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Unread 07-09-2011, 05:06 PM   #2
is One Chatty Farker

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Join Date: 04-14-10
Location: San Francisco, CA and Phu Quoc Island Vietnam
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I grew up in Minnesota and one of our Norwegian neighbors would smoke smoke Pike and Muskee every summer - it tasted so amazing alone on on crackers with fresh dill. It has been over 20 years but I remember that they used alder wood at low temperature with a higher temperature finish and they did this between lunch and dinner. They also marinaded it overnight before smoking with a brine of Brown sugar, salt, garlic and black pepper. I have no idea of proportions. I'm looking forward to hearing how it goes.
Don't forget to watch out for those Y bones...

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