I totally forgot about this one, but here's a pic of the Steelhead I cured and smoked last week.
It turned out great... cured well, and with a great smoky, not too salty flavor, and a bit spicy.
Half of it's given away or eaten already, but I have a bit left which I'll be enjoying on the deck the next sunny day we get.
That steelhead looks great, as do all the other pictures on this blog. How does a local get ahold of any of this stuff?
ReplyDeleteIt's easy Vincent: Just come over to my place on se 20th, have a glass of wine or a cocktail with me and you can eat all you like!
ReplyDeleteAll the best
Awesome, Vincent commmented on my blog too. Said he really liked my recipes, though I suspect he's really never read them. Do you think the Frenchies would like my Wine Recipe and 7 Steps to Perfection? This looks yummy, enjoy and I'll be hoping for a sunny day for you (though it could be a long wait!!!).
ReplyDeletePCP, email me at vincent dot fritzsche at gmail dot com and I'll email you info about the garage tasting. Can't find any way to email or messgae you. Cheers. Maybe we could connect before then. I'd love to see what you're up to.
ReplyDeleteTodd, Your smoked Steelhead turned out great! Thank you so much for sharing it with us. I really appreciated the spice you added. We enjoyed it at the winery while showing my mom and her husband around. It complemented my barrel aging Pinots superbly! Anne Hubatch
ReplyDeleteI was very happy to finally meet vincent and to supply him and Anne with bacon, pickles, charcuterie, and smoked salmon/steelhead.
ReplyDeleteMy hobby is making me friends in low places and I'm really enjoying it!!