Ivan:
I'm still experimenting with the two batches per brine......when you consider that the salt pulls out the moisture in the fish and adds it to the brine, dilution becomes a concern. So far though, I've had no taste problems with the "max 2" usage. Earlier this week, I caught two nice 20lb King salmon and smoked them with a recently aquired Bradley (local purchase, used once $175, w/ 4 boxes of pucks! Otherwise, I buy Bradley stuff from Chez Bubba.com!)....problem was that I didn't use my instincts and burned the crap outta 15-20 pieces [
!][xx(][V] Good thing is that, even cooked to look like licorice, it tastes good, albiet quite crunchy [:I][:I] I put the pieces in a baggy, added Chef Paul's Magic Seasoning, shook it up and "Presto"...."blackened" (literally) smoked salmon [:p][
][
] PLUS, I've now learned the extreme limits of smoking salmon AND conquered my impulse to peek......this batch went 8 hours without opening the door. I'll never do that again, but at least I now know I CAN!! [
][8D]
Believe it or not, we have pheasant here too....sometimes crossing the streets downtown. Don't know where they came from but they're definitely transplants!
RC
Kummok @ Homer, AK USA
