We have the Brineometer how about the Smokeometer?
wallie
Using the CSG for a ham
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by culinairezaken » Mon Feb 22, 2010 9:14 am
i always leave my cold smoked salmon for about 2 days.
i used it "fresh" one time and it tasted far too sharp!
i used it "fresh" one time and it tasted far too sharp!
Reality is a hallucination caused by a lack of alcohol!
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culinairezaken - Registered Member
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- Location: Haren, The Netherlands
17 posts
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