Description
Perfect for hot and cold smoking ALL SPECIES of Australian fish – saltwater and freshwater!
FAST ACTING: Brine for just 2-3 hours. Perfect for Catch & Cook!
Great with: Atlantic Salmon, Trout, Mackeral, Australian Salmon, Tuna, Kingfish, Tailor, Barramundi, Garfish, Trevally and more!
800g pack, makes 4 litres of brine!
Recommended brining time: 2-3 hours for hot smoked fish. 1-2 days for cold smoking.
FULL DIRECTIONS ON THE BACK OF THE PACKET
Additional information
| Weight | .8 kg |
|---|---|
| Dimensions | 13 × 6 × 22 cm |
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