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Discussion in 'Professional Chefs' started by chefross, Oct 17, 2010.
Well done, sir. Well done.
Hah jeez no way! That's a sweet smokehouse.
So what's in it?
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.