Huh? What?
is one Smokin' Farker
- Joined
- Oct 24, 2014
- Location
- Arizona
We're moving back into cold smoking season here.
Three pounds of wild-caught Coho salmon headed for the refrigerator. It'll cure for 24 hours, then get cold-smoked tomorrow.
Three pounds of wild-caught Coho salmon headed for the refrigerator. It'll cure for 24 hours, then get cold-smoked tomorrow.