A. D.’s 1-Day Wonder

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Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

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Early in the morning, catch some good fish of about 2 pounds each. Fillet the fish. Soak the fillets for a couple of hours in a brine made of 2 cups salt per gallon of water. Dry the fish in a breezy place for 2 or 3 hours, or until a nice pellicle forms. Cold-smoke the fish for about 6 hours.

Fry some smoked bacon in a large skillet. Remove the bacon and save it to eat with the fish. Reduce the heat to the lowest setting and sauté the smoked fillets in the bacon grease, turning them from time to time. If your skillet is large enough, also sauté some sliced portobello mushrooms. If necessary, use a separate skillet for the mushrooms. For a complete meal, serve with white rice and steamed vegetables.

Of course, this technique also provides a recipe for cooking the fish after smoking. Here are some other recipes to try with smoked fish: