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Politics : Foreign Affairs Discussion Group -- Ignore unavailable to you. Want to Upgrade?

To: FaultLine who wrote (130898)	5/1/2004 6:56:07 PM
From: Ish	Respond to of 281500

<<But seriously, I looove smoked fish. :o) >> One year a friend and I bought a 360 pound hog. Taking in everything from the bullet to shoot it to the wrapping paper it cost us 66 cents per pound for the finished product. Rendered lard and jowels to the great chops. I had 80 pounds of salmon filets so when we got and old time curing brine plus a cold smoker we put the salmon in with the bacon. Two weeks in the brine and 60 days of on and off smoking never getting over 60 degrees. Apple wood. Bacon to die for but the fish ... even better. I kept some of the fish on the counter for 3 months wrapped in plastic and it was still good raw. Now even from the beginning you had to have some stomach training because it was rich. Really good though. The recipe was from before they had freezing. I have also smoked pike in a hot smoker for a dip. Hickory wood. Smoke the fish and mix the flaked meat with Philly Creamed cheese, Mayo and chopped green olives.