Create perfectly smoked salmon with this dry brine recipe, delivering flaky, flavorful fish with a rich smoky taste. Ideal for a savory treat or a show-stopping appetizer. Blue states have good ...

To avoid this, try dry brining ... smoked turkey. The process, essentially, involves salting your food prior to cooking and leaving it to rest for a few hours -- this avoids soaking meat (or fish ...

The fillets are heavily smoked, which gives them a deep mahogany color and a meaty, chewy exterior—what smoked meat aficionados would call a nice bark. Yet the fish wasn’t dry, as some of the ...

After brining, "cold-smoked salmon is cured ... is done (usually about 12 hours), the fish is then washed to remove the excess seasonings and then patted dry. The curing stage finishes with ...

If you want to shake up your kitchen habits, don’t neglect these underrated ingredients next time you do your weekly shop.

Poland has a famous and rich tradition in smoking food, mostly to prepare fish ... smoked in a chimney’: smoked gammon and sirloin, but also smoked goose breast, the so-called półgęski. Meat that was ...

Either wet cured in spiced brine ... from the fish (or country) specific to the rather more personal. This comes from Rick Stein at Home and it’s a proper Christmas cracker (above). Buy your gammon ...

From the staples in our store cupboards to the emergency ready meals in our freezers, ultra-processed foods have crept into our lives at a terrifying rate.

If you’re really in the mood to celebrate the midday meal, throw in a creative cocktail like the Pink Shaman (a tequila drink smoked with ... grade tuna (from Dry Dock Fish Co.) across from ...