When I worked on fish farms, I used to do a lot of smoking.
Always hot smoke, never tried doing cold smoking.
I would brine my fish for 36 hours, as opposed to 8h like most.
I smoked various species of salmon, black cod, buffalo jerky, & beef jerky.
If you haven't tried smoked black cod, you gotta. I also found buffalo jerky waaaay tastier than beef jerky.
Anthony
__________________
If you see it, can take care of it, better get it or put it on hold. Otherwise, it'll be gone & you'll regret it!
|