August 22, 2013, 09:46:20 AM »

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 · « **Reply #1 on:** August 22, 2013, 12:14:32 PM »

The100Road · « **Reply #2 on:** August 22, 2013, 02:18:06 PM »

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

Gobble Doc · « **Reply #3 on:** September 02, 2013, 10:10:18 PM »

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

Smossy · « **Reply #4 on:** September 02, 2013, 10:18:53 PM »

Quote from: Hunterman on August 22, 2013, 09:46:20 AM

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 · « **Reply #5 on:** September 02, 2013, 10:19:24 PM »

best way to eat em.

Smossy · « **Reply #6 on:** September 02, 2013, 10:20:59 PM »

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 · « **Reply #7 on:** September 02, 2013, 10:49:18 PM »

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 · « **Reply #8 on:** September 03, 2013, 08:41:00 AM »

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 · « **Reply #9 on:** September 03, 2013, 08:54:38 AM »

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

Smossy · « **Reply #10 on:** September 03, 2013, 11:40:43 AM »

Quote from: Smokepole on September 03, 2013, 08:41:00 AM

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.

Quote from: h2ofowlr on September 03, 2013, 08:54:38 AM

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 · « **Reply #11 on:** September 03, 2013, 12:13:53 PM »

Quote from: Smokepole on September 03, 2013, 08:41:00 AM

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 · « **Reply #12 on:** September 03, 2013, 12:21:38 PM »

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 · « **Reply #13 on:** September 03, 2013, 01:03:29 PM »

Quote from: Hunterman on September 03, 2013, 12:21:38 PM

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 · « **Reply #14 on:** September 03, 2013, 02:08:11 PM »

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

I forgot

Hunterman(Tony)

Smossy · « **Reply #15 on:** September 03, 2013, 02:13:03 PM »

Quote from: Hunterman on September 03, 2013, 02:08:11 PM

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

Hunterman(Tony)

Yeah i use a big chief. I usually do about 4-5 hours on pinks. Comes out how i like it. Crisp on the outside. Meaty but slightly dry on the inside "and i do mean slightly dry" and then into the fridge for 12 hours in ziplock bags. Perfect texture for my liking.

Hunterman · « **Reply #16 on:** September 03, 2013, 02:38:36 PM »

You going down to the river tomorrow Smossy?

Hunterman(Tony)

Smossy · « **Reply #17 on:** September 03, 2013, 02:41:30 PM »

Quote from: Hunterman on September 03, 2013, 02:38:36 PM

You going down to the river tomorrow Smossy?

Hunterman(Tony)

Hmm probably not. Think Im gonna go out and see if I can find a deer or some grouse to pick off.

Hunterman · « **Reply #18 on:** September 03, 2013, 02:45:49 PM »

I'm thinking about hitting it tomorrow after work for a bit. I don't think the nets got all the fish.

Hunterman(Tony)

Smossy · « **Reply #19 on:** September 03, 2013, 04:05:21 PM »

Quote from: Hunterman on September 03, 2013, 02:45:49 PM

I'm thinking about hitting it tomorrow after work for a bit. I don't think the nets got all the fish.

Hunterman(Tony)

They'll never get all the fish

Gobble Doc · « **Reply #20 on:** September 03, 2013, 08:09:54 PM »

OK guys. I'm trying to make up for lost time here tonight.

Smossy · « **Reply #21 on:** September 03, 2013, 08:46:17 PM »

Quote from: Gobble Doc on September 03, 2013, 08:09:54 PM

OK guys. I'm trying to make up for lost time here tonight.

Those are some big hunks of meat! I usually cut mine up into thinner strips, that way when your snacking your not really committed to such a large piece, Cooks/smokes faster, and its easier to share.
Either way keep us posted on how it goes!

Gobble Doc · « **Reply #22 on:** September 03, 2013, 09:19:37 PM »

What? You mean you aren't supposed to smoke the fish whole? HaHaHaHa. I guess I got lazy this time when cutting. We'll see what happens. Smoke is starting to pour from the Big Chief.

Smossy · « **Reply #23 on:** September 03, 2013, 09:30:35 PM »

Quote from: Gobble Doc on September 03, 2013, 09:19:37 PM

What? You mean you aren't supposed to smoke the fish whole? HaHaHaHa. I guess I got lazy this time when cutting. We'll see what happens. Smoke is starting to pour from the Big Chief.

I love mine, Its payed for itself time and time again.

Gobble Doc · « **Reply #24 on:** September 03, 2013, 09:47:22 PM »

Smossy,

I definitely want to try your salmon jerky recipe.

Smossy · « **Reply #25 on:** September 03, 2013, 09:50:24 PM »

Quote from: Gobble Doc on September 03, 2013, 09:47:22 PM

Smossy,

I definitely want to try your salmon jerky recipe.

Gobble Doc,

Do it!

Smossy · « **Reply #26 on:** September 03, 2013, 09:51:46 PM »

My girl just picked me up some Ghost Pepper Chili Extract stuff, Gonna experiment with that soon. See If I cant get some super bite into some of these fish

Gobble Doc · « **Reply #27 on:** September 03, 2013, 10:06:22 PM »

I have some ghost pepper sauce from a store in Leavenworth. Hot and good!

Smossy · « **Reply #28 on:** September 03, 2013, 10:13:46 PM »

This is what I got.

Alchase · « **Reply #29 on:** September 04, 2013, 12:46:19 PM »

For those of you that use a Little or Big Chief smoker, to cool down the temps I built a plywood box 1'wx1'dx2t' with a hinged door on the front and a 4 in dryer hoes attach point high on the back. Attached a metal dryer 6 ft hose between the box and the smoker. On the smoker I attached another hose attach point that had a sliding gate that was closeable. Then found a single burner, electric burner at kmart.

This set up allowed me to cold smoke at really low temps, and helped keep fish from drying out.
Worked really well for cheese also.

Gobble Doc · « **Reply #30 on:** September 04, 2013, 10:31:57 PM »

Here's the product out of the smoker today. I let the time go longer and I think the bigger pieces are going to be OK.

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