headbanger
Well-Known Member
So, picked up a couple of really nice fresh salmon filets Friday and have been salt curing them since. Packed them in kosher salt and sugar then sandwiched between two sheet pans with some weight on top.
I'll rinse tonight and let them go one more day uncovered so they get nice and tacky and then cold smoke tomorrow afternoon for a few hours. Then the rest is history, yum yum.
I'll rinse tonight and let them go one more day uncovered so they get nice and tacky and then cold smoke tomorrow afternoon for a few hours. Then the rest is history, yum yum.