02-12-2010, 04:42 AM
I only use a dry rub anymore, which I make up. Make enough that it last a year or so. I'll post the recipe when I'm home and can find it.
As I look online for smoked carp ideas it seems the old "add enough salt to float an egg" brine is the way to go. So I'll be trying that for carp in the near future.
Been wanting to can some squaws but just haven't got around to it. I also hear pickling them like Herring is good.
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As I look online for smoked carp ideas it seems the old "add enough salt to float an egg" brine is the way to go. So I'll be trying that for carp in the near future.
Been wanting to can some squaws but just haven't got around to it. I also hear pickling them like Herring is good.
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