God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Nothing this side of Christ's return can be confused with what God ultimately promises for his people. The short-term payoffs of this world pale in comparison to the "precious and very great promises" God grants his people (2 Pet. 1:4). God's promises cannot be downsized into the idols of temporary health and wealth. The promises of God are so much greater than anything this world has to offer that, when trusted, they fill a person with hope for what is not yet a reality but will one day certainly be true.
Our hearts are desperately proud. If there is one sin which God hates more than another, and more sets Himself against, it is the sin of pride. Like a weed upon a dung-heap, pride grows more profusely in some soils, especially when well fertilized by rank, riches, praise, flattery, our own ignorance, and the ignorance of others. We all inherit pride from our fallen ancestor Adam, who got it from Satan, that “king over all the children of pride.” Those, perhaps, who think they possess the least pride, and view themselves with wonderful self-admiration as the humblest of mortals, may have more pride than those who feel and confess it. It may only be more deeply hidden in the dark recesses of their carnal mind.
BASIC FISH BRINE
Prepare the fish by cleaning, gutting and, if desired, by cutting into
fillets or chunks. Then emerse the fish in basic fish brine for a time
proportional to the weight. Remove from the brine and rinse briefly in cold
water. Hang in a cool airy place for 3 hours or longer if necessary, until
the surface is completely dry. Hang the fish or place on racks, in the
smoke oven. Keep the temperature between 70 and 85 deg. F. and use a fairly
light smoke. In prolonged cold smoking it is not necessary that smoke be
generated all the time. At night, for example, it does not matterif the
hardwood is all consumed, or if the fire goes out. Simply compensate for
the lost time when calculating the total smoking period. The time required
for cold smoking depends upon the time that the fish is to be kept. The
following table will give a rough guide.
: SMOKING TIME KEEPING TIME
: ------------------------- ------------------------
: 24hours 2 weeks
: 2 days 4 weeks
: 3 days 2 months
: 4 days 4 months
: 5 days 6 months
: 1 week 1 year
: 2 weeks 3 years
These times assume a steady of smoke and uniform oven temperatures. Well
smoked fish will for some time at room temperature, but for best
preservation, each fish or piece should be seperately wrapped in waxed
paper or aluminun foil and refrigerated at 35 deg. f.
BASIC FISH BRINE: If liquid garlic and liquid onion are not available,
garlic and onion powder may be subsituted although they do not readily
dissolve in water. Alternatively, garlic cloves and onions may be crushed,
but peel them first. If a stronger flavor is desired, add a little tabasco
sauce to the brine. Dill may be added to the brine, for those who like it.
Two tablespoons of dill salt will be about right. Alternatively, crushed or
broken dill plants may be put in the brine as they are for dill pickles.
The dill flavored brine is particulary good for making smoked or kippered
Salmon. For a subtle variation of flavor, honey or blackstrap molasses may
be subsituted for the brown sugar.
Above excerpted from "Home Book of Smoke-Cooking Meat, Fish and Game
Copyright 1971 by Stackpole Books ISBN 0-8117-0803-9
Posted to bbq-digest V5 #543 by DBrophy627@aol.com on Sep 19, 1997
A Message from our Provider:
“Famous last words: I’ll get right with God later”
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