I am a smoker. I admit it. Smoked foods are some of my favorites, and while the basic process for smoking is all very similar — salt cure, dry, smoke, eat, repeat — there is a lot of nuance and variation in exactly how you get to that point. Below are my smoker recipes for all kinds of meats and fish. All are designed for wild game or wild fish or shellfish, but you can almost always substitute store-bought meat and fish.
As for the smokers I prefer, I mostly use a Traeger Timberline, which is just about as badass a smoker/pellet grill as I’ve ever used. The only other smoker I recommend is a Bradley — for smoking seafood and fish. The Traeger is better overall, but the Bradley is excellent for cool temperature smoking.
Keep in mind these are all smoker recipes for hot-smoked products, and hot smoked meats and fish do not keep as long as cold smoked things, such as salami or salmon.
Smoked Meats
Smoked Pheasant
A whole smoked pheasant is a beautiful thing. Don’t you agree? This one’s glazed with maple syrup.
Smoked Wild Turkey Breast
This will make the best sandwich meat you’ve ever had. Perfect with homemade mustard and lettuce on a roll.
Smoked, Honey-Glazed Ham
I do this with boneless wild boar hams, but you could use domesticated pork, too. This is a ham in the style of an Easter Ham.
Smoked Duck or Goose
Sliced, smoked duck or goose is heaven on a plate — or in a sandwich.
Smoked Goose Breast
A very special recipe for a German smoked goose breast, from Pomerania in Northern Germany. One of the best things I’ve ever made.
Goose Pastrami
Another awesome thing to do with goose breasts. This works best with Canada geese or domesticated geese.
Smoked Fish and Shellfish
How to Smoke Salmon
My method for smoking salmon is very simple, but I’ve perfected it over many years. It’s a wet-brine with a maple glaze, although I prefer Alaskan birch syrup when I can get it.
Smoked Lake Trout
Lake trout are similar to salmon, and you can use the recipe above for your lakers, but I like this recipe better. It reflects the cold, Northern lakes these fish swim in.
Smoked Salmon Candy
This method of smoking salmon uses a dry cure with lots of brown sugar. You also glaze the strips salmon with maple syrup to make this some of the best road food you’ll ever eat.
Smoked Mussels
By far the best way to eat mussels, in my opinion. These freeze well and are great on their own with a little olive or squash seed oil, or tossed in salads or pasta.
Smoked Oysters
Similar to my smoked mussels, only with pretty little oysters. Great mixed into pasta or soups.
Smoked Sablefish
A classic New York deli specialty, this is smoked black cod or sabelfish with a little glaze of honey and a light dusting of paprika.
How to Smoke Shad
Shad is an awfully bony fish, and smoking it is a great way to get through the bones.
Smoked Sturgeon
Sturgeon is firmer and meatier than most fish, so I use a dry cure here. The result is mind-blowingly good.
More Cured Meat Recipes
You can explore the whole world of cured, salted, dried and smoked meat and fish, right here on Hunter Angler Gardener ook!
Keri: I have not, but I do know this only works in cool places, like Scandinavia.
Hank, Do you use the same smoker for both fish and meats?
Dan: Yes.
Have you ever used sassafras wood for smoking? We use this all the time for all our smoking!