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Cold smoking yellowfin .."Charlie the Tuna"
Hello again, This is a 3 lb. yellowfin loin. It's a 3 day process that begins with a homemade cajun seasoning. Then, I had it in a dry brine for 2 days. After that, I rinsed it well and marinated "Charlie" in a Cognac flavoured with dehydrated tangerine rind, peppercorns and brown sugar...- Louise Shotton
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- Replies: 7
- Forum: Fish
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Winter in Calgary makes me smoke meat indoors!!!! lol and true
Hi, Offset smoker in the summer but indoor smoker in the winter.. Back Bacon being smoked that I prefer portioned ready to vaccu seal later... I am starting with 1 1/2 hrs. cold smoke to dry them more . Then smoke them hot/cold intermittently that I pre programmed. I am using a mix of...- Louise Shotton
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- Replies: 14
- Forum: Blowing Smoke Around the Smoker.
