We be smokin.....

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Joined Feb 13, 2008
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Well done, sir.  Well done.

BDL
 
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kuan

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

So what's in it?
 
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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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