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Here's a chicken brine for smoking...You don't have to use cure but when you do it will still look pink inside and have a ham like texture
CHICKEN BRINE
for 8 small breasts
water 500ml
salt - heaped tablespoon
cure#1 - 1/2 tablespoon
sugar - molasis 1 tablespoon or brown sugar
pinch of - hungarian paprika, coriender powder and oregano
2-2.5 light smoke on 70degC
I used hickory but any fruit tree will do the trick. You can also soak the chips in rum then dry
No idea if a hot or cold smoker, the instructions did say you can cook almost anything in it, and
lots of Scandinavian ppl have one at home, might have to google it
04 ST 3lt auto, not enough Mods to keep me happy, but getting there
2011 GU8 ST 3.0 CRD, ARB Bullbar with IPF spotties, scrub bars and side steps, Snorkel, Dual Battery system, Waeco fridge, Turbo Timer, ARB Roof Rack with 5 IPF spotties across the front, Custom full Leather Bucket seats, DPchip, 3" Taipan exhaust, ARE Intercooler & scoop, Autron EGT/Boost and dual volt gauges, ARB front locker.
Lamb rack,pineapple and cheese,all done in the smoker..for those that haven't tried to smoke some cheese...give it ago if you like cheeses and bikkies you'll love it with the smoke flavour
Watch this space, as there maybe a comment added soon
Lamb rack,pineapple and cheese,all done in the smoker..for those that haven't tried to smoke some cheese...give it ago if you like cheeses and bikkies you'll love it with the smoke flavour