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NativeTech: Indigenous Food and Traditional Recipes
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Category : The Fish       Region : Northeast ~ Great Lakes       Rating : 5
Great Lakes Smoked Salmon

Contributor : Added by Administrator

Tribal Affiliation : ~ Cherokee (born and raised in San Antonio, Texas) ~

Orgin of Recipe : Offered by Susan Marie Smith-Kennedy ... who learned this from Husband

Type of Dish : Contemporary & Traditional

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Ingredients

  • Garlic
  • Oregano
  • 1 1/2 cups sugar
  • 1 cup salt
  • Dill weed
  • salmon

Directions

In large container, soak everything in enough water to cover fish at least 12 hours.
Soak about 3 pounds Hickory chunks in bucket of water overnight.
Spray rack with cooking spray, if needed.
Use enough coal to get Hickory started (approx. 5 or 6 coals).
Keep at least 3 chunks going at all times.
Cook 2 to 6 hours depending on size of fish/fillets. Place larger fish/fillets closer to heat source than the smaller ones.
Meat will be firm to touch--not mushy.
Some pieces of Apple wood or Grape vines can be added to Hickory.
Belly of fish towards heat if not filleted.
Smoke temp approx. 200 degrees F.

Note: The salt concentration will vary greatly depending on: 1: how many pounds of fish are being marinated; 2: the size of the bowl and the amount of water added to bowl. Every batch comes back tasting different. The more you prepare this, the better return you'll have. Practice = finesse. This is great with mild cheese (cream cheese does very nicely) and vegetable crackers.



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If you would like to contribute your own Native American or First Nation's recipe to this database, please send it to me through an email by clicking on the 'Contact Us' link above.

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