Colleen canned 30+ jars of quince jam tonight. I'm quite sure we don't need that many, but they will make unique gifts. It tastes really good. what, you might ask, is a quince? It is in the rose family and is related to apples. They are more well known in Spain and marmalade was originally made from quince.
While Colleen was slaving away in the kitchen, I was off steelhead fishing with a friend. Actually, we enjoy canning, so I wouldn't really call it slaving away. There was a lot of ice in the river and it was hard to find access that didn't involve scrambling across ice floes. Not wanting to get dunked in the frigid water, we played it safe and did the best we could. I didn't catch any fish, but my friend did. As he had to leave town, he gave me the fish to smoke. It put it in the rub tonight, and it will go into the smoker tomorrow. I use a rub of:
1 cup kosher salt
1/2 cup sugar
1/2 cup brown sugar
Tbsp. black pepper
Lay the fillet skin side down in 1/3 of the rub. Pour a 1/3 of the rub on the flesh side, which is now facing up. Lay the second fillet flesh side down on that. And sprinkle the rest of the rub on that. The press with weight in the fridge for 24 hours. rinse. Pat dry. Let air dry for 1-3 hours. Then into the smoker at 150 degrees and apply smoke. (Thanks to Alton Brown for the recipe)
I'll let you know how it turns out.
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