You know of any

Complete catalogs

Alaska Hunting Books
Alaska Fishing Books
Alaska Travel Books

[ Return to Contents | Post a Reply | Post a new message ]

For years I have observed numerous culinary achievements in the search for sweet smoke and salmon. Without hesitation I endorse the following:

Skinless fillets are soaked several hours in Meyers dark brown rum.
The rum is drained off and held. Fish are patted dry and then packed in a dry mixture of 2 parts brown sugar and 1 part Kosher salt. The leech is poured off 24 hours later, fish are rinsed and patted dry. Fish are then air blown by fan for 6 hours as the upsides are coated with about 4 brushed on layers of rum that are intermitedly blown dry. The product is then hot smoked with alder wood for about 3 hours.

Cooled, vacuum packed, stored, the servings are presented at room temperature and rival anything I've ever tasted.

Trust me; forever perfect...

http://www.alaskanauthor.com ; 

Message Thread:

• smoked salmon recipe help Akcomidogs Jan 06 2006
  • Smoked salmon AkHunter45 Jan 09 2006
  • smoked salmon recipie .338 mag. Jan 06 2006
  • Forever Perfect AlaskanAuthor Jan 06 2006
    • dry brine Mr. Pid Jan 06 2006
  • not real sweet.... jklingel Jan 06 2006
    • Brine Snowwolfe Jan 06 2006