Smoked Salmon: Traditional Method
Actually Lake Whitefish and Char, not salmon, are the fish Canadians most often smoke but the method used is the same for all three.
1. Make a fire of willow, and get it burning so that it's smoky and not too hot.
2. Cut salmon at least 1, 1-1/2 inches thick. When it’s too thin it's no good.
3. Hang over pole, and let it smoke for at least 6 days.
4. To keep salmon, skin it, slice it, and let it dry.
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