The Smoked-Foods Cookbook by Lue Park & ED PARK
Author:Lue Park & ED PARK
Language: eng
Format: epub
ISBN: 9780811767507
Publisher: Stackpole Books
Published: 2017-10-18T04:00:00+00:00
1½ C water
1 C soy sauce
½ C pineapple juice
½ C dry sherry
¼ C sugar
¼ C salt
1 tsp. onion powder
2 garlic cloves, pressed
2 tbsp. grated fresh ginger root
Combine the marinade ingredients, and soak the bird overnight. Remove the bird from the brine and pat dry. Let air-dry for several hours to acquire a glaze. Place the bird on oiled racks in a preheated electric smokehouse. Smoke 2½ to 3 hours, using 2 pans of chips. To finish cooking, transfer to a range oven preheated to 300 degrees F.
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