Home-smoked Salmon – We Love God!

A home full of grace is also full of truth, because grace doesn’t make people less holy; it makes them more holy. Grace doesn’t make people despise or neglect truth; it makes them love and follow truth. Far from a free pass to sin, grace is a supernatural empowerment not to sin (Titus 2:11-12). Grace raises the bar, but it also enables us to joyfully jump over that bar. Any concept of grace that leaves us – or our children – thinking that truth is unimportant is not biblical grace.

Randy Alcorn

CATEGORY	CUISINE	TAG	YIELD
Seafood	Pacific Northwest	Fish, Signature	8	Servings

INGREDIENTS

1	lb	Salmon fillets or steaks
		Alderwood chips
		Chimney Smoker

INSTRUCTIONS

This is a method rather than a recipe.  The key is to use alderwood, a
hardwood found in the Pacific Northwest, as the smoking wood. It is my
understanding that in the PacNW, smokehouses and seafood grills use
GREEN alder twigs, but such things aren't available on the East Coast.
Ready a chimney smoker (I made one out of a galvanized trashcan
several years ago, but they are currently cheaper to buy than to
make!) with a small amount of coals while soaking the alderwood  chips.
When the coals are glowing hot, drain the water from the  chips, place
the chips on the hot coals, get the drip catcher and the  grate in
place, and put the salmon directly on the grate. Close the  lid and
leave it alone for 6 to 12 hours! The fish will cook at 130  to 140
degrees, and will probably flake when removed from the grate.  This is
of a different flavor and consistency than your normal  perception of
smoked salmon. The fish may be served directly in small  dishes with a
fresh lemon wedge and a quality toast as an appetizer,  or it can be
mixed with a little cream cheese, sour cream, and lemon  juice as a
spread.  Use your imagination!!!  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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“Jesus: Amazing love”