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Mike Duff's Profile

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This all started over 25 years ago while salmon fishing in upstate New York. You would catch your fish and bring it to a cleaning station where you could exchange your fish for some smoked ones.

At that time charcoal smokers had just come out on the market . So I thought ... how hard could it be to make my own smoked salmon? Boy, was I wrong! After searching around, I found an old timer that used to run his own smokehouse down by the Jersey shore. He told us that the first thing we forgot to do was BRINE !!! (that simple salt, brown sugar and water solution).
Plus a few other tricks of the trade .

In time, a friend asked me if I could make venison jerky for him. This time I did some research first. I could not find too much about how to do smoked meats. But I did find out how jerky was made back in the…

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  • Male
  • Born on May 7
  • Joined February 9, 2011

Favorite materials

beef, soy sauce, teriyaki sauce, worcestershire sauce, honey, brown sugar, garlic, onion, black pepper, cayenne, pineapple, liquid smoke

About

This all started over 25 years ago while salmon fishing in upstate New York. You would catch your fish and bring it to a cleaning station where you could exchange your fish for some smoked ones.

At that time charcoal smokers had just come out on the market . So I thought ... how hard could it be to make my own smoked salmon? Boy, was I wrong! After searching around, I found an old timer that used to run his own smokehouse down by the Jersey shore. He told us that the first thing we forgot to do was BRINE !!! (that simple salt, brown sugar and water solution).
Plus a few other tricks of the trade .

In time, a friend asked me if I could make venison jerky for him. This time I did some research first. I could not find too much about how to do smoked meats. But I did find out how jerky was made back in the old days ... coated with SALT & SUGAR and then smoked 'til it was dried.. ..Man did it suck.

Some time later we came across an article in Field & Stream or Outdoor Life, and you can guess what it was about .. JERKY !!!!
That article was the flick of the switch that we where looking for. It suggested using a marinade. The first recipe that I came up with was our CAYENNE marinade. What a hit for my first try.

Eventually I started messing around to try out new flavors and see what I could do. Everybody loved it . Over the years I was constantly told that I should start making and selling it myself . But I didn't. I made it because I just loved to make it and I enjoyed seeing how much people loved what we made.

So here I am today -- 25 years later. I finally did what everybody was telling me to do and are doing it. So I would like to welcome you to DUFF'S SMOKEHOUSE .

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