Cedar Plank Salmon
Large salmon filet or steaks
Rub Coating
3 Tbsp brown sugar
2 Tbsp Worcester sauce
2 Tbsp fresh dill
1 Tbsp chopped walnuts
1 tsp olive oil
Instructions:
Combine rub ingredients in small bowl
and mix. Place salmon filet or steak onto
pre-soaked cedar plank. Coat mixture
over top of salmon. The cedar plank
replaces the wood chips. Ignite smoker
and dry smoke (no water in pan) for 45
minutes to 1 hour on medium/high heat,
or until fish is opaque and meat begins to
flake next to the backbone.
TIPS:
AVOID EVERGREENS
Do not use pine or other soft woods for
smoking.
CRUSH SPICES
Grind whole spice seeds and leaves in
order to release the maximum amount of
flavors and oils, providing the best tasting
results.
TAME THE WILD GAME
In order to balance the strong flavors in
wild game, use stronger or more potent
amounts of spices and ingredients. Mix
in some complementing red wine or
vinegar in your marinades.
BRINE FOR PERFECTION
Salt brines can help tenderize meats.
Brines with additional flavors pull flavors
deep into the meat structure.
BRING ON THE SAUCE
Select sauces that complement the
flavors of your meat and wood. Sauces
with high sugar content should be
applied at the end of the cooking process
to minimize blackening. Peppery sauces
can be enhanced with minced raisins,
orange juice and brown sugar to create
your perfect homemade mixture.
RECIPES GALORE
Check out www.campchef.com for many
great recipes for smoking, brine mixtures,
marinades and sauces. Or, you can share
your own favorite recipes.
Temperature Chart
(USDA Standard)
Ground Meat & Meat mixtures:
Turkey, Chicken 165°F
Veal, Lamb 160°F
Beef, Pork 160°F
Fresh Beef:
Medium Rare 145°F
Medium 160°F
Well Done 170°F
Fresh Lamb
Medium Rare 145°F
Medium 160°F
Well Done 170°F
Fresh Veal
Medium Rare 145°F
Medium 160°F
Well Done 170°F
Poultry
Chicken, whole 180°F
Turkey, whole 180°F
Breasts, roast 170°F
Thighs, wings 180°F
Duck and Goose 180°F
Fresh Pork
Medium 160°F
Well Done 170°F
Ham
Fresh (raw) 160°F
Pre-Cooked 140°F
Fish
Fresh 135°F (160°F for Catfish)
(Cook until opaque and flakes easily)
Note: Check the temperature with a meat
thermometer. The thermometer on the
door of the Smoke Vault is for the internal
temperature of the smoker only.
