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We be smokin.....

post #1 of 4
Thread Starter 

we be smokin (3).JPG

post #2 of 4



Well done, sir.  Well done.



Edited by boar_d_laze - 10/17/10 at 7:47am
post #3 of 4

Hah jeez no way!  That's a sweet smokehouse.


So what's in it?

post #4 of 4
Thread Starter 

I cold smoked vodka smoked lake trout and salmon.

Cold smoking is a 4-5 day event.

The hard part is trying to keep the smokehouse below 80 degrees.

I want to dry the fish, not cook it.

I do this in the fall when the temps are low at night.


I tried to type this in when I attached the picture, but the words didn't show up on the post.

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