Drying Fish

Ingredients

• split them along the back
• salt the fish
• hang them up on a frame over a smudge
• dry and smoke them over a small fire for three days and nights

Method

1. 1

   Split the fish along the back, remove the backbones and entrails, salt the fish, and hang them up on a frame over a smudge until they are well smoked.

2. 2

   Alternatively, make a trough from a softwood log, place the split fish in it, cover with a weak brine for 1-2 nights, then suspend the fish in a conical bark tepee and dry and smoke them over a small fire for three days and nights.

As published

This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 23. The excerpt below is the record exactly as published.

split them along the back, remove the backbones and entrails, salt the fish, and hang them up on a frame over a smudge until they are well smoked. Or, make a trough by hewing out a softwood log, place the split fish in this, and cover them with a weak brine for one or two nights. Make a conical bark tepee on a tripod, suspend the fish in it, and dry and smoke them over a small fire for three days and nights

Cook this with the app: pantry check, scaling, and the assistant.