"You will need a meat smoker of some kind for this recipe."
-Jake Rau
Ingredients:
1/2 Gallon Dole pine-orange banana juice
1/2 C non-iodized salt
1/3 C white sugar
1 lb (1 box) brown sugar
12 oz molasses
Directions:
Mix ingredients together. Soak fish for 12 hours. Do not rinse. Let dry until a glaze forms on the fish. Smoke with Alder chips until desired consistency is reached. Let cool and enjoy. If you like, mix 1 part water to 3 parts honey and brush halfway through the smoking process, and then again right before you take the fish out of the smoker.
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1 comment:
This is one of the many reasons that Van wanted Jake as a son-in-law!
When we really started to get to know Jake was when he brought over some of his famous salmon for Bishop Elg to try! Van took one taste and gave him our oldest daughter! It's been a win-win situation ever sence! :)
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