So, I fancy doing some cold smoked skinless chicken breasts.
Has anyone got any advice for these....brine or not, length of smoke (I'll be using oak and doing cheese at the same time) etc,etc,etc
Cheers!
DrSweetsmoke wrote:LM600 wrote:Yeah, too much sanitation is a bad thing just as much as not enough.
Anyway, this didn't come off....today was crazy windy...ended up with someone else's dustbin (minus lid and thankfully empty) in my back garden....and I have 7' fences!!!
Cool now you have a large beer cooler for garden party's.
Users browsing this forum: Jerryjed and 28 guests