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#21
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Re: Smoked Fish
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#22
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Re: Smoked Fish
Used Leif's recipe again today with some blue fish. Kicked it up a notch with Emeril's Essence this time. Awesome as usual.
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Poppa Kurtis |
#23
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Re: Smoked Fish
Smoke those bones!
Leif
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http://leifsnjfishinginformation.blogspot.com/ http://fliesbyleif.blogspot.com/ http://photographybyleif.blogspot.com/ Cod is King |
#24
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Re: Smoked Fish
hmmmmmmmm....
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#25
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Re: Smoked Fish
I have smoked chicken, beef, boar, all kinds of pork but still not jerky, fish or cheeses.
I am pretty sure I will get the smoke flavor and temp down but I have a couple simple questions. I could not see ling staying together without the skin and even so curling and falling apart. Not saying that's a bad thing because it would probably make a killer fish spread. The other bottom dwellers we get are firmer, I could see them holding up. Do you have any methods to keep them firm, does the brine assist with this? How are they cold and how long do they stay good afterward? Thanks
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#26
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Re: Smoked Fish
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All thats' missing then is a cold one. Enjoy!!
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Richie Dynes I only fish on days that end in Y I marched 3/21/2012 No Facebook No Twitter No Text |
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