once a year we smoke red salmon - after the fish is here at our place, we clean it, brine it, dry it on racks in the smoke house, then apply a scotch cure [though we use dark rum] and finally apply smoke for 3 to 4 days then let the fish rest a day before vacuum packing and freezing it. Since I normally do not smoke, at times it feels as if I do...
17 сен 2024