Finatic wrote: Looking good Al. I haven't tried smoking any fish yet, but the kettle bbq did a good job on some chicken tits. I bought one of those smoking boxes that you fill with moist chips and put on the coals. When I do my pizzas I just throw a handful of dry dust straight on the coals and although it burns off quite quickly, it still ads the smokey flavour to the pizzas. **** now I'm hungry!< id="adlesse_unifier_magic_element_id" style="display:none;"> |
Clifftastic wrote: A couple of years no worries. |
Clifftastic wrote: A couple of years no worries. |
skidoggg wrote: probably find it will last longer if the fish is "cured " properly rather than just sweetened and hot smoked |
skidoggg wrote: probably find it will last longer if the fish is "cured " properly rather than just sweetened and hot smoked |
Catchelot wrote:
Freezer yes I agree... but fridge temp??? |
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