Sup?

dill, coriander, and vodka?

why

>>8445054
You sicken me.

>>8445054
idipot

>>8445039
I make my own every July when you can find fresh wild caught sockeye salmon. I use salt, brown sugar, fresh dill, and lemon zest, cure for 48 hours then cold smoke for 6 hours. I know some people sprinkle aquavit over it, but I've never done that. Delicious stuff. A real treat. I make enough so that I vacuum pack and freeze some.

>>8445039
This salmon died for nothing.

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>>8445039
>grav lax
jätte bra

>>8445201
Never freeze cured meats.

>>8445276
why

>>8445343
Welp that's the end of this thread because either this guy is a full on "bicycle helmet all day just in case" retard or a troll.

>>8445276
Why?

Fucking gravad lax.

Perfection.

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>>8445054
Are you fucking stupid?

>>8445343
>>8445499
You literally could have just googled this.
>Large chunks of deli meat, as well as slices of deli meat, can be kept in the freezer for 1 to 2 months if properly packaged. After this time, the quality of the meat begins to deteriorate, affecting texture and flavor.
>Dry cured meats, because they contain less moisture, can be frozen for longer, up to 3 months before deteriorating.

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>>8445893
cute, but we're talking about a salmon doused in liquor

>>8445201
Using the dill prior to smoking is pointless.
You should also dry it before smoking.

>>8446264
I still taste the dill after smoking. I'm not "cooking" it, I'm cold smoking it. I do dry it until it forms a pellicle prior to the cold smoke.

>>8445039
>whole peppercorns
>not scraping all the flavorings off before slicing
5/10