2 cups of sugar cure
4 shot glasses of Worcestershire
1-2 shots of liquid smoke
2 shots soy sauce
1 Tablespoon garlic salt
Add to 5 gallon bucket, along with one gallon of hot water, stir to dissolve. Add 1 gallon of cold water. Add up to 32 trout, or fish fillets. Fill bucket with cold water. Mix well. Keep in a cool area for at least 8 hours, not more than 14. Stir at least once during that time. Smoke at low temperature until done.
I found this recipe years ago, in a taste of home magazine. The holiday 1998 edition. I saved it on Pinterest, but they removed it. Thankfully I hoarded my copies, and finally found it!
1 1/2 cups butter, softened
1 8oz package of cream cheese, softened
2 1/3 cups of sugar
6 eggs
3 cups all purpose flour
1 tsp vanilla extract
In a large bowl beat cream cheese and butter. Gradually add sugar, beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add flour, beating until just blended. Add in vanilla. Pour into a greased and floured tube pan* Bake at 300 for 1-1 1/2 hours, until a toothpick comes out clean. Cool on pan 15 minutes, then remove and let cool.
*I use 2 loaf pans. And I normally don’t bother with the “flour” part
It’s one of our favorite things to have in the house.
