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munsiecross

Member since Aug 2013

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Reviewed Smoked Salmon

Aug 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was great, my family lived in Washington as a kid so we had ample smoked salmon growing up. I cut the salt in half right off the bat from one to a half of a cup. Dut to timing i was only able to board press the salmon for 16 hours. pressing the salmon with the rub draws moisture out of the fish which the end result keep better and taste bette"

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