Smokehouse Recipes

This is an easy way to make jerky using a dry rub and mix from Smokehouse Products. Smoking your jerky is easy using any of the electric smokers from Smokehouse Products such as the famous Little Chief or popular Big Chief Electric Smoker.

Here's how to make jerky with regular hamburger meat from the store along with the Smokehouse Jerky Gun and our Jerky Dry Rub & Mix. It's really so simple that you'll be hooked on making your own homemade beef jerky. The Jerky Gun comes with two stainless steel tips also, so you have the choice of round jerky sticks or flat jerky strips. As for flavor, the Jerky Dry Rub & Mix comes in four different flavors, Original, Black Pepper, Red Pepper and Teriyaki. Of course, once you have the strips made and seasoned, then you'll be ready to smoke your jerky in...

WHAT YOU'LL NEED: 1 cup smoked salmon 1 8 oz package of cream cheese 1/4 cup sour cream 2 green onions 1 celery stalk Smokehouse Products Fish Seasoning to taste Blend cream cheese and sour cream until smooth. Wash and dice green onions and celery into very small pieces and add to cream cheese mixture. Blend in smoked salmon. Add Smokehouse Products Fish Seasoning to taste. Serve with Ritz crackers or sourdough French bread.

WHAT YOU'LL NEED: 2 cups smoked salmon 7 medium red potatoes 1 medium onion (diced) 5 stalks celery (diced) 1 small carrot (grated) 5 slices bacon (diced) 1/4 cup butter 1/4 cup flour 1 pint half and half (adjust to taste) 1-1/2 quarts water (adjust to taste) Smokehouse Products Poultry Seasoning to taste Salt to taste Pepper to taste Parsley to taste Boil potatoes with the skin on. Cool, peel, and dice into bite sized pieces. Set aside. In skillet, brown bacon, onion, celery, carrots, and butter. Cook until vegetables soften. Place on simmer. Boil water and add Smokehouse Products...

Try Jerry's homemade recipe for Smoked Salmon. WHAT YOU'LL NEED FOR YOUR BRINE: 1/3 cup sugar 1/8 cup non-iodized salt 1-1/4 cups soy sauce 1-3/4 cups water 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp pepper 1/2 tsp Tabasco sauce 1 cup dry red wine Cut the salmon into chunks and brine and marinate them for a minimum of 8 hours in the refrigerator. When ready place the salmon chunks on a rack, pat dry and let air dry for 1 hour. Then place them in the smoker. Use one pan of Hickory Wood Chips, then leave the...