Now, how would a God like this go about loving us? Would it not be by providing us with the highest good possible? And is not God Himself the highest good? Therefore, if God really loves us, He must work to bring us into the enjoyment of who He is (there’s our happiness) and thereby win from our hearts praise for Himself (there’s His glory). He must do everything in His infinite power to lead us into praise and honor of His name. By winning for Himself our worship as the God of all glory, we experience the greatest possible satisfaction, namely, enjoying God. There’s our happiness again. And God is most glorified by our enjoyment of Him. Or, to put it in words we already heard, God is most glorified in us when we are most satisfied in Him.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Seafood		Fish, Smoke, Info	1	Text file

INGREDIENTS

INSTRUCTIONS

Unboned: Make an 80 deg sal brine with 8.5 oz salt per quart water, score
skin and brine 1 hr. Spit them through the eyes with a heavy wire [a
welding rod works well here]and hold the belly open with small match stick
sized sticks. Dry at 90 deg F for 30 min [forced draft] or 1 hr or more
[natural draft]. Then smoke at 160 deg F for 1 1/2 hrs [forced] or 3 hrs or
more [natural].
Boned: Make an 80 deg sal brine and brine 8 min stirring often. Depending
on the shape desired and the boning method used, spit through the eyes and
prop open with match stick sized wood, or hang over a dowel, or rolled and
skewered. Drying and smoking temps and times are the same as for unboned.
Extracted from: Smoking Salmon & Trout by Jack Whelan. Published by: Airie
Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim Weller
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Sep 08, 98

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“Religion is external, faith is internal.”