JERRY AND JOANI...
Joani and I have been cooking outside over a campfire for quite some
time, we often have thought just how lucky we were to be able to do
this on almost a daily basis.
"SMOKED CANNED SUCKERS"
Here is what is left of a dozen suckers that I managed to dip out of the ditch, I just fillet the sides off the suckers
and smoke them with the skin side down after soaking them in a salt brine over night...
Here they are the next day, Joani really likes the mess I make in her kitchen, here I take the smoked meat
off the shin, I pick out the large rib bones but leave in all of the small Y-bones, they will be gone after cooling
then I put 1 table spoon of extra virgin olive oil in each pint jar and screw on a lid...
Then they go in the pressure canner for 110 minutes at 10 psi...
After cooling down they can be eaten right out of the jar but I prefer to make sandwich spread out of them,
you will be pleasantly surprised just how good these so called bottom feeders taste on a Ritz cracker...
"SMOKED CANNED SUCKERS"
Here is what is left of a dozen suckers that I managed to dip out of the ditch, I just fillet the sides off the suckers
and smoke them with the skin side down after soaking them in a salt brine over night...
Here they are the next day, Joani really likes the mess I make in her kitchen, here I take the smoked meat
off the shin, I pick out the large rib bones but leave in all of the small Y-bones, they will be gone after cooling
then I put 1 table spoon of extra virgin olive oil in each pint jar and screw on a lid...
Then they go in the pressure canner for 110 minutes at 10 psi...
After cooling down they can be eaten right out of the jar but I prefer to make sandwich spread out of them,
you will be pleasantly surprised just how good these so called bottom feeders taste on a Ritz cracker...
Below are links to previous cook out' and recipes...
*Red Lake Walleye, potato crisp and deep fried parsnip
*Red Lake Walleye, potato crisp and deep fried parsnip