Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Home smoked mackerel takes no time at all, tastes amazing and can be done without any shop bought equipment.
What are you waiting for?
A venerable Pacific Northwest method of preserving salmon -- it's halfway between jerky and regular smoked salmon, heavily smoked and sweet from brown sugar and maple syrup.
My first shot at hot-smoking using a commercial smoker box, maple-juniper brine, and some decadent fish and seafood.
Just what I said!!
Charcutepalooza continues with smoked pork and fish plus a recipe for fish stew
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