Recipe Ingredients:

• 2 lbs. Halibut Fillets, chopped 1″
• 1 Onion, sliced
• 1 cup Vinegar
• 1 cup Water
• 1/4 cup White Wine
• 4 Cloves, whole
• 12 Pepper Corns
• 3 Bay leaves
• 1 tbsp. EVOO
• 2 tbsp. Parsley, chopped
• 1/2 Lemon, sliced
• 2 tsp. Salt
• Fresh-Frozen Halibut
• Wild Halibut Fillets

Recipe Preparation:

In a large sauce pan combine water, vinegar, wine, sugar, oil, cloves, peppercorns and bay leaves; bring to a boil. Cover and simmer for 15 minutes then bring back to boiling and add halibut. Simmer for another 4-6 minutes or until halibut becomes flaky. Use a two quart bowl to layer halibut – onions – lemon slices in that order. Pour stock over layers, cover and refrigerate overnight. Serve chilled.

Recipe Ingredients:

• 8-12 oz. Halibut, cooked, shredded
• 1 can Cream Mushroom Soup
• 1/2 can Condensed Milk
• 1/4 cup Mayonnaise
• 1/2 cup Sour Cream
• 1/2 cup Frozen Peas
• 1 cup Cheese, shredded
• 1/2 cup Seasoned Bread Crumbs
• 1 small can Black Olives, diced
• Fresh-Frozen Halibut
• Wild Halibut Fillets

Recipe Preparation:

In a 2 quart baking dish combine all ingredients (except bread crumbs) and mix well. Sprinkle bread crumbs over top of casserole and bake in a preheated, 350 degree, oven for 20-30 minutes.

Recipe Ingredients:

• 10-20 lbs. Ed’s Wild Salmon, fillets
• 14 cups Salt
• 7 cups Brown Sugar
• 5 gallons Water
• 5 gallon Bucket
• Alder wood chips
• Smoked Salmon
• Ed’s Smoked Salmon
• Add to Cart Buy Now

Recipe Preparation:

Begin with either fresh for frozen wild salmon. Frozen is actually easier because some of the moisture is lost during the freezing and thawing process. If the fish is not already in fillets (visit our page on How to Fillet Fish) do it now and then cut fillets into even sized pieces (2 x 4 inch is ideal). Now you need to create your brine mixture of salt and brown sugar. If you like specific spices – go ahead and add them to the mixture at this stage. I suggest mixing the brine 2:1 salt to brown sugar but if you like a sweeter finished product adjust the the sugar content to your taste. For a full mixture of 5 gallons of water you will need to mix 14 cups of salt and 7 cups of brown sugar. This is enough brine for 20 lbs. of wild salmon or halibut. You must mix enough brine to completely immerse your fish in the solution. I suggest using a white, 5 gallon bucket for brining. Place the bucket into refrigeration and leave for two hours. Now you need to remove your fish from the brine and rinse it quickly under cold running water. Place brined portions onto your greased (we suggest a vegetable oil spray) smoking rack. Be sure to keep adequate space around each piece to allow the smoke to filter around the fish from all sides. Next place racked fish into refrigeration for a minimum of 12 hours, this allows the fish to cure. After you have cured the fish you are ready to smoke it. Start out as cool as you can and gradually increase your temperature to an internal temperature of 150 degrees (F) for 30 minutes. Remove rack from smoker and allow your finished product to cool. Your fish is now ready to be vacuum sealed or consumed. Remember that if you choose to vacuum seal your products that you MUST keep it frozen or refrigerated until you are ready to use it. Be sure to sanitize your smoking equipment after use.

Test your brine:

One way to tell if you have used enough salt is to float an egg in the mixture. If it floats then you have enough salt (about 80%).

Recipe Ingredients:

• 1 pound of halibut fillet
• cube of butter
• Cajun or blackening seasoning
• Black cast iron skillet
• Fresh-Frozen Halibut
• Wild Halibut Fillets

Recipe Preparation:

Skin the halibut if not already done, and cut the fillet into 3” wide pieces. Melt the butter and spread onto the halibut with a brush. Sprinke the blackening seasoning on both sides of the halibut. If you want it very spicy, put enough seasoning so you can’t see the flesh anymore. Preheat the skillet (cooking should be done outdoors on a grill unless you have very good ventilation) on high until it is white hot. Place the halibut in the skillet and cook on one side until the spices turn black. Gently flip the halibut over and repeat on the other side. Check to see if it is done by breaking a piece open. It should be just slightly raw in the middle. It will finish cooking by the time it is served. Serves 3-4.

Recipe Ingredients:

• 1 1/2 lb. Moose Meat, ground
• 3 cups White Rice, cooked
• 1/2 cup Water Chestnuts, chopped
• 1/4 cup Green Onions, chopped
• 1/4 cup Green Pepper
• 1/4 cup Celery, chopped
• 1/4 cup Candied Ginger, minced
• 1/3 cup Beef Broth
• 3 tbsp. Soy Sauce
• 2 Eggs, beaten
• 1 clove Garlic, minced
• Oil for frying
• Ed’s Smoking Kit
• smoking kit

Recipe Preparation:

In a large skillet, brown moose meat. Add in water chestnuts, onions, green peppers,celery, garlic and ginger. Stir fry for 3-4 minutes. Add beef broth to skillet and stir well. Cover skillet and cook for 1 minute. Stir in soy sauce and egg. Serve over hot white rice.

Recipe Ingredients:

• Ptarmigan, Cleaned & skinned
• Stuffing, enough for all birds
• Hickory Bacon, 2 strips per bird
• Buy H&G Sockeye Salmon
• Headed & Gutted Sockeye Salmon

Recipe Preparation:

After cleaning and skinning the birds stuff them with your favorite dressing. Lay 2 strips of hickory-smoked bacon across the breast of each bird and wrap each loosely but airtight in aluminum foil. Bake for 60 minutes in a preheated 350 degree oven. After 60 minutes open the foil on one of the birds and see if the fat from the bacon has cooked down into the breast. If it has then open the foil wide on all the birds and allow them to bake uncovered for an additional 15-20 minutes or until brown.

Recipe Ingredients:

• 2 lbs. Halibut, sliced thick
• 3 cups Milk
• 4 cups Potatoes, cooked, diced, cold
• 5 slices Bacon, cooked, crumbled
• 1/4 cup Onion, diced
• 2/3 cup Cheddar Cheese, sharp, grated
• 1/3 cup Flour
• 1/3 cup Butter
• 2 tsp Salt
• 1/4 tsp Pepper
• Fresh-Frozen Halibut
• Wild Halibut Fillets

Recipe Preparation:

Place halibut in a greased glass baking dish. Season the halibut with salt and pepper. Make the cream sauce using the milk, butter and flour. Add the potatoes and onions to the sauce and pour over the fish. Sprinkle the cheese and bacon on top. Bake for 45 minutes at 325 degrees. Enjoy!

Recipe Ingredients:

• 2-3 lbs. Moose Tenderloin
• 1/4 lb. Salt Pork (or bacon)
• 1 1/2 tsp. Salt
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder
• 1/8 tsp. Pepper
• Ed’s Smoking Kit
• Wild Salmon

Recipe Preparation:

You will need a roasting pan and a wire rack to hold the tenderloin. Place tenderloin on to the rack and season with salt, pepper, onion powder and garlic powder. Next lay salt pork strips over top of the tenderloin and place in a preheated 325 degree oven. For a medium tenderloin cook for 25 minutes per pound of tenderloin.

This is the traditional way to preserve or dry salmon for the winter. The natives of Alaska still dry their salmon on large wooden racks for use during the winter. I like to use King salmon but any salmon will work. Fillet your fish. Remove the belly on the King salmon, it is too oily to make jerky. I like to hot smoke the bellies, though!

1. If you do not have a band saw, slice the fillets length wise into ½-inch wide strips. If you have a band saw, freeze the fillets and saw them into ½-inch wide strips. I have had salmon jerky made from whole fillets and it is good but it takes a couple of weeks to dry.
2. Make your brine.
3. Brine the strips for 10 minutes.
4. Remove from the brine and quickly rinse under cold running water.
5. If you use a rack, spray it with Pam to prevent sticking. Another method is to tie string on one end of the strip and hang the strips in the smokehouse.
6. Smoke at 80degrees F. for 24 hours. The strips should be dry to the touch but raw in the middle.
7. Now begins the time consuming process of finishing the drying process. I like to use a strong fan to blow a large volume of air across the product for the next couple of days. Dry it until it has the consistency of beef jerky.
8. After it has finished drying, you should freeze the product. There are two reasons for freezing. One is to kill any parasites and the other is if you allow the strips to continue to dry it will continue to dry it will get so hard you cannot eat it.

Recipe Ingredients:

• 1 whole side of wild salmon
• Lemon pepper
• 1 Lemon, thinly sliced
• Garlic powder
• 1 white onion, thinly sliced
• Parsley
• Fresh-Frozen Keta
• Wild Salmon Fillets

Recipe Preparation:

Skin the wild salmon if not already done, and cut the fillet into 3” wide pieces. Tear off a piece of tinfoil 8-12 inches long and place the salmon on the tinfoil. Lightly sprinkle the Lemon Pepper and Garlic powder on the salmon. Slice the lemon and the onion into very thin slices and arrange on top of the salmon at this time also place the parsley on the salmon for decoration. Wrap the salmon with the tinfoil and seal the seams very well. Repeat for the remainder of the salmon. Preheat oven to 350. Place the tinfoil wrapped salmon into the oven on a cookie sheet and bake for 20 minutes or until the opaque color in the center is barely visible. Serves 3-4.