jenny_haddow wrote:Rik, I measured half an inch of fish, so I cured for one plus two days. The amount of cure depending on the weight of the fish. Then air dried as with bacon for a day, then eaten. My dad did the last bit and said they passed muster.
Wohoki wrote:I wouldn't have been quite as blunt about it as old Porker above, but I wouldn't make kippers with smoke powder, I'd just get some sent from Craister or the Isle of Mann. It's not that expensive, the product is superb and it supports an arstisanal and threatened business. No-one looses. (And the postman will love you if the weather is hot )
pokerpete wrote:Oh dear, I seem to have inadvertanty ruffled a few feathers.
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