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Thread: Kahawai

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  1. 01-01-2016, 07:26 PM #1
    john worthington
    john worthington is offline
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    we fillet and put them in a brine for 12 hours pat dry with paper towels .cover the flesh side with cracked peper and piri piri seasoning and cold smoke for 8 hours .let set in fridge for a night and vacume pack you can freeze or leave in fridge will keep for 6 weeks in fridge no problems
    cheers john
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