> A hiking fried from decades ago always brought some of his home-made
> smoked salmon. I talked him out of a copy of his brine recipe, but sadly
> misplaced it. He passed away some time ago.
The brine recipes are so very unique and also so important. NOBODY
does smoked salmon as well as Bell's Fishery in Mackinaw City,
Michigan. And I mean NOBODY. It's the best of the very best. Period.
End of story. Eat it, enjoy it and then die happy.
This stuff that my friend delivered is a dry salt rub recipe and then
air dried as strips over a smoky Alder wood fire. Technically
speaking, the reason for the smoke is just to keep the bugs off the
meat long enough for it to cure and dry out.
AG Schnozz
--
_________________________________________________________________
Options: http://lists.thomasclausen.net/mailman/listinfo/olympus
Archives: http://lists.thomasclausen.net/mailman/private/olympus/
Themed Olympus Photo Exhibition: http://www.tope.nl/
|