We will meet once at my home in Lyme 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.