thank you for your response. I believe I will order some fibrous casings.
Cold Smoked Salmon
Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User Cast Iron last edited by
Does anyone have a specific recipe/time/temperature advice for cold smoked salmon? I want to be prepared when it does turn cold. Last time I did it was when it didn’t get above 36;F for the day. I know it’s hot now, but just want to be ready. Thanks