Use and Care Manual

21
POULTRY/FISH BRINE
BRINE is a solution of salt and water and is commonly used to preserve foods.
Ingredients
2 gallons of cold water
1 cup Kosher salt
1 cup brown sugar
Directions
Pour cold water into a plastic or “Nonferrous” container.
Mix ¾ cup of the Kosher salt and 1 cup sugar thoroughly in the water.
Place a raw whole-egg-in-shell into the brine. Add remaining salt until
raw egg floats to the surface. Remove egg and add meat to mixture.
Brine overnight.
Optional:
1 Tbsp garlic powder.
1 Tbsp onion powder.
1 Tbsp Cajun spice (Louisiana Cajun seasoning).
Sliced lemons or oranges.
SMOKED SALT AND OTHER SPICES
My wife Rhonda found some small Mason jars at a local dollar store. We fill
the jars up with smoked salt and give them away for gifts.
Fill your A-MAZE-N SMOKER MAZE or TUBE with BBQ pellets and place
in your grill or smoker. Light per the instructions (pg. 6 and 7). We’re cold
smoking the salt and spices, so no heat is used. We’re just using your grill or
smoker as a cabinet. I prefer using Apple pellets for cold smoking, but you
can use your favorite flavor wood.
Spread Kosher or sea salt evenly onto a shallow pan and place the pan in
your smoker or grill.
Intake and exhaust vents should be wide open.
If necessary, crack the door of your smoker or cover to your grill for better air
flow in & out.
Every 30 minutes or so, give the pan a “Shake” to mix up the salt or spices.
I usually smoke salt for 3-4 hours, or until the salt takes on an amber color.
Spices can take on smoke differently, so start with 2 hours of smoke .
Store your smoked salt and spices in an airtight container.
Try smoked paprika, dried garlic and dried onion.
20
A-MAZE-N SEASONING
Here’s a great all-purpose steak seasoning that we use on steaks, chicken, chops,
eggs, and even cottage cheese. Sprinkle a little on top some slices of buttered
fresh bread and toast on the grill or in the oven. We’ve tweaked the blend
of spices and amounts below to our liking. You can add or delete any of the
ingredients to your liking.
Ingredients
3 Tbsp peppercorns or coarse black pepper
3 Tbsp smoked Kosher or sea salt (page 20)
1 Tbsp fennel seed
1 Tbsp caraway seed
½ Tbsp crushed red pepper
2 Tbsp coriander seed
2 Tbsp dill seed
1 Tbsp granulated garlic
2 Tbsp granulated or dried minced onion
1 Tbsp dried thyme
1 Tbsp dried rosemary
Directions
Lightly “Toast” the coriander, fennel, caraway and dill seeds in a pan on top your
stove. You’ll hear the seeds begin to crack or snap as they begin to toast. Keep
moving the seeds around in the pan so they do not burn. Remove from heat
before they begin to smoke.
Add the peppercorns, coriander, fennel, caraway, dill, rosemary, thyme and
crushed red pepper to a spice mill or grinder, and grind to a coarse consistency,
not a powder. We prefer a very coarse grind.
Add the rest of the ingredients to your spice mill or grinder and lightly grind for
only a few seconds. We’re only blending the spices, not grinding to a powder.
Store your Steak Seasoning in an old spice bottle or air tight container.
Optional for Poultry Seasoning:
Reduce the peppercorns or coarse black pepper to 1 Tbsp and add 2 Tbsp
lemon pepper.
Reduce the salt to 2 Tbsp total.
Do not add dill seed and crushed red pepper.
For suggestions on how to get the most out of your A-MAZE-N SMOKER,
see our Tips & Tricks on page 9 or visit us at www.amazenproducts.com