|
|
|
#7
01-20-2010, 10:28 PM
|
||||
|
||||
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! 
|
Threaded Mode
