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Morris Plains, New Jersey

Member since May 2006

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Reviewed Smoked Salmon

Dec 28, 2012 in Food Network Community Toolbox on

I've never made smoked salmon before but this is my new favorite recipe for gatherings! I used only one large side (no skin, no weights). I cured it for 24 hrs and dried it for 3 and smoked it on the rack for 3 hr . It came out excellent but slightly salty. I'm going to make another one for New Years, I'll cut back on the salt slightly. "

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