Left Hand Brewing Company - Jackman's Pale Ale
- ABV: 5.1%
- Int’l Bittering Units (IBUs): 48
- Serving Temperature: 43-48° F
2 lbs. salmon fillets with skin, rinsed
2 cups water
2 cups Jackman’s Pale Ale
½ cup coarse or kosher salt
½ teaspoon dried dill
½ cup firmly packed brown sugar
3 lightly cracked black peppercorns
1 bay leaf
Heat water and beer to boiling, add salt, dill, sugar, peppercorns, and bay leaf, stirring until the sugar and salt are dissolved. Simmer 25 minutes. Allow brine to cool to room temperature. Pour over salmon and weigh fish down with a saucer. The fish should be completely immersed in brine. Refrigerate 4-6 hours. With cold water, lightly rinse brine from fish but do not remove all of it. To dry, thread a loop of dental floss through one end of the fillet and hang in a well-ventilated area or lay on a cooling rack elevated on 4 cans placed in front of a fan for 4 to 8 hours. The fish will acquire a glossy veneer (called pelz) that is dry to the touch. Heat smoker to low and add wood chips. Smoke the fish slowly, checking occasionally. For moist fish with a hint of smokiness, the time will be relatively short. If you like dry and smoky, allow a longer smoking time.
Source: The Great American Beer Cookbook; Candy Schermerhorn; Brewers Publications, 1993.
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Let’s get one thing straight here bucko. Talking is for wimps. It’s highly over-rated and generally what gets you human-types into all of the troubles that us higher-intellect canine types tactfully avoid by creating a facade of simple-mindedness. Sure, talking in public allowed those two you mentioned to reach a pinnacle of fame I’ll never see, but where are they now? Big Ed’s either Purina Dog Chow or being used to assemble model airplanes. Rumor has it that Babe has used his newfound wealth to develop several highly addictive substance abusive habits. No thanks man. I’m strictly a barking (and typing upon inspired moments) kind of pooch as far as you know.
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