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08-05-2015, 03:01 PM
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#16 |
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Senior Member
Join Date: Dec 2012
Posts: 516
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Love the smoked fish
My goal is to fill my chest freezer with the following:
1/1 salt sugar with chili lime seasoning made from a Catalina Offshore recipe. Low and slow....about 150-180 on temp.....4-6 hours on apple wood chunks on a propane burner. Double walled smoker could probably fit a 60-80lb tuna. |
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