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THE FOLLOWING IS A RECIPE THAT WOULD I WOULD USE FOR SAY A 5-12 POUND FISH, WE USE SALMON/STEELHEAD, BUT I WOULD GUESS ANY FISH WOULD DO....

FILET FISH (OR ASK YOUR BUTCHER, OR SOMEONE WHO CAN DO IT) AND CUT INTO 2 INCH PIECES.......

BRINE FISH (8-16 HOURS) IN THE FOLLOWING, MAKING SURE THE BRINE IS FULLY MIXED, THE LONGER THE FISH IS IN THE BRINE, THE MORE FLAVOR & SALT CONTENT IT WILL TAKE IN:

*4 QUARTS WATER

*1 CUP PICKLING, ROCK, OR NON-IODIZED SALT

*1 CUP SUGAR

*1 CUP BROWN SUGAR

BELOW ARE OPTIONAL ITEMS, YOU MAY WITH TO USE.

* LEMON OR LIME JUICE

* SEASONING SALT

* WORSTECHIRE (SPELLING?)

* GARLIC OR GARLIC SALT

* SOY SAUCE

* TERIYAKI MARINADE

* ONION, ONION SALT OR DRIED ONION

* LIQUID SMOKE

* WHATEVER ELSE YOU THINK MAY BE GOOD, NO ALCOHOL

TAKE FISH OUT OF THE BRINE, AND GIVE EACH PIECE A GOOD RINSING WITH COLD WATER, TO REMOVE THE BRINE ON THE OUTSIDE OF THE FISH......

PLACE THE BRINED/RINSED FISH ON DRYING OR SMOKING "RACKS" AND LET AIR DRY FOR AT LEAST 2 HOURS IN A COOL PLACE. (I USE AN ELECTRIC FAN ON MY RACKS, POINTED DIRECTLY AT THE FISH TO HELP SPEED UP THE DRYING PROCESS) AND USUALLY LET THEM AIR DRY FOR 2-3 HOURS.

THE NEXT STEP IS MORE YOUR PERSONAL TASTE IN HOW YOU LIKE YOUR FISH...I HAVE RECENTLY SMOKED THE FISH FOR A SHORTER TIME AND HAVE FOUND THE FISH TO BE A LITTLE MORE MOIST AND TENDER.....

THE LAST BATCH I DID, I SMOKED THE FISH FOR 3 FULL PAN-FULLS IN AN ELECTRIC BIG-CHIEF SMOKER. IT PROBABLY WAS IN THE SMOKER FOR 3-4 HOURS. THIS IS NOT A COOKING STEP, THOUGH WILL FULLY INFUSE THE SMOKE/FLAVOR INTO THE FISH.

THEN I PUT THE HOT/WARM FISH INTO PINT OR 1/2 PINT JARS, WHICH HAVE BEEN PRE-WARMED WITH BOILING WATER, ABOUT 1 INCH FROM THE TOP.....

PUT ON HOT LIDS AND RINGS AND PROCESS FOR 100 MINUTES @ 10 POUNDS PRESSURE (I HAVE A DIAL GUAGE AND DO 11 POUNDS PRESSURE)......

THIS IS A REAL TREAT, AND IF YOU HAVE ACCESS TO ANY SALMON/STEELHEAD YOU REALLY SHOULD TRY IT.

I CAN'T KEEP IT ON THE SHELVES!

STURGEON IS AS GOOD OR BETTER, BUT I DO IT A LITTLE BIT DIFFERENT....IF ANYONE IS INTERESTED, E-MAIL ME, AND I'LL TELL YOU HOW I DO STURGEON.

SCOTT (FP)