Last week's batch came out spot on perfect in 48 hrs using 3/4 cup sugar 1 cup kosher salt one pound of cheap Pacific US farm raised Salmon that was marbled with fat. This week I followed the identical procedure using wild caught Canadian salmon that was pricey in comparison and it came out too dry. This has been going on for over a year now. Sometimes it's perfect other times not so good. Is there a specific type of salmon that I should be buying that works better than others?
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
Mozz Sticks, Sans Recipe
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Finally—Storage Containers That Look Nice
Is This the Best Way to Cut a Bagel?
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