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Pastimes : NNBM - SI Branch -- Ignore unavailable to you. Want to Upgrade?

To: piscatologist who wrote (8804)	1/15/2002 5:38:54 PM
From: abuelita	Read Replies (1) \| Respond to of 104216

piscato, saw this recipe and thought 'bout you. do you ever smoke your catch? This is the mojo for Montana Bull Trout. Also works excellent for all salmon. 3/4 oz. ground Mace 3/4 oz. ground Allspice 1/3-1/2 oz. White Pepper 1/2 oz. Garlic Powder 2 cups dark brown sugar 1-1/2 cup Kosher Salt+ Mix well in warm water..1-1/2 to 2 quarts. Add fish then put in fridge for 12-24 hours depending on your taste. Salmon tastes like a candy bar with this recipe. Kokanees are so good I get late-night phone calls asking if I have any more. When used on beef or pork this cure is also killer. Feel Free to publicize "my" cure. I'll gladly share it with the world, but maybe not exactly where I catch the fish I use it on! One note, however. Buying spices an ounce or two at a time can get expensive. Some spices like mace (the ground up shells of the nutmeg) aren't always easy to find. I've found that health-food stores will often sell organically-grown spices in bulk weights if you ask. Then you can use healthy spices as you add all the carcinogens from the smoking process! BTW, my friends think my cure used on Kokanees makes them taste like Albacore! Now I have to try it on Albacore to see what that tastes like. As for smoking technique, I have a lifetime supply of Willow & Maple so that's what I use. I like a slow cure and don't want the fish to get hard & dry, so watch things carefully. Unless the fish is 16" or larger I smoke them whole, and they take a bit longer that way than if filleted. It's always easier to over-smoke, but the best product is firm but not hard. 12-14" fish usually take about 30 hours to get just right. Once done, you can freeze the end results & it will stay excellent for months in your freezer. I used to keep my frozen smoked Kokes in a reefer in my shop next to my smoker, but two-legged varmits were raiding my stash so now it's kept under lock & key! Isn't it weird how many people who won't eat a fresh fish will go nuts over the same thing smoked?