Hab

[Oldman]

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

[Habanero Smoker]

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.

[3rensho]

That does look like it's a must try.  By "Chinese Red Pepper" I would think he means Szechuan pepper which is reddish brown.

[Habanero Smoker]

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).

[Oldman]

Let me know how it comes out.
Thanks,
Olds

[Habanero Smoker]

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.

[Habanero Smoker]

Here is the link to Björn's salmon recipe:

Chinese Red Pepper and Orange Smoked Salmon

Looks like one I am definitely going to make.

[Oldman]

Looks good to me.

[Habanero Smoker]

This recipe has been updated. Björn has been kind enough to provide more photos and more details on how to smoke/cook.

[Oldman]

Very nice... I'm not a big Salmon person but I may just try this one.