free thoughtpolice wrote:commie wrote:If it's any comfort, the food described there isn't easy to get for most Canadians. Eulachon isn't commercially available anymore and unless you happen to be or have extremely good First nation friends living in certain locations you can't get it at all.You are making it hard to try to attempt to get such foodz bear. Remember I am probably not allowed in your country.
You would probably have to go out and catch the salmon yourself, as commercially available fish are almost always cleaned by cutting up the belly to gut them so you may get close to the traditional way but not exactly the same.
I'm guessing it might be difficult to replicate the cold smoke with smaller smokers. I was fortunate to have had a good friend who was a Salish that had a large smokehouse and used to do large numbers for his family and other folks on the reservation and he usually did hundreds at a time . Not sure if palefaces could even do it properly.
I know how to set up a cold smoke rig. You just have to connect your smoking area to your fire area with a series of tubes. You know, like the interwebz.
