The last three days Steve and have been smoking up salmon!! Today we tasted them. WOW!! This is good eating! Our friend Barry and Jim went to the Nisqually Indian Fish Hatchery on Wednesday,having heard of a fish give-away! After canning 50 pints and having more fish than they could eat, Steve offered to smoke up some of the remaining fish. Barry and Jim agreed. Steve soaked the prepared fish in a 'wet brine.' [ 2 gallons water,2 cups salt,4 cups sugar] for 12 hours. After cleaning our homemade smoker, placing the fish on the racks and keeping the fire going for many hours, we discovered that we had to adjust this arrangement-the fire seemed too cool, and smoke unreliable. Finding an old barbecue grill with a lid, we set it up over a camp fire and kept the fire going day and night, turning the fish every few hours. This worked much better! It was worth the time and energy. We both loved the fish and will take Barry and Jim their portion tomorrow.
1 comment:
Salmon is my favorite fish. Just love it. Sounds like you are cooking up something nummy!
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