Hi All Just got back from a great fishing trip at Taylors Island MD.
My wife and I caught alot of Croakers on the Chesapeake Bay so we have quite a bit of fillets.
I would like to cold/warm smoke these in my smokehouse. Could anyone give me some help in how to do this, as in temps, curing salt per lb, brining and more????
Your help would be greatly appreciated.
Thanks Dennis
My wife and I caught alot of Croakers on the Chesapeake Bay so we have quite a bit of fillets.
I would like to cold/warm smoke these in my smokehouse. Could anyone give me some help in how to do this, as in temps, curing salt per lb, brining and more????
Your help would be greatly appreciated.
Thanks Dennis
