thrstyunderwater
Well-Known Member
I smoke a lot of meat, see here https://www.homebrewtalk.com/f172/pig-down-meat-smoked-290346/
I can cold smoke, warm smoke, hot smoke, or bbq. I'm thinking that cold smoke would be the best for malt, maybe a light smoke for a day while I do some venison prosciutto that I've got going.
Anyway, any input on this? I've found some instructions on the web and they're not very detail oriented.
Also if anyone reading this has the Alaskan Smoked Porter clone recipe, I'll take that!
I can cold smoke, warm smoke, hot smoke, or bbq. I'm thinking that cold smoke would be the best for malt, maybe a light smoke for a day while I do some venison prosciutto that I've got going.
Anyway, any input on this? I've found some instructions on the web and they're not very detail oriented.
Also if anyone reading this has the Alaskan Smoked Porter clone recipe, I'll take that!