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Recent content by dlmad
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braunschweiger is a pork liver sauasge originating in Germany or there abouts and is usually smoked when purchased. Have you ever thrown a freshly hard boiled egg into the smoker for a short while just out of the water ??? yum!!
I have been doing just that same thing for a long time[20yrs] and the family loves it!!!!!Recipes vary some each time, but the song remains the same YUMMY....
In the past I have smoked razor clams from the wash.coast .We dig them out of the sand . any way it was very easy to get them to salty, even with a lot of rinsing . so use a brine for only about 1 hour or so .Then rinse well and smoke at low heat . Watch them close they dry out easily. And thats...
Hi! I'm DLMAD from western wash. I've been smokin fish and turkeys for about 25 yrs. but on a very limited basis. My lovley wife just bought me smokey mountain gas unit for xmas and I love it .so far I have done nearly 30 salmon and steelhead with good to great results.also have done game hens...