How to make the brine: 

5-10lbs of Salmon

1 gallon of water

1 cup of Salt (Canning or Pickling Salt can be used)

1 cup of Brown Sugar

1 tablespoon Mapleen

1 tablespoon Liquid Smoke

2 teaspoon’s of Cure 

Let it soak for minimum of 48 hours Mixing it every 12 hours if possible.   

Smoking:  Heat to 180 and put the salmon in for 3 hours then add more wood chips and go another 2 – 2 ½ more, then I check it to make sure it is breaking away from the bone.  If you like yours a little dryer or they are very thick you might need to go another hour or two.  If you test it with the middle pieces you will have a better idea of when it’s done.

1 package of Shorelunch Jerky Mix  (Original, Cajun, Chipotle and Mesquite) 

12 pounds of ground Venison

3 pounds of 80/20 Hamburger

1 tablespoon of Salt

1 tablespoon of Black Pepper (cracked if available)

1 tablespoon of Garlic Powder

1 tablespoon of Cayenne Pepper (Optional, this will make it very hot so be careful)

1 cup of water

1.5 tablespoons of Liquid Smoke (add it in it to the water) 
 

Smoking:

Preheat to 200 degrees, put them in and keep an eye on the temp.  I usually smoke them right around 3-4 hours no more.  If you use a dehydrator it might take a few hours longer.

6 pounds of Ground Venison

4 pounds of Pork Trimmings (picnic)

5 tablespoons of Salt

2 tablespoons of Black Pepper (cracked if available)

1.5 tablespoons of Garlic Powder

2 cups of water

1.5 tablespoons of Liquid Smoke (add it in it to the water)

2 tablespoons of Cayenne Pepper (Hot) - Optional

2 teaspoons of Cure 
 

Smoking:

Preheat to 180 degrees for 2 hours, then add more wood for smoke and increase the temp to 200-210

6 pounds of Ground Venison

4 pounds of Pork Trimmings (picnic)

2.5 tablespoons of Salt

1 tablespoon of Black Pepper (cracked if available)

3 tablespoons of Brown Sugar

1.5 tablespoons of Coriander

1 tablespoon of Garlic Powder

2.5 cups of water

1.5 tablespoons of Liquid Smoke (add it in it to the water)

1 teaspoon of Ginger

1 teaspoon of Ground Mustard

2 teaspoons of Cure

½ cup of Mustard Seeds

1 cup of Flour 

I mix it all up and leave it sit in the fridge for about 3-4 days before I stuff them and smoke them. 
 

Smoking:

Preheat to 180 degrees for 3 hours, then add more wood for smoke and increase the temp to 200-210 degrees.  They need to smoke until internal temp is 165 degree’s which I recommend putting a thermostat in one of them before you put them in.  As a heads up it takes about 6-7 hours for me to smoke mine depending on outside temp.