Quote:
Originally Posted by monocus
bar-b que at anthonys
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Hahaha.
Actually, I would have smoked most of it as well. I would do a brine of soya sauce, dark brown sugar and maple syrup. Brine for 36 hours. Then hot smoke over hickory, cherry and applewood chips. Adds different flavours. Then vacuum pack for storage. I used to do about 100 lbs of smoked salmon each fall back in the day. Still have my "Big Chief" smoker.