...It is time to make some room in my freezer for my winter sausage making so i started on some of the salmon. Enjoy, i will.
Not a difficult story to tell. Cured for 24 hours, rinsed, dried, allowed the pellicle to set up, and into the smoke for 3 hours or so. Very tasty from the sample that i secretly pinched off.
Used the kettle, Trader Joe's briq's, and some cherry for the smoke.
Not a difficult story to tell. Cured for 24 hours, rinsed, dried, allowed the pellicle to set up, and into the smoke for 3 hours or so. Very tasty from the sample that i secretly pinched off.
Used the kettle, Trader Joe's briq's, and some cherry for the smoke.
