Smoking & Canning Candlefish in Remote Alaska

Описание: Fish are a gift, and we make the most out of it!

Some folks use these for bait, but we love them smoked and canned. These will be shelf stable, omega and protein rich and we will be able to reach for a jar from the shelf all year long.

After our dip netting trip we came home with a cooler of fish, we ate some fresh- and got to smoking and canning the rest! We show you how we like to preserve our catch.

P.S-we are in the process of updating our video and audio equipment (and learning how to use it!). We are not tech savvy YouTubers, just homesteaders sharing our journey with you all. Before the channel, we didn't even know how to upload a video to a computer (better with an axe than a keyboard). The wonderful thing about life is you can always learn something new, and this is a learning curve for us. We hope this helps the enjoyment of our content!

P.S.S- we also kicked our smartphone. Comments, emails, messages we will do our best to respond to ASAP. Letters can always be sent to our P.O Box. Our weekly uploads will be when we see these!

Til next week,
-Dennis, Amy & Lena

End Music By:
@HawkenHorse, who wrote us "Holdfast". Frontier music and history.

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Get in Touch with Us:
Westerlind Family
P.O Box 906,
Slana, AK
99586

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HOMESTEAD RECIPES

CANNING SMOKED FISH

first, make a salt brine:
for each 2-3lbs fish, dissolve 1 C salt in 7C water, soak 5-30min
hang in smoker and smoke 2 hrs

Wash jars well with hot soapy water.

Prepare canner according to directions, process at 15lbs pressure (10lbs if under 1000 ft in elevation) for 1hr 50 min.

SOURDOUGH DISCARD CRACKERS
1 C discard
2 C water
3 C flour
1 tbsp salt
3 tbsp dill

Mix discard, water. Stir in flour, salt, dill. Roll out and bake on a cookie sheet; cut and salt before baking.
Bake at 350 until golden

HOOLIGAN DIP
-6-12 smoked hooligan, deboned
-1/2 C mayo
-salt, dil, onion power, chives

Mix all ingredients, bake at 350. Serve garnished with chives, with crackers or toast.