I E-mailed you on this but I'm not sure if you check that addy much.
Did you see this: http://www.susanminor.org/forums/showthread.php?t=598
Enjoy,
Olds
Hi Olds;
I haven't seen that post. Interesting recipe, I'll get it added to the recipe site in few days. That recipe looks so good, it may have to go through Hab's Test Kitchen. ;)
Thanks for bringing it to my attention.
That does look like it's a must try. By "Chinese Red Pepper" I would think he means Szechuan pepper which is reddish brown.
That recipe does look really good. I going to send him/her an email to clarify a couple of things. Such as how much to salt/sugar to apply, such as a light dusting or apply liberally. And if he meant dry 4 -6 hour in the freezer (or should that be the refrigerator).
Let me know how it comes out.
Thanks,
Olds
Quote from: Oldman on June 18, 2009, 11:57:07 PM
Let me know how it comes out.
Thanks,
Olds
Olds;
It's all typed up, so you can take a look at it now. I just want to proof read it one more time before making it available to the public. I will be moving it over sometime this morning.
3rensho;
Chinese red pepper is Szechuan or Sichuan pepper.
Here is the link to Björn's salmon recipe:
Chinese Red Pepper and Orange Smoked Salmon (http://www.susanminor.org/forums/showthread.php?t=600)
Looks like one I am definitely going to make.
Looks good to me.
This recipe has been updated. Björn has been kind enough to provide more photos and more details on how to smoke/cook.
Very nice... I'm not a big Salmon person but I may just try this one.