Title: Maple Sugar Smoking Rub
Categories: Meat Native
Yield: 4 Servings

SPIRIT OF THE HARVEST
1/2	c	Salt, coarse
1	c	Sugar, maple
1	ts	Peppercorns

Brown sugar can be substituted for maple sugar.

Coarsely grind peppercorns. Mix all ingredients.

Pat meat or fish dry and rub inside and out with seasoning mixture. Place in cool, dry place for about 1 hr. Place wood chips in water to soak. Smoke until done.

If you do not have a smoker or wish to build the traditional Indian one described here, improvise by building a charcoal fire with all vents open. While fire is burning down, loop a piece of kitchen string under gills of each trout. Bring ends of string through vent holes of grill cover and tie so that fish are suspended from lid and tails remain at least 6" above coals. When coals have burned down and are covered with white ash, sprinkle 1/3 of damp wood chips over fire and place on grill. Smoke trout for about 1 hour, adding more damp wood chips every 15-20 minutes to keep up smoke. Remove fish and serve hot or at room temp. Refrigerated, smoked fish will last about 1 week.

Posted on GEnie by THE-MCGILLS [JOHN__CARRIE], Sat Sep 19, 1992

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

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