Thursday, October 14, 2004

So now it's getting smoked.

Fish I mean. Toni took last years' stash out of the freezer ( one Coho, some pink and some chum ) and put some salt/sugar cure on it for overnight. Tomorrow it will be rinsed off and put back in the fridge uncovered so it can dry out a bit. On Saturday he will smoke it.

Can't wait! Yummmmm!

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