Smoking Fish?

[nacho66]

Originally Posted by HobieScot

Thanks Nacho

Why so many smokers? Do you compete or own a Resturant?


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The reason for the smokers, I originally had a masterbuilt that the element burnt out in I found the cookshack SM150 for a great price. I wanted to get into competition so the wife bought me a used FEC100. She likes using the SM150 which to her is easy 1 piece of wood and your off. The others use pellets.

Brining is the process of soaking food in a salty solution. The heavy salt content helps in the breakdown of muscle and the absorption of moisture into the meat. If you add flavors from juices or spices into the mixture, it will be absorbed along with the saline solution.

Basically a cure.