Wednesday, March 15, 2017
Saturday, March 11, 2017
Cold smoked salmon notes
cure with salt
24-48 hours
rinse
pat dry
chill for pellicle
2-4 hours
smoke @ 70° to 80°
for 6-12 hours
avoid hot days
wait for the fat to begin to appear (bubble)
Chill for 4+ hours to prepare for serving
https://www.youtube.com/watch?v=6pEuQe52R9E - SEAFISH but informative
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