Freeeedom,
Thanks for your receipe, sounds simple one.
I normally slice mine in half, leave the skin on , I've done mine in 50/50 salt and sugar and leave overnight in fridge, next day open up keg and place blocks of Hickory or Ironbark (soaked in water for 8 hours) and turn the gas valve. Unfortunately the wood burns too quick, I check the fish n occasion waiting for the froth and flesh obtain a goldy brown type of tinge. Never vacuum packed but will be dosing so when I invest in cryovac sealer.
Cheers, Bondy
went down Pottsville sat night 1 small shovel for 5 hours fishing!!!!!!!!!