OK, this will be a silly post because that's the mood I'm in. Back in the summer I cold smoked some salt along with cheddar and mozzerella cheeses. The smoked cheeses turned out great and have long gone to their maker, which was me. However, I keep forgetting to use the smoked salt--and there are a myriad uses for it. Steak will definitely be on the menu.
Somebody! Anybody! Help me to remember to use that salt!
I store my smoker in the garage because I don't have any overhangs or canopies in my backyard to protect it from the rain. Where's the warm sunshine already so I can get back to smoking? I've promised myself this year I'm smoking either a sockeye or a king salmon. Oh State--where is thy spring?
Somebody! Anybody! Help me to remember to use that salt!
I store my smoker in the garage because I don't have any overhangs or canopies in my backyard to protect it from the rain. Where's the warm sunshine already so I can get back to smoking? I've promised myself this year I'm smoking either a sockeye or a king salmon. Oh State--where is thy spring?
