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?
Smoked salmon doesn't have to be just for special occasions; it's as easy as brining, air drying and loading into the smoker. Perfect for preserving your catch anytime of the year!
Smoked mussels are an awesome party appetizer. Just the color alone will draw people to them. And done right, they stay juicy and briny. They're also great in pasta dishes and risotto.
Home smoked mackerel takes no time at all, tastes amazing and can be done without any shop bought equipment.
What are you waiting for?
ChefSteps soaks the salmon in pastrami brine for 48 hours, then smokes it at a low temperature. The result is a smoky, savory salmon that flakes into bite-sized morsels, and has a slightly sweet bark. It's just the way salmon candy should be.
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.
It is salmon season in California and the Pacific Northwest, which means plenty of smoked salmon -- my version is glazed with Alaska birch syrup.
Smoke ten pounds of fish. Pack it up nicely, and stash it in your freezer. Really! You will always be ready for company. Or the errant bagel that dares to cross your path...
Just what I said!!
A breakfast entirely made from scratch.
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