Leah, you be proud of me. Did lots of Salmon jerky yesterday and kept the skins for today. Soaked them overnight in olive oil, pepper and smoked salt.
Threw the cast iron skillet on the bbq's external burner and fired it up. Turned out awesome. Now where's that chilled chardonnay at?
Threw the cast iron skillet on the bbq's external burner and fired it up. Turned out awesome. Now where's that chilled chardonnay at?
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