Use and Care Manual

1312
PORK BUTTS
The taste is A-MAZE-N – no ifs, ands, or...
Directions
Use a "bone-in" pork butt. Remove the fat cap leaving approximately ¼” fat.
Inject the meat evenly with Pork Injection/Spritz (page 19), then apply rub
generously to all sides.
Smoke at 250º–275° F to an internal temp of 140° F, then place in foil pan to catch
the drippings. Occasionally spray with apple juice or Pork Injection/Spritz (page 19).
Smoke at 275° F to an internal temp of 165° F, add 1–2 cups apple juice to pan,
then cover with foil.
Cook to an internal temp of 195° F or until you can easily remove the bone.
Remove from the heat and let it rest for 30 minutes before pulling the meat.
Pour the drippings into a bowl and place into your freezer. When the fat hardens,
scrape it off and dispose.
Pull or shred the pork and mix well. Add some of the drippings back into
the pork.
For pork butts, we suggest using a wood like Hickory for a strong, smoky flavor.
We serve our pulled pork on a hard roll, drizzled with some A-MAZE-N-BBQ Sauce
(page 18), and topped with coleslaw. A pickle and some kettle chips added on the
side serves this dish up right.
SALMON
It’s easy to turn this everyday fish into everyone’s favorite.
1–2 large skinned salmon fillets, fresh or thawed
BRINE ingredients
16 oz. apple juice
6 oz. Yoshida’s Sauce
¼ cup Kosher, sea or non-iodized salt
½ cup brown sugar
½ tsp garlic powder
½ tsp onion powder
½ tsp cayenne pepper
1 or 2 crushed dried bay leaves
Directions
Pour apple juice in a 2 quart sauce pan and bring to a boil. Add Yoshida’s Sauce
and dry ingredients. Return to a boil.
Turn down to low and simmer until all ingredients are dissolved. Remove from
stove and immediately add 2 cups of ice. Allow brine to cool down.
Add up to 2 cups of water to the sauce pan.
Remove skin from salmon and slice off belly meat.
Slice remaining salmon into approximately 3”x6” pieces.
Slice belly into 6” long pieces.
Place larger salmon pieces into a “Nonferrous Bowl” or Ziploc bags.
Separate belly pieces and place them in a Nonferrous Bowl or Ziploc bags.
Belly pieces brine quicker.
Pour brine mixture into each nonferrous bowl or Ziploc bag.
Submerge larger fillets in brine for 6 hours in fridge. Smaller pieces and belly
pieces will brine quicker.
Remove salmon from the brine and rinse each piece thoroughly. Pat dry with
paper towels.
Lay salmon on racks and place in fridge overnight to form the pellicle.
SMOKING
Pre-heat smoker or grill to 120º–150° F. Light the MAZE or TUBE according
to the instructions provided on pages 6-7 in this manual.
We like to use Apple or Alder wood for a milder smoke flavor.
Place salmon in smoker or grill and insert temp probe into center of
thickest fillet.
Smoke at 120°–150° F for the first 2 hours. Bump temp up 10°–20° per hour
until fillets reach an internal temp of 145° F.
Internal temp above 145° F will produce slightly drier texture.
BASIC JERKY
For classic jerky in a class of its own.
Ingredients
5 lbs. eye of the round, flank steak
or lean venison
Trim all fat and slice ¼ thick
1 cup soy sauce or teriyaki sauce
¼ cup Worcestershire sauce
2–3 Tbsp Red’s Hot Sauce
1 tsp garlic powder
2 tsp black pepper
2 Tbsp brown sugar
1 tsp Cure #1
Optional:
1–2 Tbsp liquid smoke if dehydrating without smoking.
For mild jerky, omit Red’s Hot Sauce.
Directions
Mix sliced meat, liquid and spices in a bowl well. Cover and place in fridge overnight.
Lay on racks in your smoker, dehydrator or oven.
Dry at 165° F +/- until jerky has the consistency of soft leather.
Smoke with any wood, but woods like Hickory or Mesquite can leave a strong
smoke flavor.