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Been wanting to make some smoked queso for a while and finally got around to it the other day. I ended up throwing in a few cayenne and Hungarian wax peppers out of the garden. Talk about delicious this stuff was so simple but stupid good. It was also even better the next day after it sat...
Hello.. Merry Christmas to all.. looking for brine and/or nitrate brine recipe for smoking fish. Also once brined, smoked and containerized, what is it’s shelf life under refrigeration?