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Cold-Smoked Salmon, dry-curing frozen side/fillets with skin-on
I'm in the UK in an area where local fishmongers are unreliable and untrustworthy so for smoked salmon I am using farmed Scottish salmon sides, bones-out but skin-on, supplied by a major national supermarket fresh vacuum-packed in their factory. I have high confidence in the cleanliness, age...- lemain
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- Replies: 2
- Forum: Info and Practices
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Hi, new boy, Lemain (aka David in the offline world)
Hi, I've just bought a maze style smoker specifically to make smoked salmon. We had some over Christmas made by my son in law and frankly I can't get interested in anything but home made. I'll be following s-i-l's recipe to start with before I play around. I look forward to lurking here and...
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