Cold Smoked Salmon (Pron)
Equal parts Salt & Sugar (2/3 Turbinado & 1/3 Brown)
Zest of Meyer Lemon, Lime, small Orange.
Juice of same
After 24 hour cure and rinsed clean:
Placed on rack uncovered in refrigerator for 3 hours.
Left on rack at room temperature 1.25 hours.
Cold smoked over Alder wood 3.5 hours using a homemade Maze smoker.
Served with mustard dill sauce.
Ticks all the boxes for me. Great!
What looks like a dill, mustard, oil accompaniment looks good too. Just guessing.
Nice! I'll take one of the fillets with some capers and onions. No need for silverware I'll just use my hands and teeth.
|All times are GMT -5. The time now is 05:36 PM.|
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2013, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.