On our way to Crevasse-morraine to collect some alder wood
A 15-year old with a machete. Stand back.
After brining in salt/br. sugar/maple syrup all night, and then drying under fan for 6+ hours, the Sockeye salmon goes in smoker for 4 hours or so. U can't see it but the alder wood is in the heated box under the fish.
Final product vacuum sealed with our chamber vacuum sealer.
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