Home-cured gravlax, Elisson-style.
Home-cured gravlax, Genesis-style.
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Sunday, August 19, 2012
3 comments:
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On the top of my to do list is to learn how to do DIY charcuterie. I already have mastered hot smoking; however, I do not have the space necessary to do cold smoking in my condo, so the next step for me would be preserving meats etc. :) NOM!!!
ReplyDelete@Maven - I haven't done much with curing meats, but right now I'm working on pastrami - both beef and duck. I'm looking forward to trying the results early next week...
ReplyDeleteOOH Elisson... duck pastrami? We need to be Facebook friends... I'm forever posting about food.
ReplyDelete