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  • Salami is considered the most complicated of charcuterie, but these taste like Goerdt has cracked the code of the artisanal curing process.

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From our blog

Apr
29

A Day in the Life of a Fish Smoker Part 2: The Rack

After the fish has been brined, Tyson rinses the excess salt and sugar off the salmon. Now comes the racking process: pretty simple except it is important to leave just enough room between the salmon pieces to prevent them sticking together during the smoking. This would be very simple if we didn't have to stuff the smoker every time we smoke - so we try to squeeze every millimeter of space to accommodate as much fish as possible.  Read More

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