jminion1
Sous Chef
Here is a recipe and technique I passed on years ago
About 5/8 of the way down the pages is the way we have been doing it for years.
http://www.virtualweberbullet.com/salmon1.html
This is a dry cure instead of wet brine but the cook would be the same.
Jim
About 5/8 of the way down the pages is the way we have been doing it for years.
http://www.virtualweberbullet.com/salmon1.html
This is a dry cure instead of wet brine but the cook would be the same.
Jim