Hot and Cold Smoked Salmon Prepared at Home

Hot and Cold Smoked Salmon Prepared at Home

Summer (8 hrs. or less) | This course is completed

Lyme Lyme NH, NH 03768 United States

John Sander's Home

NEW

7/18/2017 (one day)

12:00 PM-5:00 PM EDT on Tue

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$40.00

1 session, 12:00 – 5:00 PM
Tuesday, July 18, 2017
Sanders Home - Lyme, NH
Course Fee: $40

NOTE: It is the responsibility of any participant with a food allergy(s) or specific nutritional concern(s) to make the final judgment if a food item is appropriate for them to consume.

We will meet once at my home in Lyme, from noon until 5 PM, and finish cold smoking a salmon filet that has been previously “cured”. We will “dry brine” another salmon filet, and then hot smoke it. The course will cover the local supply of fish, the recipes for these techniques, and some equipment that helps make this easier at home. The smoking will be done on a Weber Kettle. We will enjoy the fruits of our labors at the end of the course.

There will be a reading packet for this course.

Sanders, John

John is Dartmouth Class of 1964. He practiced cardiac surgery at Northwestern University Medical School and DHMC for 40 years. This is John’s seventh year as co-leader of “Great Decisions.”