- Apr 17, 2016
- 2
- 10
When I grew up my father use to get smoked salmon racks(the bodies/carcass after filleting). You strip off very chewy pieces of the carcass. He was talking about them the other day and thought I would try and make them for this 85th birthday next month. Has anyone ever tried/done this have tips? I searched briefly around the interweb without success. Thanks Ken