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Alder wood charcoal salmon




Source of Recipe


Native American....1957


List of Ingredients




18-20 pound salmon
1 gallon boiling water
4 pounds salt

Recipe



Make the brine by dissolving salt in the water. Cool brine well.
Cut the fish into 4-5 pound chunks crosswise-not fillet. Put in a crock and cover with brine. Use a weight to hold it down and let stand in the brine 24 hours, in a cold place.
Remove fish, wipe dry and wrap in a layer of wax paper, then wrap a sheet of white wrapping paper around it. Then 2 thicknesses of newspaper, which have been moistened until wet, but still handle-able. Wrap with 4-5 double pages of dry newspaper, and place on the alder coals.
Permit fish to be in coals 15-20 minutes per pound. Turn frequently as it cooks, so all sides cook until all paper is burned except the last layer of wax paper, which will be charred.
Peel off all paper and remove skin. Serve hot or cold.