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Old 08-15-2014, 08:41 PM   #31
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Don't forget the veggies. I have smoking a lot of onions lately, and my customers love them on just about everything.

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Old 08-15-2014, 09:09 PM   #32
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I wonder how that onion would taste turned into a fried blossom?

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Old 08-15-2014, 09:31 PM   #33
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I've been smoking with a Bradley for a little over a year. My favorites are mustard rubbed pork loin and cold smoked cheeses.
The website, smoking-meats.com, is good for recipes and tips. Each Thursday, a new recipe is delivered by email.
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Old 08-26-2014, 08:30 AM   #34
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Hi everyone. Hey so I am a first time smoker and I have sockeye salmon I want to smoke in a lil chief smoker. I have apple wood chips. I would love some ideas for a good NON salty brine. I have had some smoked salmon that was wayyy too salty.
Can any of you advise? I know there are brines I can buy at cabellas but what flavor is tried and approved by JEEPER's?
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Old 08-26-2014, 08:07 PM   #35
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Quote:
Originally Posted by jeepergurl67 View Post
Hi everyone. Hey so I am a first time smoker and I have sockeye salmon I want to smoke in a lil chief smoker. I have apple wood chips. I would love some ideas for a good NON salty brine. I have had some smoked salmon that was wayyy too salty. Can any of you advise? I know there are brines I can buy at cabellas but what flavor is tried and approved by JEEPER's?
Any wet brine you find will be pretty good, the trick is rinsing the fish before you place it on smoker. Ive done dry brine also and was happy with that.

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