put it in a pipe
ha-ha!


-----Original Message-----
From: Hilary McClure [mailto:[log in to unmask]]
Sent: Thursday, July 08, 2004 5:35 PM
To: [log in to unmask]
Subject: smoking salmon


Does anyone have any tips on smoking salmon? Fresh Alaskan silverbright
(chum) is on sale here this week for $1.99 a pound, so we bought about
50 pounds. My wife made some gravlax, and she's now doing a salt/sugar
cure on most of the rest before smoking it, and then freezing. I'd like
to experiment with Indian-style smoking on some of it, which I guess is
no salt and no sugar, and smoked or smoked and sun dried until it is
quite dry, like jerky. Have any of you done it, and how did you like the
result? We have a Brinkman smoker, which is like a good sized barbecue
barrel with a lid. It has a smaller firebox on the left for the charcoal
or wood, and a chimney on the right so the hot smoke passes sideways
through the food.

Thanks,
Hilary McClure
Danville, Vermont