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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-22-2009, 12:15 PM | #1 |
Full Fledged Farker
Join Date: 01-07-09
Location: Granville, Ma.
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Cold smoked fish?
Does anybody here have any info on cold smoking fish? I had a guy ask me about building a smokehouse to smoke fish. I do hot smoked salmon but this is something new can anybody help? What temps? How long?
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01-22-2009, 12:20 PM | #2 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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This has good info.
http://www.3men.com/allabout.htm
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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01-22-2009, 01:31 PM | #3 |
Full Fledged Farker
Join Date: 01-30-08
Location: Farkerville
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01-22-2009, 04:20 PM | #4 |
Full Fledged Farker
Join Date: 01-07-09
Location: Granville, Ma.
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Thanx for the info. I think this could turn out to be some valuable experience.
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