There is a problem with smoked duck: You have spent all this time to smoke a duck or goose, but most of the best meat is in the breast. After you eat that, what then? Make this soup. It makes the best use of the leftovers and is easy to make.
smoked foods
Smoked Salmon Deviled Eggs
Deviled eggs are one of those foods I have a hard time controlling myself with. I’ve been known to eat a dozen at a sitting, and even though I know I’ll feel ill afterwards, I can’t stop eating them. These deviled eggs, made with smoked salmon, are especially good.
Smoked Bluefish Pate
Ah, the unloved bluefish. I grew up catching and eating these oily, oceanic piranhas, and I love them still. Smoked bluefish is one of my favorite smoked fish, largely because I can then make this pate from it.
Venison Landjaeger
Landjaeger. Such a cool name, eh? It’s a German dry-cured sausage that is made small enough to fit into your coat pocket on a cold day hiking, fishing — or hunting. Thus the name. Traditionally made with beef and pork, my landjaeger is made with venison and pork fat. You could use any red meat
Smoked Lake Trout
Smoking a lake trout (a/k/a mackinaw) is a lot like smoking a salmon, but I recently had the chance to smoke a couple fish in Manitoba, Canada with some Cree Indians and learned a lot about the process.
Smoked Sablefish
It’s time to catch black cod, a/k/a sablefish or butterfish out here in the North Pacific. If you’ve ever eaten this fish, it’s like eating silk — mild, velvety and just a little oily. This means it’s perfect for smoking.
Smoked Turkey Breast
Wild turkey meat can get dry if you don’t do things just right. But a long brine and a cool smoke does wonders for the breast meat. Trussing improves things even more, and the result is a primo sandwich meat for your lunches!
Honey-Glazed Smoked Ham
It’s tough to cure a whole ham on a wild pig: You’d need to scald and scrape it in the field, and that ain’t happening. But you can make a traditional Easter ham with a skinless piece! Here’s my version, smoked and glazed with honey.