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#61
May 15th, 2008
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Some info here James Brining - How to Brine Poultry, Fish and Meat with recipes and information.
Love the smoke house! Hope you got your sister out first
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#63
May 15th, 2008
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As a guide try 1 1/2 cups of quality sea salt to a bucket of water, 1/2 cup chopped fresh tarragon & soak mackerel fillets or sides for 1 hour.
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#64
June 5th, 2008
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This might be of interest to the more industrious amongst us Cold Smoke Generator
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#65
June 5th, 2008
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Looks like something you could find in Dam square?
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"DeeperBlue.net Staff Member & Team Leader" db shop become a db supporter db home page dry barrel air guns Hall of Fame
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#66
June 5th, 2008
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Like it, at the bottom it says “good luck” well mate I’d need more than just the one miracle to complete something like that.
Does look good though like something out of Star Trek 
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