Wednesday, August 05, 2009


Here are a few pictures of the refrigerator that we turned into a fish and meat smoker. Tonight we did a batch of 4 silver salmon. I think in the future we could fit 6-7 fish in this thing at once. It takes about 9-10 hours to soak the fish in a brine, dry and heat the fish up, and burn 3 pans of alder chips. But it is worth it, tasty treats.

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