kokanee smoked, then canned.

[Rob w]

cut kokes into three hunks. brine and smoke half way. put in half pint jars, with a bit of garlic, and vinegar that the sliced halepeno peppers are in. place a few slices in each jar. can as usual, 100 minutes, at ten lb min. this is the best, and most special "smoked salmon", i have ever ate. i have had people tell me this, over and over. its unreal.
when done, smear your favorite cracker, with cream cheese. sprinkle with freshly chopped chives, and top with a piece of the kokanee. pop it in your mouth, and you will see. it is EXTREAME. ........and, never a better gift, than to receive a half-pint at chrismas, with a simple red or green bow.....