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----- Original Message -----
From: Chef Alex\Chef Jaf
To: phaedrus
Sent: Saturday, August 10, 2002 6:13 AM
Subject:
Yes, I have reviewed the recipe for Monte Cristo Strata. I am
looking for one that is deep fried and is usually served with
a reed current jam,dusted with powdered sugar, teamed with Ham,
turkey, I suppose that this recipe could be improved. I look
forward to providing my results soon.
Cordially,
Chef Alex\Chefjaf
The orgin would also be intresting to find!!
Hello Chefs,
Below are several recipes. Only the first one and the last one are deep-fried. The others are pan-fried. I included the last two for the different red currant jam sauces.
My food dictionary says that the origin of the Monte Christo strata or sandwich is not known.
Phaed
Monte Cristo Sandwich
4 servings or 4 sandwiches
1/4 cup mayonnaise
2 teaspoons prepared mustard
8 slices sandwich bread
4 slices cooked turkey
4 slices cooked ham
4 slices swiss cheese
2 egg whites
3 eggs
1/2 cup sour cream
2 tablespoons milk
1 cup fine dry breadcrumbs
vegetable oil
red currant jam
1 Combine mayonnaise and mustard, stirring well;
spread on one side of each bread slice.
2 Place one slice each of turkey, ham, and cheese on
top of 4 bread slices.
3 Top with remaining bread.
4 Cut each sandwich in half diagonally; secure with
wooden picks.
5 beat egg whites until stiff; set aside.
6 Beat eggs; add sour cream and milk, stirring well.
7 Fold in egg whites.
8 Dip sandwich halves in batter; coat with breadcrumbs.
9 Carefully lower sandwich halves, one at a time, into
deep hot oil (375 degrees); fry until golden turning once.
10 Drain; remove wooden picks. Dust with powdered sugar.
11 Serve sandwiches immediately with red currant jam on
the side
----------------------------------------------
Monte Cristo Sandwiches
17 minutes (5 min prep, 12 min cooking)
8 servings
6 eggs
1/2 cup milk
1/2 lb deli turkey (sliced thin)
1/2 lb deli ham (sliced thin)
8 slices swiss cheese
16 slices egg bread
4 tablespoons butter
1/4 cup powdered sugar (to dust)
1 jar red currant jam
1 In a medium bowl, whisk eggs and milk until well combined.
2 Place en equal number of slices of the turkey, ham and
Swiss cheese on 8 slices
of the bread.
3 Top with the remaining 8 slices of bread.
4 In a large skillet, melt 1 tablespoon of the butter over
low heat.
5 Dip 2 sandwiches, 1 at a time, in the egg mixture, coating
completely.
6 Place in the skillet and cook 2-3 minutes on each side, or
until bread is golden and cheese melts.
7 Repeat with the remaining sandwiches, adding more butter as
needed.
8 Dust with powdered sugar and serve immediately with jam on
the side for dipping.
------------------------------------
Monte Cristo Sandwiches
4 tablespoons unsalted butter, softened
8 slices firm-textured sliced bread, white or whole wheat
Dijon mustard
6 ounces sliced smoked ham, such as Black Forest or Westphalian
6 ounces sliced Swiss cheese
6 ounces sliced roasted turkey breast
For the batter:
4 large eggs
1/2 cup milk
Salt to taste
Cayenne pepper
Gherkins for serving
Put a griddle or 2 medium skillets over moderate heat. Melt the
4 tablespoons butter on the griddle or divide it between the
skillets. Heat until the foams subsides.
Meanwhile, spread one side of each slice of bread with some of
the mustard. Top 4 of the slices with some of the ham, cheese,
and turkey. Top each with 1 slice of the remaining bread, pressing
down to form 4 compact sandwiches.
Make the batter: In a shallow bowl, whisk 4 large eggs with the
1/2 cup milk and salt and cayenne pepper to taste.
Dip each sandwich on both sides into the batter, coating it well.
When the foam from the butter on the griddle or in the skillets
subsides, add the sandwiches to each hot surface. Cook for 4 minutes,
turn with a metal spatula, and cook 4 minutes more, or until golden
brown. (Use the back of the spatula to press each sandwich down as
a way of melting the cheese.)
Step 2: serve
Transfer the sandwiches to a cutting board and cut each in half
on the diagonal. Divide the triangles among 4 plates.
Dust with powdered sugar, garnish with gherkins and serve with
red currant jam.
The classic Monte Cristo sandwich is a three-layered affair with ham,
turkey, and cheese that when classically prepared is dipped into batter,
then deep-fried. We opted to pan-fry these ones instead--a nod to health
considerations as well as ease of preparation. A word about ingredients:
The better the bread you use, the better the sandwiches. It should be
firm textured, the homemade variety. Serve these sandwiches with a fork
and knife.
---------------------
Monte Cristo Sandwich With Sweet Mustard Sauce
Sweet Mustard Sauce
1/4 cup red currant jelly
2 tablespoons Dijon mustard
1 tablespoon orange juice
1 tablespoon water
Sandwiches
2/3 cup egg substitute
1/2 cup fat-free milk
1/4 teaspoon salt
1/4 teaspoon black pepper
4 slices cooked turkey breast
4 sliced cooked ham
4 slices 50%-less-fat Jarlsberg or Swiss cheese
8 slices white bread
Cooking spray
1 1/2 teaspoons powdered sugar
To prepare sauce, combine first 4 ingredients in a small saucepan
over low heat, stirring well with a whisk. Cook until jelly melts.
To prepare sandwiches, combine egg substitute, milk, salt, and
pepper in a shallow dish.
Place one slice each of the turkey, ham, and cheese on each of
4 bread slices. Top with remaining bread slices. Carefully dip
both sides of each sandwich into the egg substitute mixture.
Place sandwiches in a large nonstick skillet coated with cooking
spray over medium-high heat. Reduce heat to medium; cook 3 minutes
on each side or until sandwiches are golden.
Sprinkle sandwiches with powdered sugar. Serve sandwiches with sauce.
Serves 4.
-----------------------------
Blue Bayou Monte Cristo Sandwich
This is the Monte Cristo Sandwich that you get at Disneyland in the
Blue Bayou Restaurant.
Currant Jelly Sauce
2/3 cup currant jelly
1 Tbs. water
1 Tbs. half and half
Combine jelly, water and half and half in blender and mix until smooth.
Makes about 3/4 cup.
Fruit Compote
Combine your favorite fresh and canned fruits and chill well. Plan
about 1/2 cup per person.
Batter
2/3 cup water
1 small egg
1/2 Tsp. salt
1/8 Tsp. white pepper
1/8 yellow food coloring
2/3 cup all-purpose flour
1 3/4 tea. baking powder
Place water, egg, salt, pepper and food coloring in a bowl and using
an electric mixer, mix well at low speed. Add flour and baking powder
and mix until batter is smooth. Chill. Makes enough for 4 sandwiches.
Sandwiches
8 slices white bread
4 slices turkey (1 oz. each)
4 slices Swiss cheese
4 slices sliced ham
Make 4 sandwiches, putting cheese between ham and turkey. Cut into
fourths and put a toothpick through each quarter.
Final Preparation Soybean or vegetable oil for frying Confectioners
sugar Fruit compote Currant jelly sauce Heat about 6-inches of oil
to 340F in a fryer. Dip sandwiches in batter to cover all surfaces.
Deep fry sandwiches until golden brown, turning as needed. Remove
from oil, take out toothpicks, sprinkle sandwiches with confectioners'
sugar. Serve with fruit compote and currant jelly sauce.
Note: Might be a good idea to double up on the batter recipe as it
does not seem to make enough to cover all the sandwiches.
----- Original Message -----
From: "curry"
To: phaedrus
Sent: Saturday, August 10, 2002 12:27 PM
Subject: peppermint-extract
> Hello phaedrus,
>
> Okay, can you send me the cake-recipes with Peppermint-Extract ?
> (on my Scottland-Hollyday, I bought the peppermint-extract...but I
> don't know, what can I bake or cook with it ??? )
>
> --
> Best regards,
> curry
Hello Curry,
See below. Some of these sound very tasty.
Phaed
Peppermint Marble Angel Cake
Ingredients :
CAKE:
1 pkg. Duncan Hines angel food cake mix
1 tsp. peppermint extract
6 drops red food coloring
GLAZE:
1 c. confectioners' sugar
2 tbsp. milk
1/4 tsp. peppermint extract
3 drops red food coloring
1 peppermint candy stick, crushed (optional)
Preparation :
1. Preheat oven to 375 degrees F. 2. For cake, prepare batter
following package directions. Stir in peppermint extract. Divide
and tint half of batter with red food coloring. Spoon batter into
ungreased 10 inch tube pan alternating colors to marble. Bake and
cool cake following package directions. Brush loose crust from cake
with paper towel. 3. For glaze, combine sugar, milk, peppermint
extract and red food coloring in small bowl. Stir until smooth.
Drizzle over cake. Sprinkle with crushed peppermint candy, if
desired. 12 to 16 servings.
----------------------------------
Chocolate Mint Cake
Ingredients :
1 c. unsifted all-purpose flour
1/3 c. cocoa
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
3/4 c. sugar
1/3 c. shortening
1 egg
1 tsp. peppermint extract
2/3 c. milk
Frosting:
2 c. sifted powdered sugar
2 tbsp. butter or margarine
1/4 tsp. peppermint extract
2-3 tbsp. milk
1-2 drops green food coloring
Thin chocolate covered mint candies,halved
Chocolate chip mint bon bon ice cream (optional)
Preparation :
1. Stir together flour, cocoa powder, baking powder, salt and
soda. 2. Beat together sugar and shortening on high speed mixer
until fluffy. Beat in egg and peppermint extract. 3. Add dry
ingredients to creamed mixture alternately with the milk, beating
well after each addition. 4. Pour batter into greased and floured
9" round cake pan. 5. Bake at 350 degrees for 25 to 30 minutes or
until cake test is done. Cool 10 minutes. Turn out onto rack to
cool completely. 6. For frosting, beat together the sugar, butter
extract and enough milk to make a spreadable consistency. Tint
frosting pastel green with food coloring. 7. Place cake layer on
serving plate. Frost cake on top and sides. Decorate with mint
halves. Serve bon bon ice cream if desired. Daneta Baker
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Seafoam Cake
Ingredients :
1 white cake mix
6 tbsp. green creme de menthe or 2 tsp. peppermint extract and green
food coloring
1 (1 lb.) container chocolate fudge topping
9 oz. container non-dairy whipped topping
Preparation :
Prepare cake mix according to directions and mix in 3 tablespoons
creme de menthe (or 1 teaspoon peppermint extract and green food
coloring). Bake in 13 x 9 inch pan. To whipped topping, add 3
tablespoons creme de menthe (or 1 teaspoon peppermint extract and
green food coloring). When cake is cool, spread fudge topping on
top; then frost with whipped topping. Garnish with mint leaves and
cherries.
----------------------------------
Peppermint Cake
Ingredients :
1 box white cake mix
2 1/4 tsp. peppermint extract
Red food coloring
1 can white frosting
Peppermint candy, crushed
Preparation :
Mix the cake mix according to cake directions. Before putting
into pan(s) add 2 teaspoons peppermint extract and 4 drops red food
coloring. Bake as directed. Cool. Mix white frosting with 1/4
teaspoon peppermint extract. Frost. Then garnish with crushed
peppermint candy.
----------------------------------
Mint Cake
Ingredients :
1/2 c. butter or oleo
1 c. sugar
4 eggs
1 lb. can Hershey syrup
1 c. & 1 tbsp. flour
1 tsp. vanilla
Topping #1:
2 c. powdered sugar
1/2 c. margarine
2 tbsp. milk
1 tsp. peppermint extract
Green food coloring
Topping #2:
6 oz. pkg. chocolate chips
6 tbsp. margarine
Preparation :
Cream butter and sugar. Add the eggs, syrup, flour and vanilla;
mix well. Batter will be runny. Bake in greased and floured 9 x 13
inch pan at 350 degrees for 30 minutes. Cool completely. Topping
#1: Combine all ingredients and spread over cooled cake.
Refrigerate until set. Topping #2: Melt the chocolate chips and
combine with margarine. Cool to finger touch. Pour over cake and
smooth. Refrigerate. This is very rich cake, so cut it into small
pieces.
----------------------------------
"Chocolate Velvet Cake"
Ingredients :
2 1/4 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
3 eggs
1 tsp. vanilla extract
1 1/3 c. sugar
1 c. mayonnaise
4 oz. pure baking chocolate, melted
Chocolate Peppermint Glaze:
1/2 c. sugar
2 tbsp. cornstarch
1 c. hot milk
2 oz. chocolate, coarsely grated
1/4 tsp. salt
1 1/2 oz. unsalted butter, chilled
1/2 to 2 tsp. peppermint extract
Preparation :
Cake: Sift the flour and baking soda together three or four
times. Mix eggs, vanilla and sugar with electric mixer until thick
and fluffy. Add the mayonnaise and the cooled chocolate. Add the
dry ingredients and cold in. Bake at 350 degrees for 50 to 55
minutes. GLAZE: Mix the sugar and cornstarch in a small non-stick
saucepan. Stir in the hot milk, and add the grated chocolate,
beating to form a smooth sauce. Cook over low heat until the sauce
thickens. Add the salt, and remove from heat. Cut the butter into
small pieces, and add to the sauce, beating well between each
addition. Flavor with drops of the peppermint extract as desired.
A truly family favorite.
----------------------------------
Rainbow Cake
Ingredients :
1 white cake mix
Ingredients listed on box
1/2 tsp. almond extract
1/2 tsp. peppermint extract
Red food coloring
Green food coloring
Preparation :
Oven, 350 degrees. Grease and flour baking pan(s). Prepare
white cake mix as directed on package, except divide batter among 3
bowls. Stir almond extract into batter in first bowl. Stir
peppermint extract with drops of red food coloring into second bowl.
Stir drops of green food coloring into third bowl. Pour batters
alternately into pan(s). Swirl by running knife through the batter.
Bake according to time listed on cake mix box. Use chocolate
frosting when cool.
----------------------------------
Pistachio Mint Cake
Ingredients :
1 pkg. yellow cake mix
1 pkg. pistachio instant pudding mix
4 eggs
1 c. water
1/4 c. oil
1/2 tsp. peppermint extract
8 drops green food coloring
1 c. chocolate chips, coarsely chopped
20-24 chocolate covered thin mints
Preparation :
Combine first 6 ingredients in a bowl. Blend and beat at medium
speed 4 minutes. Stir in chocolate chips. Pour into greased and
floured 9x13 inch pan. Bake 40-45 minutes at 350. Do not overbake.
Remove from oven and cover top of cake with mints. Return to oven
for 3 minutes only. Remove and spread chocolate. Cool and cut into
squares.
----------------------------------
Peppermint Candy Cake
Ingredients :
2/3 c. shortening
3 c. sifted cake flour
1/2 tsp. salt
1 tsp. vanilla extract
Peppermint filling
Fluffy Frosting
1 3/4 c. sugar
3 1/2 tsp. baking powder
1 1/3 c. milk
4 egg whites
3/4 c. (5 oz.) crushed peppermint candy, divided
Peppermint Filling:
1/3 c. butter or margarine
1/3 c. milk
1 c. sugar
1/2 tsp. peppermint extract
Fluffy Frosting:
1 c. sugar
1/3 c. water
1 tsp. vanilla extract
1/4 tsp. cream of tartar
2 egg whites
Preparation :
Cream shortening; gradually add sugar, beating well at medium
speed of an electric mixer. Combine flour, baking powder and salt;
add to creamed mixture alternately with milk, beginning and ending
with flour mixture. Mix after each addition. Stir in vanilla.
Beat egg whites (room temperature) until stiff peaks form. Gently
fold into batter. Pour batter into 3 greased and floured 8 inch
round cake pans. Bake at 350 degrees for 25-27 minutes or until a
wooden pick inserted in center comes out clean. Cool in pans 10
minutes. Remove from pans; cool 10 minutes on wire racks. While
warm, prick cake layers at 1 inch intervals with a fork. Place 1
cake layer on cake plate; spread with 1/3 cup Peppermint Filling and
sprinkle with crushed peppermint candy. Repeat with remaining
layers. Frost top and sides with Fluffy Frosting; sprinkle top and
sides with peppermint candy. Yield: one 3 layer cake. Melt butter
in a small saucepan. Add remaining ingredients and bring to a boil;
stir constantly. Boil 1 minute, stirring constantly. Yield 1 cup.
Combine sugar, cream of tartar and water in a saucepan. Cook over
medium heat; stir constantly until clear. Cook, without stirring,
to soft ball stage (240 degrees). Beat egg whites until soft peaks
form; beat slowly adding syrup mixture. Add vanilla; continue
beating until stiff peaks form and frosting is thick enough to
spread. Yield: 5 cups. Note: I crush peppermint candies between
towels with a hammer.
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Spumoni Cake
Ingredients :
2 lg. containers of Cool Whip
1 devil's food cake mix, prepared and cut into layers (slice each round
layer horizontally so you have 4 round layers)
Food coloring
Peppermint extract
Rum extract
1 tbsp. powdered sugar
Almond extract
Slivered almonds
2 tbsp. sifted cocoa
1/4 tsp. cinnamon
Preparation :
To Assemble: Mix 2 tablespoons cocoa, 1 tablespoon powdered
sugar and 1/4 teaspoon cinnamon with 1/2 container Cool Whip.
Spread on bottom layer of cake; top with next layer. Mix 1 teaspoon
rum extract, yellow food coloring and 1/2 container Cool Whip;
spread on cake. Add next layer of cake. Mix 1/4 teaspoon
peppermint extract, red food coloring and 1/2 container Cool Whip;
spread on cake. Add next layer of cake. Mix 1/4 teaspoon almond
extract, green food coloring and 1/2 container Cool Whip. Spread on
top layer. Sprinkle with almonds.
----- Original Message -----
From: Michelle
To: phaedrus
Sent: Saturday, August 10, 2002 7:18 PM
> Hello,
> My husband and I grew up in Panama City Florida and
> would eat at a restaurant named the Cheese Barn. They
> had a secret recipe for a strawberry fluff that was
> their signature dessert. It was unbelievably
> delicious. It was very interesting as it was made with
> ritz crackers in it. We were wondering if you have
> ever heard of such a pie and if you would have a
> recipe for it.
> Thank you very much!
> Michelle
Hi Michelle,
Well, I could not locate any recipes from the Cheese Barn. I did find a news
article about it. It has recently been re-opened as "Mergenthal's Bistro",
and Mike Mergenthal has retained much of the Cheese Barn's menu.
The only recipes for "Strawberry Fluff" that I could find were for a frozen
strawberry dessert. It was not a pie and did not contain ritz crackers. I
did, however, find the below strawberry pie recipes which do contain ritz
crackers. I hope one is similar to what you want.
Phaed
Ritzy Strawberry Pie
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Pies
Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Ritz crackers -- ground
1 cup Walnuts -- coarsely chopped
1/2 teaspoon Baking powder
1 cup Plus 2T sugar
Egg whites
1 1/2 teaspoons Vanilla extract
1 cup Heavy cream
To 2 pints strawberries
Heat oven to 325F. Butter a 9" pie pan. Combine crackers and walnuts.
Combine baking powder and 1 cup sugar.
Beat egg whites until they hold soft peaks.
Gradually add sugar mixture, beating all the while,
and continue beating until whites hold stiff peaks.
Beat in 1 tsp vanilla.
Fold cracker mixture into beaten whites. Spread in prepared pan.
Bake until golden brown, 40 to 50 minutes.
Cool.
Beat the cream with 2 Tbs sugar and 1/2 tsp vanilla until the cream holds
stiff peaks.
Spread over the pie. Slice the strawberries and arrange on top.
----------------------------------------------------------------
Strawberry Cracker Pie
Ingredients :
3 egg whites
1 c. sugar
1 tsp. vanilla
23 round snack crackers (Ritz)
1 c. chopped pecans
Whipped cream
Fresh strawberries, sweetened
Preparation :
Beat egg whites until stiff, add sugar gradually. Add vanilla.
Crush crackers and combine with pecans. Fold into egg whit mixture.
Pour into well buttered pie plate. Shape into form of pie shell.
Bake at 350 degrees for 30 minutes or until done. Let cool. Fill
with whipped cream and fresh strawberries.
----- Original Message -----
From: Mary
To: phaedrus
Sent: Saturday, August 10, 2002 12:34 AM
Subject: Wondering if you can help...
> My aunt made the most fabulous fudge in the world and unlike any others
> I've tried. The texture was shiney and satiny smooth. It had a
> different flavor to it that I cannot describe. How impossible it will
> be for you to understand when I cannot! Do you have any "special" fudge
> recipes? Thanks for any help. Mary
Hello Mary,
Well, I don't know much about making fudge. Chocolate gives me migraines.
However, I did find a few recipes. Take a look at the ones below.
Phaed
Satin Fudge
Ingredients :
1 lb. (3 1/2 c.) sifted powdered sugar
1 (8 oz.) pkg. cream cheese, softened
1/2 c. chopped nuts
4 (1 oz.) envelopes pre-melted unsweetened chocolate
1 tsp. vanilla
Dash of salt
Preparation :
Gradually add sugar to softened cheese, blend well. Stir in
remaining ingredients. Press into a greased 8-inch square pan.
Chill and cut in squares. Makes about 2 pounds.
----------------------------------
Smooth Chocolate Fudge
Ingredients :
1 (12 oz.) pkg. Nestle chocolate morsels
1 can condensed sweetened milk
1/2 tsp. vanilla
1 tsp. butter
Preparation :
Melt chocolate in double boiler; add remaining ingredients. Stir
and heat until mixture becomes glassy. Pour into 8 inch pan. When
cool, cut into bite-sized pieces. (Peanut butter chips may be used
instead of chocolate.)
----------------------------------
Best Of All Fudge
Ingredients :
4 c. granulated sugar
1 (14 oz.) can evaporated milk (1 2/3 c.)
1 c. butter2 c. chocolate chips
1 (10 1/2 oz.) marshmallows
1 tsp. vanilla
1 c. broken nutmeats
Preparation :
Boil to a soft ball stage, 232 degrees, stirring very often with
wooden spoon. Add: Mix well and pour into buttered 10 1/2 x 15 1/2
inch pan. Cut small and store in covered tin. Makes a large batch!
----------------------------------
Best Chocolate Fudge
Ingredients :
3 c. sugar
1 c. milk
3 squares unsweetened chocolate
2 tbsp. light corn syrup
1/2 tsp. salt
3 tbsp. butter or margarine
1 1/2 tsp. vanilla extract
1 c. pecans, coarsely chopped
Preparation :
In a 4-quart saucepan over medium heat, heat sugar, milk,
chocolate, corn syrup, and salt to boiling, stir. Set candy
thermometer in place and cook, don't stir until thermometer reaches
238 degrees or soft ball stage, about 10 minutes. Remove saucepan
from heat. Cool mixture, don't stir until saucepan is lukewarm.
When ready, add butter and vanilla extract with wood spoon, stir
until smooth.
----- Original Message -----
From: "Dee"
To: phaedrus
Sent: Saturday, August 10, 2002 10:59 PM
Subject: brine solution for smoked salmon
> Hello,
>
> My eyeballs have gone absolutely square searching your archives for this
> recipe!! LOL!
>
> We are looking for a specific brine solution recipe for smoking salmon.
> This recipe has water, apple juice, pickling salt, brown sugar, white
> sugar, worchestshire sauce and other stuff we cannot remember.
>
> Can you help?
>
> Thanks!
> Dee
Hi Dee,
Hehe! Well, you didn't have to get square eyes searching my site. If you'd
used the Search feature and typed in "salmon", you'd only have had to look
at three or four pages....
On the other hand, I did get square eyes from looking at hundreds of brine
recipes... Sadly, I didn't find the exact one that you want. That
combination of apple juice and worcestershire isn't very common. The below
recipe is the closest that I could find to what you describe. You could, of
course, use pickling salt instead of the regular salt that it calls for, and
you could change the 1 C. brown sugar to 1/2 C brown and 1/2 C white.
Phaed
Brine
In a large bowl or pot mix the following until the sugar & salt has
dissolved as much as possible:
2 C. Water
3 C. Apple Juice
1 C. Brown Sugar
1/2 C. Honey
2 Tbsp. Worcestershire Sauce
1/2 C. Salt (non-iodized)
1 Tsp. Accent
3 Bay Leaves
(I usually use 4 cups of apple juice to one cup of water. But
keep the ratio close to the recipe no matter how big a batch
you are using.)
Fillet your salmon and cut into chunks, 2-3 inches long by 2-3
inches wide. Once you try a batch you will figure out the right
measurements for your strips.
Put the salmon in the brine and let soak completely covered at
least 6 hours but longer is better, usually overnight.
When the brining is complete, take your salmon out of the brine
and let air dry on some paper towels meat side up.
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