Pastrami and smoked fish are one of our favorite cold cuts to entertain. Thanks to the mild winter we have had to date here in SE TX, the weather is perfect for cold smoking fish.
The grouper is curing in salt while the briskets were just pulled out of the brine and drying in the refrigerator to form the necessary pelicle required for smoking.
We should be ready to smoke these pieces tomorrow and Tuesday.
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