Some varieties are cured or smoked, while others are left raw until fired on the grill or baked in the oven. Any type of protein can be turned into sausage including pork, beef, chicken, turkey or ...
For this juicy, tender smoked turkey, the keys to success are seasoning the bird with a dead-simple saltwater brine, then controlling the temperature of the smoker for even cooking. Pitmaster ...
Put the strips to one side. To dice the salmon, pile up the slices of smoked salmon into a stack. Using a very sharp knife, cut across the stack to give you thin strips. Turn the stack 90 degrees ...
The smoked salmon can also be cut up two days before, covered in cling film and kept in the fridge. The parsley and spring onions can be finely chopped the day before, covered and left in a cool ...