Cure:
Equal parts Salt & Sugar (2/3 Turbinado & 1/3 Brown)
Zest of Meyer Lemon, Lime, small Orange.
Juice of same
Fresh dill
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.
Equal parts Salt & Sugar (2/3 Turbinado & 1/3 Brown)
Zest of Meyer Lemon, Lime, small Orange.
Juice of same
Fresh dill
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.
