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  1. ubelongoutside

    Safety question for canning pickles and peppers

    Hi all, The wife and I canned some pickles and peppers using the following brine recipe: 1 cup pickling salt to 1 quart vinegar to 3 quarts water. We got this from my family who uses it for "open air" pickles.  They don't can them just let them sit in this on the counter for a couple days then...
  2. ubelongoutside

    Smoked fish fillets - Salmon, Cod and Haddock. Q-View

    Sorry to revive a long dead thread, but I did not want to start a new one for the exact topic I'm interested in.  Wade, you said you heat the fish prior to eating it, but is it necessary or is the fish as it is considered "edible"? I'm looking to make my own lox and wonder if this is the...
  3. ubelongoutside

    Hello from Ypsilanti, Michigan

    Hi Everyone, I lurk here once in a while when I dream about getting into smoking meat.  I've decided to pull the trigger and get going.  I'm sure I'll have lots of questions as I go.  Look forward to learning some things here. Thanks, Don
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