Sidney is keeping close watch over the smoking meat
April's Charcutelpalooza challenge was hot smoke. This is something Cliff and I have done before since we got our smoker a few years ago. We like to smoke a couple chickens for dinner on the weekend and then make smoked chicken salad with what is leftover. We've even smoked a bacon explosion!
Wow, check out the beard on that guy! (Circa April 2009)
The April challenge included smoked salmon and Canadian bacon. The hot smoked salmon was great because it was something new and different for us. When I first read the challenge I figured it would be like the smoked salmon I'm used to with bagels and capers but I learned that's made with a cold smoke. This salmon was just as, if not more, delicious. We did two brines - one was more basic and the second had an Asian flair with soy sauce and Chinese Five Spice.
We had it right off the smoker...
My sushi isn't pretty but it tastes great! We had cousins over two nights in a row to eat it. Cliff and I took a class on sushi making at The Hill's Market a few weeks ago. It was more of a demonstration than a class but it included a fun meal in the wine department with sushi and wine pairings.
The Canadian bacon was equally delicious and smoky on our eggs benedict on Sunday morning and later in week with some green beans we canned last summer. We're looking forward to May's challenge, so stay tuned for the update the art of the grind.