Ponca City, OK (PRWEB) September 1, 2009
Smoker manufacturer Cookshack, Inc. knows that outdoorsmen love the flavor of wood smoke as a perfect complement to wild game. Game birds, meats, and fish take on complex flavor dimensions when seasoned with aromatic herbs and spices, and slowly smoked over live wood embers.
Birds can be stuffed and smoked or glazed with a smoky sauce. Popular smoked fish include salmon, sea bass, bluefish, snapper, and even catfish. Summer sausage and jerky venison are always appreciated at holiday parties and events.
The following recipe, and other delicious game recipes, can be found at http://www.cookshack.com/game.
Black Velvet Canadian whiskey
Pour kosher salt over venison meat. Rub into meat well. Cover with plastic and place in the refrigerator overnight.
The next day, before smoking, wash the salt off the meat. Mix together equal parts whiskey, white vinegar, and Coca-Cola for the mop. Place meat into smoker. Load wood box.
Mop once per hour, making sure to coat all the meat completely. Smoke meat for 3 - 4 hours, or until done. This recipe will work just as well on any game bird.
Recommended wood: hickory, mesquite, apple or cherry
Cookshack's Smoked Game Cookbook, the source of the following recipes, provides over 50 recipes for smoking game, enough recipes to last through the season and longer.
Cookshack asks readers to call 1-800-423-0698 to learn more about smoking game and its outdoorsmen promotion.
Cookshack Inc. manufactures smoker ovens for residential, commercial, and competition use under the brand names of Cookshack and Fast Eddy's by Cookshack. Cookshack has an industry-wide reputation for building high quality products and providing exceptional customer service. For more information, or for high resolution images, call Cookshack at 1-800-423-0698 or visit http://www.cookshack.com.