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sausage time
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http://www.saltycajun.com/forum/showthread.php?t=53417)
| mr crab |
05-17-2014 12:51 PM |
sausage time
2 Attachment(s)
shot a boar a while back.......made about 60 lbs. got about 2 more hours....I also made a brine and gonna try to smoke a few whole flounder...we'll see
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| mr crab |
05-17-2014 01:07 PM |
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lookin good......anybody else ever try cold smoking flounder?
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| Quackhead62 |
05-17-2014 02:38 PM |
Never tried a flounder but I know whole chickens are awewome in a smoke house. It's looking really good!!
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| papap |
05-17-2014 04:57 PM |
Did you add some fat to sausage?
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| mr crab |
05-17-2014 05:27 PM |
yeah...a little
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| mr crab |
05-17-2014 05:28 PM |
it all came out real good......deboned the mesquite smoked flounder and made a salad/dip out of it.....amazing
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| saute86 |
05-17-2014 06:39 PM |
2 Attachment(s)
Never but I smoke a mean salmon. I dry brine with kosher salt and sugar. Add lemon, lime and orange zest with fresh thyme. I smoke the fish under 80 degrees for 12 hours.
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| duckman1911 |
05-18-2014 06:37 AM |
Thats look amazing. Pretty pretty pretty :)
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