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Shipping Weight:0.60 pounds
Authors: Scott & Tiffany Haugen
Among the many benefits of fishing is the chance to bring home the occasional salmon for the smoker. But are you tired of using the same old recipe? If so, the Haugens have done all the experimenting for you. The result is this book, filled with 54 wet and dry brine recipes, including: sweet teriyaki, tropical tang, extra hot habenero, sweet & simple, chardonnay splash, spicy sweet, triple pepper, and many, many more. They also share great tips on different smoking woods to use, preparation prior to smoking your fish, canning smoked salmon, their favorite recipes using smoked salmon, and a section on troubleshooting meant to answer basic questions. If you like smoked salmon, you need this book.
6 x 9 Inches, 96 Pages, All-Color
Published June 2005
"Smoked meats are moving beyond the dinner table into the 'snack food' area, especially since it's easy to smoke fish in basic home cookers today. To make the most of the smoker, choose Smoking Salmon & Steelhead, which goes beyond the usual marinade focus to include bringing (both wet and dry) recipes, special handling for fish, and much more. Add a wealth of color photos and lay-flat spiral binding which still holds spine lettering and you have a real winner."__Diane Donovan, Editor, Bookwatch