After a 20 hour salt pack with sugar and pepper.
Then a three hour smoke at 160 degrees.
The yield was delicious smoked salmon.
The meat was incorporated in cream cheese, sour cream, dill, horse radish, salt, pepper, and a generous splash of lemon juice and Worcestershire.
3 comments:
I would love to be able to say "nummers" in every language that exists.
That's like burning an eighth of an entire coal plant for one meal. Sheesh! It BETTER be tasty!
I just realized ... Phfrankie gets his dip!
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