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The smoking of food likely dates back to the paleolithic era. [7] [8] As simple dwellings lacked chimneys, these structures would probably have become very smoky.It is supposed that early humans would hang meat up to dry and out of the way of pests, thus accidentally becoming aware that meat that was stored in smoky areas acquired a different flavor, and was better preserved than meat that ...
The Special Operations Peculiar MODification (SOPMOD) kit is an accessory system for the M4A1 carbine, CQBR, FN SCAR Mk 16/17, HK416 and other weapons used by United States Special Operations Command (USSOCOM) special forces units, though it is not specific to SOCOM.
Traditionally, in the US, cold-smoked fish, other than salmon, is considered "raw" and thus unsafe to consume without cooking. For this reason, in the US, cold-smoked fish is largely confined to specialty and ethnic shops. In the Netherlands, commonly available varieties include both hot- and cold-smoked mackerel, herring and Baltic sprats.
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