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Local food maven Ronnie Suburban, formerly of eGullet and now handling the weekly food media wrapup over at LTH Forum, provides an amazing, photo-rific step-by-step guide to curing and cold-smoking your own salmon. I'm embarassed to say that I found this via a link from Michael Ruhlman's blog. It's been up on LTH for a month but I guess I've been too busy making cheese and mushy pickles* to notice.
*Really, there's nothing grosser. Anybody know how to make them not so mushy? Alum? Horseradish leaves?