Quote:
Originally Posted by reefsquater
I have smoked chicken, beef, boar, all kinds of pork but still not jerky, fish or cheeses.
I am pretty sure I will get the smoke flavor and temp down but I have a couple simple questions.
I could not see ling staying together without the skin and even so curling and falling apart. Not saying that's a bad thing because it would probably make a killer fish spread.
The other bottom dwellers we get are firmer, I could see them holding up.
Do you have any methods to keep them firm, does the brine assist with this?
How are they cold and how long do they stay good afterward?
Thanks
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Leave the skin on, brine it remove from brine, let it develop a shiny pellicle. basically dry it for an hr. or more. Smoke it till it reaches 145F IT
All thats' missing then is a cold one. Enjoy!!
