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after curing fish for couple of days is it safe to give the fish a good washing after to remove as much salt as possible or is that defeating the purpose of the cure?? id rather not have the smoke and fish flavor over powered by the salt. i do equal measures of salt and sugar but the salt...
Hi vecchiobob,
Best of luck with restaurant. I also use a weber mountain smoker to smoke chicken/salmon/duck etc for two eateries in Enniskillen..the hot smoker is excellent for the speedy bulk smoking, especially when the menu is demanding it. We usually can do 30 chicken fillets at a time with...
Thanks for the welcome guys. This is my setup, pizza oven to the left and smoker to the right. Salvaged an old stove from a local bar that was no longer safe for it's intended use. Can fit a great amount of smokables in it. I mainly use the a-maze-in cold smoke generator... And mostly use the...
Hi guys.
Ben from Ireland here, just started smoking recently and I'm hooked. Just smoked a selection of tester foods with peat. Very nice. Looking forward to reading experienced tips from forum.
Chat soon
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