|
Eskimo Smoked Salmon fish, game, native, pork 15 lb salmon fillet (skin intact) 2 gal water 2 cup salt 2 cup brown sugar 13 pepper corns (cracked) 1 potato You have an advantage when you learn from the best. This is a true Eskimo recipe. Marci Norman, born and raised in Alaska, had the opportunity to "rub noses" with the best as far a the sacred Eskimo Indian smoked salmon goes. This recipe is one of her favorites, simple and simply delicious. Add water and salt to a stainless steel or glass bowl, mix well. Put the potato into the bowl, if it does not float, add more salt until it does. Add sugar and peppercorns, mix well. Place the salmon fillets into the brine. Refrigerate overnight, stirring the brine a couple of times Rinse in cold water, lay skin side down on a wire rack and air-dry a couple of hours. Now you are ready for the smoker. Smoke two to four hours depending on the temperature http://www.kern.com./~dfisher/recipe.phpl Fisher's Wild Game Recipes Copyright 1995 by Dennis Fisher Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - Gourmet Foods - VoIP Providers |