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Showing 1-4 of 4
on August 13, 2002
This method of curing and smoking salmon is the best I've ever had, the taste is out of this world and worth every minute of the effort and time! The results are outstanding, once tasted done this way, you will never want it any other way. wonderful as a snack or added to other recipes, the flavour is the best!!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 07, 2006
The flavor is wonderful. I used our stovetop smoker that we have so I reduced the smoke time to just 40 minutes per the book that came with our smoker. I also use alder instead of the woods mentioned. I served this to a sit down dinner for 100 and people were licking the plates clean it went over so well. Lots of people were asking for the recipe.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 26, 2005
Great--easy for my first time use of my smoker! One tip though--don't go over the standing time too far. I ended up leaving mine for about 12 hours, making it too salty for the kids, but great for this salt addict!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #193146
on February 10, 2005
Serving Size: 1 (136 g)
Servings Per Recipe: 16
The following items or measurements are not included: