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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Cold Smoked Salmon

I did this earlier this week and am just now getting around to consuming some of it. I cured using the recipe from 'Charcuterie'. Wow, it came out really good. image image Here they are after the cure....the thin tail ends are a little over cured...not sure how to remedy that next time. image ...and after a 6 hour cold smoke (cherry chunks for smoke). image Finally...Served for lunch today after letting it sit a few days to let the smoke mellow. I'll be doing this a lot from now on..really good stuff. image

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