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#7
01-20-2010, 10:28 PM
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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
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