Uh-oh, it looks like your Internet Explorer is out of date.
For a better shopping experience, please upgrade now.
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.
|Publisher:||Amato, Frank Publications, Incorporated|
|Product dimensions:||6.10(w) x 9.00(h) x 0.50(d)|
About the Author
Since 1968, Scott Haugen has been pursuing salmon and steelhead throughout the Pacific Northwest. Today his travels take him to multiple rivers, from Alaska to California, in search of these exciting fish. As a full-time outdoor writer and TV personality, Haugen spends more than 200 days afield each year. The knowledge he has gained through personal experience is what he loves to share, with the hope that more people will be motivated to participate in the outdoor endeavors he so loves. Scott Haugen, his wife, Tiffany, and their two sons, live near Oregon's McKenzie River, one of the authors favorite streams.