Made up some biltong and now have it in the cold smoke with some salmon. Temp won't get over 60 degrees in the smoker, so it should take on some decent smoke.
The bride wasn't too thrilled with this setup for over night. :laugh1:
It'll be a couple of days before it's dry enough to slice.
The bride wasn't too thrilled with this setup for over night. :laugh1:
It'll be a couple of days before it's dry enough to slice.
