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  1. hazzo

    Smoked Fish - Getting Ready for Deer Camp

    Using a couple The Good One Open Range smokers to make 10-fillets of rainbow and steel head trout plus atlantic and sockeye salmon. Hoping to make it through the week. Brining and air drying to form the pelicle is the key to moist and tasty fish! Don't be afraid to add seasoning to the brine to...
    • hazzo
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    • Replies: 3
    • Forum: Fish
  2. hazzo

    Whole Pork Loin Fatty

    Here is my latest fatty made from a whole pork loin "injected" or "stuffed" with bulk pork sausage and the typical top bacon weave. I made a tool to cut a pair of parallel 1 inch diameter pockets along the loin length, then stuffed by hand with bulk sausage and closed off both ends with a small...
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