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Smoked herring attempt

My first attempt at smoking fish.  Herring caught in the St. Mary's River where it empties into Lake Huron from Lake Superior.  Did a dry salt/sugar brine for 10 hours, rinsed well, and placed into refrigerator for a few hours to dry. Into the egg with apple wood initially at 150 degrees.  Will probably bump up temperature later in the process.

Also smoking a mild venison summer sausage stick to see how that goes.




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