Salmonsmoker
10-27-2002, 08:41 AM
This past week, we have been getting ready for our annual Nov. move to deer camp. Thus, I have been doing a lot of cooking. In the freezer, we had a nice Tom that my Wife got last spring.
After thawing the bird, I fileted the breast meat off the bone. Then put the bones in a large pan of slowly heating water.
The breast filets, the two leg/thigh sections, and the wings went into the smoker. While the smoke-generator was heating, each piece of meat got a liberal brushing of olive oil (to keep it from drying.)
Then, it was cold smoked for about 4 hours.
By then, the bones in the pot had cooked downand they were discarded. The leg/thigh sections and the wings went into the boiling pot (more about the breast filets to follow) for another 2 hours (until the meat was falling off the bones). After it cooled, the bones and grissel were picked out - leaving a lot of turkey meat in a smoke-flavored broth. This stuff is excellent for a quick batch of turkey and noodles in deer camp. When I serve that dish - while the meat/broth is heating, I cook some noodles (in a separate pan of water to avoid a very starchy tasting meal). Drain and butter the noodles, and when the Turkey broth is hot, add together and serve.
The breast filets went from the smoker to a shallow cooking bowl and were covered with plastic wrap. Then, they got 12 minutes in the microwave - just enough to cook them. After they cooled, I used the meat slicer to make Turkey-steaks out of one filet, and thinner sandwhich meat out of the other.
In deer camp, just thaw, heat and serve.
Salmonsmoker
After thawing the bird, I fileted the breast meat off the bone. Then put the bones in a large pan of slowly heating water.
The breast filets, the two leg/thigh sections, and the wings went into the smoker. While the smoke-generator was heating, each piece of meat got a liberal brushing of olive oil (to keep it from drying.)
Then, it was cold smoked for about 4 hours.
By then, the bones in the pot had cooked downand they were discarded. The leg/thigh sections and the wings went into the boiling pot (more about the breast filets to follow) for another 2 hours (until the meat was falling off the bones). After it cooled, the bones and grissel were picked out - leaving a lot of turkey meat in a smoke-flavored broth. This stuff is excellent for a quick batch of turkey and noodles in deer camp. When I serve that dish - while the meat/broth is heating, I cook some noodles (in a separate pan of water to avoid a very starchy tasting meal). Drain and butter the noodles, and when the Turkey broth is hot, add together and serve.
The breast filets went from the smoker to a shallow cooking bowl and were covered with plastic wrap. Then, they got 12 minutes in the microwave - just enough to cook them. After they cooled, I used the meat slicer to make Turkey-steaks out of one filet, and thinner sandwhich meat out of the other.
In deer camp, just thaw, heat and serve.
Salmonsmoker