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In the cure today

Moderators: Jenise, Robin Garr, David M. Bueker

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Jenise

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In the cure today

by Jenise » Wed Jul 02, 2014 2:47 pm

Being readied for the smoker: one 12 pound king salmon, one 5 lb sockeye. Can't wait!
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Jo Ann Henderson

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Re: In the cure today

by Jo Ann Henderson » Wed Jul 02, 2014 4:04 pm

Oh, drool! :mrgreen:
"...To undersalt deliberately in the name of dietary chic is to omit from the music of cookery the indispensable bass line over which all tastes and smells form their harmonies." -- Robert Farrar Capon
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Bill Spohn

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Re: In the cure today

by Bill Spohn » Wed Jul 02, 2014 4:16 pm

Jenise wrote: Can't wait!


Me neither!!
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Re: In the cure today

by Jenise » Wed Jul 02, 2014 4:27 pm

Bill Spohn wrote:
Jenise wrote: Can't wait!


Me neither!!


Only reason it's not two kings is that even my extra large smoker doesn't have room for that much fish. But it's a king and a sockeye because if we're going to have to clean up the smoker (afterward) anyway, we're not going to run it less than full!
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Shaji M

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Re: In the cure today

by Shaji M » Sat Jul 05, 2014 11:39 am

Yum!!! Will you be using cedar Jenise?
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Jenise

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Re: In the cure today

by Jenise » Sat Jul 05, 2014 11:48 pm

Shaji, no, we used a combination of apple and alder woods.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

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