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Surely you jest Hoss....like I would ever be involved...in something of that nature... :smirk:
However, I did make a big batch of my famous Puttanesca sauce today with some big fat shrimp in it... :cheese:
For those that are not familiar, it is a spicy sauce.....tomatoes, anchovies, capers, chili peppers, kalamata olives, garlic and shrimp.
Pen responded quickly though.... :roll: Hmmmm...guilty conscience maybes??? :lol:
This batch was headed for the smoker
mix 3 cups of brown sugar to 1 cup salt.
layer of fish, layer of salt/sugar, layer of fish more salt/sugar. It brines up over night, wipe each fillet off, lay out to glaze for 1 to 2 hours, smoke for 12 hours.