TheBigGuy
Well-Known Member
Thanks for the compliment EM.
I do like to try new things when cooking and smoking. BTW, the pre-soak worked out well. It colored up the white spring and black cod nicely. Both batches turned out well. For Xmas, presentation is important. For guests I wanted the meat a darker red shade rather than white. I don't really care if the meat is white, if it's just for me. The meat turned a fairly dark red, and the flavor was very good as well. My son preferred the white spring to all the other stuff I smoked. I made the white spring a little on the spicier side and it was really good.
I do like to try new things when cooking and smoking. BTW, the pre-soak worked out well. It colored up the white spring and black cod nicely. Both batches turned out well. For Xmas, presentation is important. For guests I wanted the meat a darker red shade rather than white. I don't really care if the meat is white, if it's just for me. The meat turned a fairly dark red, and the flavor was very good as well. My son preferred the white spring to all the other stuff I smoked. I made the white spring a little on the spicier side and it was really good.
