I cured the salmon with brown sugar, salt and dill and juniper berries for 3 days, then did a wok smoke with: brown sugar, many black tea leaves, juniper berries, buckwheat tea, nutmeg, random spices
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I hard cured the salmon with brown sugar, salt and dill and juniper berries for 3 days, then did a 3h wok (cold) smoke with: brown sugar, many black tea leaves, juniper berries, buckwheat tea, nutmeg, random spices
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@skinnylatte have you ever tried using a Dutch oven instead of a wok?
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@grumpasaurus nope! Should I?
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@skinnylatte that's what I grew up doing. my mom says the lid traps in the smoke better. For (brined and then par steamed) chicken i turn off the heat and let it sit until it's cooled down for a deeper smoke.
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@grumpasaurus oh yeah I should do that. Can definitely see the lid fits better
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@skinnylatte omg that's sooooo good
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You can do it without the curing step
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