Re: What's in your smoker?
Quote:
Originally Posted by T.G
Cured and smoked a 2.5lb salmon filet for the 4th Annual Napa Polar Bear herf (BABOTL Indoor herf)
Cured with a modified version of Peter's recipe: Cold Smoked Salmon
Smoked with pecan wood. |
Looks delicious Adam.
What modifications did you make?
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