Preview Just Cured Smoked Salmon!
At long last, I am going to have Just Cured smoked salmon available to taste — and to purchase. We are not in full production yet; we are testing the equipment and honing our production procedures. The salmon, if I do say so, however, is first rate, and I do not want a single ounce to go to waste.
Please join Just Cured at Findlay Market on Saturday and Sunday, May 17 and 18. I will be providing sample tastes at a table near Luken’s Poultry, Fish and Seafood on the west side of the main Market House. You may purchase Just Cured smoked salmon this weekend at Luken’s stand at the Market. For the time being, we will sell our smoked salmon sliced to your order at a special discounted price of $6 per quarter pound.
Look for me at the Market all weekend. And, as a special surprise, I hope to have the new Just Cured logo finalized in time to identify the tasting table.
About Just Cured European Style Smoked Salmon:
Our goal is to produce the finest quality smoked salmon possible. Our salmon has a very moist, fresh texture and a light smoke flavor. Our salmon is hand produced using the most traditional of techniques.
We start with a European Union-certified organically raised salmon from the North Atlantic. We chose this salmon because of the dedication of the producer to sustainable aquaculture techniques that are good for both the fish and the ocean environment.
We lightly cure the salmon with natural salt and a tiny splash of top quality Kentucky bourbon. We follow this cure with a quick smoke in natural oak smoke.
That’s it — four ingredients combined with attention to every detail of the curing and smoking process.
Please try our Just Cured smoked salmon; I hope you agree that you will find no finer smoked salmon.
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Good luck!!!!
Comment by g — May 15, 2008 @ 9:42 pm
Best of luck! Looking forward to it!
Comment by Ruth — May 16, 2008 @ 3:11 pm
Against my “lurking only” policy, just wanted to drop a quick note to say good luck and that we’ll be thinking of you…
Comment by Jenn — May 16, 2008 @ 4:18 pm
g — Thank you so much.
Ruth — I assume I will be seeing you at the Market? My table will be in a place very familiar to you, right where you plated lobster dinners the last time someone invited you to something at the Market. Or do you now skip all invitation events there after being put to work that afternoon?
Jenn — Come on in, the water’s fine. OK, permission to return to lurk mode granted.
Comment by Michael — May 16, 2008 @ 4:43 pm
With all the problems that the fish farming of this salmon creates, I’m sorry to have to say that I hope your venture fails. The problems, as you should be well aware of, are numerous and serious. A good general guide, for the general public, is available at the Monterey Bay Aquarium (http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_factsheet.aspx?gid=17).
Comment by Sue — May 17, 2008 @ 12:12 pm
Sue — I am well aware of the burdens that large scale farming — both land and sea — place on the environment. I also aware of the myriad compromises that we have made in order to produce food to a price point.
On the other hand, I recognize that wild meat, fish and crops are not going to feed the world and that farming of all kinds is going to be with us for a very long time. Condemning all farming of any sort lumps the careful farmers in with the cavalier.
I have done my research and have chosen to reward with my business farmers who have committed to environmentally sensitive practices and invited international oversight of their practices.
I suspect that you and I will never agree on this topic. I respect your choices and am comfortable with mine.
Michael
Comment by Michael — May 17, 2008 @ 5:44 pm
Michael,
Contrary to the fact that I was put to work with the last invitation to Findlay Market I was very much anticipating this one. And – was not disappointed! We had the salmon for lunch and it was truly excellent! Best of luck with your venture and we’re looking forward to many more truly great lunches (and whatever else I can think of to make use of the salmon).
Ruth
Comment by Ruth — May 17, 2008 @ 6:07 pm
Good Luck, sounds great and exciting. Just make sure your product is delivered on a truck with refridgeration
Comment by Kevin — May 17, 2008 @ 7:29 pm
Sue–You are kidding, right?
Michael–A great success to you!!!!!
Comment by g — May 17, 2008 @ 8:17 pm
[...] am humbled, and excited, by the response that Just Cured and I received to the preview of Just Cured’s smoked salmon at Findlay Market this weekend. The two days were beyond my [...]
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[...] you visited me at the preview tasting last weekend, you have already seen Just Cured’s new logo.
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