Free Republic

aren Solomon’s new cookbook, “Cured Meat, Smoked Fish & Pickled Eggs: Recipes and Techniques for Preserving Protein-Packed Foods,” is, on the one hand, very Jewish. Ashkenazi Jews have been at the forefront of food preservation for generations and will appreciate recipes for gravlax, several types of herring and “Killer Smoked Fish Salad.” The book also has recipes for prosciutto made from duck, and for pastrami that Solomon considers one of her top crowd-pleasers. “People just love it,” she said. “There are certain things I make that make people really happy. Bacon tops the list, but that pastrami recipe is right...

Pictures of a simple fish smoker setup for the high country Above: A wooden tripod made from dead sticks holds up the freshly caught and cleaned fish, while a small stainless bowel (This one is from an old ladle) sits on the camp-stove to hold the hickory chips (which can be purchased at most grocery stores). A small stainless wire runs through the fish, and hooks onto the tripod to suspend them. Above: Now over the whole works is put one of these oven-proof plastic bags also from the grocery store or the like (in the ziploc/glad bag section, probably)...