NW Tradegunner
03-16-2017, 07:48 AM
I need some suggestions/recipes/advice on smoking burbot: type of brine, how long in the brine, how long in the smoker, smoker temperature???
I divided the meat into 3 different categories: tail, belly and back. I'm hoping to smoke the tails and bellies because of similar thickness' and save the backs for deep frying in beer batter (Mmmmmmm!). :shark:
I divided the meat into 3 different categories: tail, belly and back. I'm hoping to smoke the tails and bellies because of similar thickness' and save the backs for deep frying in beer batter (Mmmmmmm!). :shark: