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Well pops i actually did the hot smoking the next day after making the lox. i just removed some of the pellets from the AMNPS since i wasnt going to be hot smoking for such a long time. then i i started the AMNPS up again and smoked the salmon at 175 for 1 hour then i bumped up the heat to 225...
Well i have been dying to make some cold smoked salmon for a long time now but with out the means to cold smoke and no funds to buy a cold smoking unit it was impossible till now. Thanks to smokingmeatforums.com and Todd for providing me with a AMNPS as a prize for the Oct. throw-down.
Anyway...
Some people say you can ferment sausage using yogurt i have never tried it maybe in the near future i will. But if your looking for a cheaper alternative than bactoferm you can read more up on it!!
wow i cant believe i missed this thread!!!
Ive been brewing for about 3 years
All grain all the way its just to much fun!!
A mock bock!!
still bottling well actually tap-a-draft system but i cant wait to keg!!
APA's and Most lagers and the list can go on. but am not a real fan of sours!!
Congrats Todd its good to see a quality product made in the U.S.A.!!!!!!! am going to help promote it in my area see if can get some people to buy a AMNS!!!
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