- Jul 14, 2008
- 1
- 10
Fifty years ago I remember tasting smoked sturgeon and whitefish from Bamadji Lake (Slate Falls First Nation) in Northwestern Ontario that was presented from the confines of a birchbark smoke house.
Is anyone familiar with the science of this method.
Better still, is anyone doing it this way anymore?
Is anyone familiar with the science of this method.
Better still, is anyone doing it this way anymore?
