Sunday, August 19, 2012

a tale of two dishes

Home-cured gravlax, Elisson-style.

Home-cured gravlax, Genesis-style.


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3 comments:

Maven said...

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!!!

Elisson said...

@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...

Maven said...

OOH Elisson... duck pastrami? We need to be Facebook friends... I'm forever posting about food.