Page 23 - The Hunt - Winter 2019/2020

For Hattersley, the two big sales seasons are winter holidays and spring events like steeplechase races. “Often I’ll know someone who’s planning to serve my products at a steeplechase and the orders will start coming in,” he says.
Many foodies love to smoke their own meats. A few years ago, I went foraging in California with Hank Shaw, who writes books and has
a website (www.honest-food.net). Should someone gift you with a smoker during the holidays, you should take a look at Shaw’s recipe
for smoked salmon, along with his general preparation tips, which include using fruit woods for smoking (if
your smoker doesn’t use pellets). It helps is you’ve made friends with the owners of local orchards for access to discarded fruit-tree branches from annual pruning. Shaw also likes to add a little sweetness to his salmon—like
Through the years, Scott Hattersley has experimented with
a variety of woods. “But hickory seems to work on every protein because it produces a mellow smoke.”
honey and real maple or birch syrup—by basting midway through the smoking process. He also suggests using crystal salt for brining. Normal table salt has
a chemical agent to prevent it from clumping and may give an off-flavor.
Any leftover smoked trout or salmon is great for spreads. Use ingredients like dill, balsamic vinegar, chopped onion, capers and sour cream. Fortunately, they also pair well with champagne.
Visit www.smokedfoods.net.
PETER ZIMMERMAN ARCHITECTS
ARCHITECTURE . COMPREHENSIVE PROPERTY DESIGN . HISTORIC PRESERVATION WWW.PZARCHITECTS.COM . PHONE: 610-647-6970
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