Smokin’
My friend, Theo Bakelaar, from Holland, sent these great photos of the process of smoking eels and fish. He uses fresh-water eel skin in many of his long fly imitations—and it makes an extremely tough and effective fly. Theo is waiting for these with a glass of beer in hand.
My grandfather had a smokehouse and cured all his own meats every fall. As I child I helped with the butchering and smoking. Nothing like thickly sliced, home cured bacon smoked over applewood. Even now it makes me drool as I think of it.
Eels and fish hanging’ in prep to be smoked.
Watching the smoker and waiting for the tasty finished product.