Putting Up SalmonPosted: July 25, 2012
This is a quick shot from the other day as we were processing some of our king salmon bounty. We like to eat as much as we can fresh, then vac-seal and freeze the prime, center-cut fillets for future meals. The ziploc bags in the picture contain tails and skeletons for crab bait. I also brined about 15 pounds of king strips and collars in a salt/brown sugar solution last night and put it all into the smoker this morning. It should be done in a couple hours. Even though we’ve been eating salmon for a week straight, I can hardly wait.