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  1. beto

    Hello everyone, Montreal Canada - with a new cold smoking setup based on ideas here

    Well I found this site the other day after ruining some trout (way too salty) and I wanted to find out why. That one was WAY too long in brine (24 hours), then 24 hours for drying in the fridge, then 18 hour smoke.  What a waste, should have been about a four hour brine at most, next time I'm...
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