www.sausagemaking.org

A couple photos of a batch of white suckers and rainbow trout my brother and I caught and did up last fall, in time for the sucker runs across North America. FYI if they're around, there's typically no limit, and if you catch them when the water's still cold, like right now, they are delicious. While they're spawning (next while) they'll stack up in small streams like nobody's business. Brine recipe copied from my dad: coarse salt, brown sugar to taste, plus a bit more; soya for color and a bit of roundness, smoke hot enough to cook but cool enough so it doesn't disintegrate or weep.

<table><tr><td><a href="https://picasaweb.google.com/lh/photo/Bx69ACdTTQpytbLY8FkUHAxw5VFIYZUUOuaDDt6JAq0?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-Ie7jsuetXDE/T4HGKmglV9I/AAAAAAAAAgs/Lt_0bttXgcM/s640/Today%2520009.JPG" height="480" width="640"></a></td></tr><tr><td>From <a href="https://picasaweb.google.com/andrew.melony/DropBox?authuser=0&authkey=Gv1sRgCOe28rbej4GMlwE&feat=embedwebsite">Drop Box</a></td></tr></table>

<table><tr><td><a href="https://picasaweb.google.com/lh/photo/WtxOFX6PpVWvCfYoMKJZjAxw5VFIYZUUOuaDDt6JAq0?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-TdE9yuyISB4/T4HFdKPxqZI/AAAAAAAAAgk/womy30TypTY/s640/Today%2520008.JPG" height="480" width="640"></a></td></tr><tr><td>From <a href="https://picasaweb.google.com/andrew.melony/DropBox?authuser=0&authkey=Gv1sRgCOe28rbej4GMlwE&feat=embedwebsite">Drop Box</a></td></tr></table>

Yum. I got some mustard. Pass a few of those my way!