On 04 Sep 2005 23:03:23 GMT, wrote:

>"Darek Fisk" > wrote:
>> > wrote in message
>> | "Darek Fisk" > wrote:
>
>> |
>> | Darek, I strongly urge you to get "Great Sausage Recipes and Meat
>> | Curing" by Rytek Kutas. He discusses safe brined or cured cold smoking
>> | and hot smoking for many different kinds of fish. Don't use yourself or
>> | family as guinea pigs!
>>
>> No, I won't. That is why I cooked my last fish to 180 F. But even with my
>> unsophisticated taste it feld overcooked.
>>
>180 F sure sounds overcooked to me, too (unless you were doing brisket of
>bigfish)! Once again, Darek, I strongly urge you to get "Great Sausage
>Recipes and Meat Curing" by Rytek Kutas. He discusses safe brined or cured
>cold smoking and hot smoking for many different kinds of fish. It's
>available used on Amazon for $32 and up, new $70, although I bought mine
>online from the publisher, "The Sausage Maker Inc."
>http://www.sausagemaker.com/ $30, also now $40 with a DVD.

Nick - what's the DVD all about?

BTW Kutas is the only professional sausage maker/meat curer who wrote
the book about this subject.

It's a pricey book but well worth it.

Harry